Caminada criticizes processed vegan trend: horror products!

Caminada criticizes processed vegan trend: horror products!

Andreas Caminada, the well -known chef of the “Schloss Schauenstein” head restaurant in Fürstenau, Switzerland, recently took a drastic attitude towards heavily processed meat substitute products in an interview with the NZZ. He described these industrial products as "horror" and emphasized that they just didn't taste it. According to Caminada, the current trend towards vegan nutrition leads to more creativity in the kitchen, but it strictly rejects it to use replacement products. "There is little more bad than when I have to buy a Randen carpaccio," he added. At the same time, he observes a decrease in the extreme veganism, which he sees as a positive development to diversify the gastronomic offer, as NZZ reported.

sustainability and tradition in gastronomy

In his explanations, Caminada emphasized the importance of sustainability and regionality. Although he critically sees the strict use of regional products, as is propagated in the New Nordic Cuisine New Nordic Cuisine, he emphasizes the need for a balance: "People also want to eat Asian," he said. His passion for the gastronomy is strong, he sees himself as a craftsman and underlines the importance of solid training for young people. Caminada reports on the challenges that young chefs have to master in the industry these days and highlights the high quality of training in Switzerland. Nevertheless, he is optimistic about the future of top catering and emphasizes that "there is nothing better than exchanging the time for culinary momentum in a beautiful restaurant". These positive thoughts about the future of gastronomy were also taken up by Vol.at

Caminada, which is considered one of the most influential chefs in Switzerland, will soon be seen as a host in the Amazon Prime show "Dinner Club", where he will explore the world of cuisine with celebrities. His commitment to the gastronomy is not only reflected in his restaurant, which has been awarded three Michelin stars for over a decade, but also in his foundation that promotes and supports cooking talents.