Carole Befolo, Jay Ciccarelli and Boris Spicher: three…
Carole Befolo, chef at house and organizer of pop-up eating places in Geneva
His job: Carole Befolo’s skilled life is split into two sides. She works part-time on the restaurant Monsieur Bouillon, in Geneva, and divides the remainder of her hours between assignments as a chef at house and the group of ephemeral eating places. “The thought was given to me by my common purchasers,” she remembers. They wished to have the ability to meet and change with different people who find themselves obsessed with my cooking.” For the third version of her one-night restaurant, Carole Befolo invitations epicureans to fulfill on October 14, 2022, in a Geneva villa. The distinctive shock menu is prone to make followers of a style change of surroundings journey.
The impression of the Covid in his method: The house chef enterprise took off through the well being disaster. At a time when most manufacturers couldn’t open, the pandemic prompted a number of cooks to take the gamble. After a stint in starred and connoisseur eating places, Carole Befolo has fully blossomed by adopting this new method of working.
His kitchen in two phrases: Carole Befolo reworks in a gastronomic method African dishes, expensive to her native Cameroon. A mafé will thus be sublimated in espuma, topped with a cassava whipped cream. In this system? Lightness, gastronomy and complete change of surroundings for this African delicacies that takes us to a different continent from the primary chew.
Registration and data on Carole Befolo’s web site
Boris Spicher, creator of the Taqueria Don Vergas meals truck
Her culinary problem: After working on the Eligo restaurant, Boris Spicher turned chef on the Café des Artisans in Lausanne in 2017, at simply 21 years outdated. If he exercised his position with ardour, he felt the necessity to strive new experiences. It was in 2020 that he left the institution to embark on the creation of a meals truck along with his spouse, Laura. “The timing was horrible, because the well being disaster broke out at the moment, feedback the younger chef. The whole lot took for much longer than anticipated.”
A journey that surprises: “Individuals are typically stunned once I inform them about my previous. Managing a meals truck is way much less prestigious than being a chef! Particularly since, any further, it is me who does all of the thankless duties, it is not doable to delegate, ”smiles Boris Spicher. The fanatic, who adores direct contact along with his purchasers, has not a single remorse. Higher: he encourages younger cooks to observe his instance. “If you happen to love what you do, that is the primary factor. And you do not want some huge cash to get began. Don’t hesitate!”
To cook dinner: Boris Spicher has made it his mission to shake up the codes of the style, dissociating himself from the junk meals that also tarnishes the picture of meals vehicles. Swiss meats cooked at low temperature, crunchy seasonal greens, expertly seasoned tacos… The journey to Mexico guarantees to be beautiful!
Discover the map and places on the Taqueria Don Vergas web site
Jay Ciccarelli, founding father of the desk d’hôte Jay’s Desk in Allaman (VD)
His journey all over the world: Born in the USA, Jay Ciccarelli settled in Miami and San Francisco earlier than touring via Egypt, Italy and Greece. He then, for a number of years, put his expertise on the service of the Bertarelli household as a non-public chef. After a stopover in New Zealand, Jay and his spouse, Annette, found Switzerland in 2008.
The will to settle in Switzerland: “I really like this nation, and extra notably the canton of Vaud, confides the chef. I really feel actually good there, my household too.” On the age of fifty, Jay Ciccarelli then determined to comprehend certainly one of his goals: to open his personal restaurant. However the well being disaster complicates his plans…
On the identical time, the chef additionally presents desk d’hôte evenings two to 3 instances every week. “I really like this contact with prospects. And this permits me to handle the portions very properly: I thus drastically restrict meals waste, a scourge on this planet of catering. The desk d’hôte is an ultracool idea, which lets you higher handle prices whereas gaining flexibility.
His culinary universe: Jay Ciccarelli attracts on his a number of experiences to supply fusion delicacies. Japanese, Italian, Oriental, American… the menu modifications in accordance with your wishes. “My cooking is enjoyable, joyful and above all not critical”, sums up the chef.
Obtainable dates and reservations on the Jay’s Desk web site
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