A pan for the worms
The "Young Pioneers" event showcases culinary trends and trendsetters
The Young pioneers event presents culinary trends and trendsettersA bug's life these days is no longer what it used to be. Recently, the disgusting creepy-crawlies and their conspecifics are more than welcome - they land right in the middle of our plates. Without cabbage: What has long been part of the menu in Asia, Africa, Australia and South America is also establishing itself in our latitudes. Both live-roasted grasshoppers and ants as well as grilled maggots and worms are apparently turning out to be delicacies of the future. "Disgusting food is cult," even claims nutritionist and publicist Patrick Zbinden, who is always allowed to broadcast his findings on Radio DRS 3. He is one of four speakers who will report on the latest trends in gastronomy at the Young pioneers event of the Gottlieb Duttweiler Institute on June 6.
Meanwhile, Stefan Tamò and Cello Rohr will present gastronomic concepts with a hand and a foot. The duo has been realizing gastronomic visions and ideas in Stadtkreis 5 for years. Today, the two are the owners of Zurich's trendy eateries Lily's, Josef and Oberer Letten.
The mysterious Karl der Koch will finally give a lecture at the Kaufleuten. The chef wishes to remain anonymous. He only entertains his guests in closed groups within his own four walls. Anyone who wants to dine with him must be accepted into his exclusive clientele. Carole Koch
Meanwhile, Stefan Tamò and Cello Rohr will present gastronomic concepts with a hand and a foot. The duo has been realizing gastronomic visions and ideas in Stadtkreis 5 for years. Today, the two are the owners of Zurich's trendy eateries Lily's, Josef and Oberer Letten.
The mysterious Karl der Koch will finally give a lecture at the Kaufleuten. The chef wishes to remain anonymous. He only entertains his guests in closed groups within his own four walls. Anyone who wants to dine with him must be accepted into his exclusive clientele. Carole Koch
