Wings for culinary dreams

Dominique Crenn, the three-star chef from San Francisco, is a passionate advocate for gender equality in the culinary world. ‘I hope to see many more women leading the kitchens of the world’s best restaurants,’ she says. ‘It’s time for change — and it’s happening.’

Among the young people who are anticipating the guests’ wishes from their expressions, pouring champagne and announcing dishes on this special day, is 24-year-old Noris Conrad from Germany. The sommelier gave up his management position at Uccelin partner restaurant The Jane in Antwerp to gain experience in a variety of world-class establishments within a short space of time. ‘The Foundation’s programme is unique in terms of quality and compactness. And, of course, the destinations in faraway countries are also very attractive. As part of the programme, I will be spending four weeks in Bangkok with the Sühring twins,’ he enthuses. ‘When I was putting together my list, I felt like a kid in a sweet shop. I was proverbially spoilt for choice.’ Despite his background as a sommelier, Conrad’s final project will not focus on wine, but on cocktails – as inspired by Stages in the Kronenhalle Bar and the No Idea Bar in Zurich.

There are many examples of how participation in the Uccelin Foundation programme can also act as a foot in the door for a career within the Caminada Group. And it is by no means just talented chefs from nations that have strong gastronomic traditions such as France or Germany who are causing a furore. The best example of this is 29-year-old Bulgarian Simeon Nikolov, who progressed from being an Uccelin scholarship holder to the head chef at the vegetarian Michelin-starred restaurant Oz just opposite Schloss Schauenstein. ‘Gastronomy has made so much possible in my life and given me so many wonderful experiences. That’s why it was and is still important to me to give something back,’ says Andreas Caminada, explaining his motives for setting up the Uccelin Foundation.

ʻIt’s not about talent, it’s about attitude. If you want to go far in the catering industry, you should live like a professional athlete.ʼ

Björn Frantzén, who already helped generate money for the Foundation in 2016 as a guest chef at the Culinary Cinema Nights in Zurich, says that it is both an obligation and an honour for him to respond to his friend Caminada’s call. ‘Andreas and I support each other wherever we can. Among other things, he has cooked at a charity dinner for diabetes research in Sweden that I organised, and now it’s my turn again.’

And what advice does Frantzén have for young professionals? ‘Be serious and professional. It’s not about talent, it’s about attitude. If you want to go far in the catering industry, you should live like a professional athlete. It helped me a lot that I had designs on playing football professionally in my youth.’

Dominique Crenn, who was already a guest at the castle back in 2017, commented that she was delighted that her restaurant was one of the Uccelin Foundation’s partner businesses and that she was also able to motivate women to confidently follow their own path in the catering industry. ‘Don’t be afraid and go train with someone who will really support and push you,’ is the Frenchwoman’s message.

And to her colleagues, she has one thing to say: ‘Providing start-up support for promising careers is one of the most important tasks of established chefs.’