Anton Mosimann Essay Example

fifteen he received an unexpected call from the nearby Hotel Baeren in Twann.The owner of the hotel was looking for a new apprentice chef to work in his kitchens as the boy they had taken on couldn’t cope with the long hours and hard work. While working there he attended Cookery College every Wednesday to educate himself.

His twenties were spent toiling in the kitchens of top hotels in Rome, Montreal, Japan and Belgium, broadening his culinary education, and bringing exotic techniques into his professional repertoire. He became the youngest chef ever to be awarded the prestigious chef de cuisine diplome. (The highest culinary award in Switzerland). The DorchesterIn 1975 at the age of 28, Mosimann was headhunted to take over from Eugene Kaufeler, who had run the Dorchester's kitchen since just after the war. Anton became the youngest ever Maitre Chef de Cuisine. He stayed there for 13 years, making it the first hotel restaurant outside France to achieve two Michelin stars.

“It was a fantastic time, said Mosimann, we had 132 chefs, and 650 people on the waiting list to work there, I could have the pick of the people I wanted to work with. ” The Dorchester Anton has many interests including fitness sports, particularly jogging, vintage cars, travelling the world and collecting antique cookery books.Health has always been important to him so in 1982 he reacted to a new challenge, he had become increasingly aware of research that showed that heart disease, a major killer in the west seemed to be directly linked to our consumption of saturated fat. He then created a new style of cooking Cuisine Naturelle - a method that

would avoid using less healthy ingredients such as fats, sugar, salt and reduce the amount of alcohol. Mosimann`s But then he became 40, and said what next? “Do I stay another 25 years here, or look around for something else? So Mosimann bought a former Presbyterian Church on West Halkin Street in 1989. He did it up, and launched a members' dining club that rapidly became one of London's top gastronomic destinations.

It has remained a magnet for food lovers and celebrities ever since. "I want people to say: Mosimann's food: so simple, honest and yet so good! For this you need the right attitude and also I believe you have to give pleasure to other people, to be excited by it, and want to do better than yesterday. " His membership policy is one of "exclusivity". Roughly 2,500 well-heeled Londoners pay ? 00 a year for the privilege of being allowed to cross the threshold (though "civilians" can use one of the six private dining rooms).

To become a member, you either know a serving member, or (even better) become one of the several hundred celebrity acquaintances with whom Mosimann is pictured on the club's walls. (Members range from Elizabeth Taylor and Joan Collins to Claudia Schiffer, Jack Nicholson and Paul McCartney just to name a few) At the heart of Mosimann's success is his calmness and attention to detail. The club is lavishly decorated, but in the knowing sort of way that wealthy people particularly like.Tuesday the 22nd June 2004 seen the recognition of Mr Mosimann's work and contribution to the industry by receiving the OBE award (The Most Excellent Order of the British Empire)

by Her Majesty

The Queen at Buckingham Palace.

Anton Mosimann being presented with his OBE Outside the Kitchen Outside the kitchen, there's been an occasional TV career for Mosimann, kick-started by a documentary, Anton Goes to Sheffield in which he showed a working-class family how to make a full Sunday roast for under a tenner. Several other television and radio broadcasts worldwide include BBC2's Food and Drink programme.Mosimann has also launched a cookery school, which doubles up as a home for his collection of 6,000 cookery books and the base for a successful outside catering company, which organised (among many other things) Prince Philip's 70th birthday party, and Prince Charles's 50th, and a variety of political dinners. Anton Mosimann has written thirteen books which have been hugely successful, both in the UK and Switzerland and even sells Mosimann's Merchandise which includes Champagne, Wine, Biscuits, Spices and a range of Sauces, Mayonnaises, Mustards and Dressings.

Mosimann`s Catering Service Mosimann`s The Future of Mosimann`s Mosimann is preparing to hand over the reins. He's a self-confessed workaholic, spending six days a week at his club and living next door with wife, Kathrin, but is preparing to transfer some responsibilities for the business to thirty something year old sons Mark and Philipp, who will join the family firm this year. Anton Mosimann celebrates his 60th Birthday Earlier this year, Master Chef Anton Mosimann celebrated his 60th birthday ith a circus-themed party at The Dorchester Hotel, London. To celebrate his birthday, he left his two sons in charge for an unprecedented six weeks which is the longest he has ever spent away from the business, to drive a Triumph TR4 from Beijing to

Paris in a classic car rally (his other great love is vintage motors) in the summer just gone. Anton`s 60th Birthday My Findings Anton has been very happy having just one restaurant, this allows him to travel, and he has worked in 75 different cities around the world.He created a new style of cooking Cuisine Naturelle using less fats, sugar, salt and alcohol.

His style is a natural style. Anton describes his kitchen, “there is No shouting. No screaming. No swearing. It's not necessary. Do your homework, get organised, and get on with it.

I don't lose my temper. ” Mosimann keeps a firm grip on developments in gastronomy, continuing to travel widely (last year he went on a six-nation tour of Asia) and imports foreign cooking ideas into his cuisine.Anton Mosimann, OBE, boasts a place in history as the man who created the modern hotel kitchen. Arguably, the world's first celebrity chef, he also invented a school of cooking that is now standard restaurant fare, and became one of the first top restaurateurs to share his secrets with the masses via television.

You may not have eaten his food, stepped into his discreet Belgravian club, or seen his face adorning a new range of kitchenware. But without Mosimann we would not be living in the era of Jamie, Heston and Gordon.Anton can be celebrated as the first of the modern generation of super-chefs, he now commands a sprawling culinary empire from the comfortable surrounds of an exclusive Belgravia dining club cookery school teaches captains of industry how to whip up a souffle. And to finish with I have one for the women, through his travels Anton has

worked with a great deal of women and makes a point of employing them in his kitchen as he sees them as a great asset. Until recently his principal assistant has been a woman Anton holds in high regard however she has now moved on to Australia for a head chef position in Sydney.

Mosimann`s Research and References

For my research I emailed [email protected] on the 9th of October and explained that as part of a gastronomy assessment, I had undertaken to study the life of Anton Mosimann. I was emailed back a standard email which gave links to the website plus a copy of the July to October issue of Mosimann`s Newsletter, which I have included below.

Books

1. Mosimann, Anton, 1993, The Essential Mosimann, Ebury Press, London. Internet Global Chefs, 2007,
2. Anton Mosimann, [online], http://www. globalchefs.om/chef/archive/chef023mosBio. htm, 21 October 2007.
3. Mosimann`s, 2007, Mosimann`s Passion for Excellence, [online], http://www. mosimann. com/index. shtml, 21 October 2007.
4. The Sunday Independent, 2007, Master Chef Turns 60, [online], http://www. independent. co. uk/living/food_and_drink/features/article2297913.ece, 21 October 2007.
5. Swiss Info, 2007, Dial M for Good Taste in London, [online], http://www. swissinfo. org/eng/In depth/detail/, 21 October 2007.
6. Waitrose, 2007, Products Available, [online], http://www. waitrose.com, 21 October 2007