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We are leaders in professional hospitality education, and strive to provide the best career opportunities for all our students.

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Swiss history and culture is all around you on campus, a 150-year-old hotel resort site that was once an internationally renowned spa hotel with healing mineral springs.

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Short Courses in Gastronomy
EHL Campus Passugg

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Who should attend these courses?

EHL Gastronomy courses are specifically designed for culinary enthusiasts who pursue their passion in a restaurant, hotel business or privately and would like to learn and master advanced techniques.

Participants should have advanced skills and knowledge in cooking, as they will interact and collaborate with renowned chefs and receive feedback on their work.

Explore our Gastronomy courses below - each course can be taken separately, and delivers its own EHL Certificate of Attendance.

The Courses

During this course, you will broaden your culinary horizons and get involved with new combinations and tastes.

You will learn the instruments and processes to develop a signature dish to help you create your own signature and conceptualized dishes

Moreover, you will explore the different ways of serving and acquire a signature not only in terms of taste but also visually.

Thomas Bissegger will share with you his creative process and some of his exclusive Signature Dish recipes.

Next Course Date: 12 October 2022; 06 June 2023; 19 December 2023

Duration: 4.5 hours workshop + 2.5 hours tasting dinner

Language: taught in German

Price: CHF 420.- (excluding accommodation)

course-location Location: EHL Campus Passugg

During this course, you will learn the importance of vegan offerings in today’s business environment and how vegan dishes can be easily implemented in daily operations to serve the increasing consumer demand.

You will strengthen your understanding of modern, contemporary vegan cuisine, learn how to use plant-based products, explore modern cooking methods for vegan cuisine.

Next Course Date: 21 March 2023; 10 October 2023

Duration: 4.5 hours workshop + 2.5 hours tasting dinner

Language: taught in German

Price: CHF 440.- (excluding accommodation)

course-location Location: EHL Campus Passugg

Fermented foods are considered one of the biggest food trends, with fermented ingredients seeing a rise of 149% on restaurant menus. Fermentation techniques have a range of applications on a variety of ingredients and offer a way to extend the shelf life of perishable produce, thereby also contributing to reducing food waste, reducing food costs and preserving seasonal ingredients for year-round use.

During this course, Thomas Bissegger will introduce you to the basics of fermenting, show you how to use fermented and pickled components in different dishes and develop your creativity by testing your own fermentation ideas.

Next Course Date: 20 December 2022; 23 March 2023; 12 October 2023

Duration: 4.5 hours workshop + 2.5 hours tasting dinner

Language: taught in German

Price: CHF 420.- (excluding accommodation)

course-location Location: EHL Campus Passugg

Bordeaux's wines are arguably some of the most famous and appreciated wines in the world. This short seminar takes a deep dive into what makes these wines so special, giving participants a better understanding of why they are so sought after and valued.

During this course, Manfred Wagner will introduce you to the designation of the origin (AOC) and french wine classifications and the characteristics and value of Bordeaux wines. You will enjoy pairings of various wines from the Bordeaux region and learn about storage and shelf life of different wines.

Next Course Dates:
Part 1: 24 March 2023 / Part 2: 31 March 2023
Part 1: 13 October 2022 / Part 2: 20 October 2022

Duration: 2 x 4 hours afternoon workshop

Language: taught in German

Price: CHF 370.- (excluding accommodation)

course-location Location: EHL Campus Passugg

Course Benefits

Facilities

Enjoy state-of-the-art equipment and technology

Instructors

Learn and exchange with the best Chefs in the world

Recipes

Master and bring home a complete set of new recipes

Techniques

Rehearse and acquire new cooking techniques

Your Chef Instructors

Chef Thomas Bissegger

Thomas Bissegger's resume does not match the typical CV of a top chef whose restaurant is awarded points and stars. The 32-year-old from Aargau didn't spend years cooking in top venues. Instead, he has invested a lot of time in competitions. The list of his successes is long: He is a two-time world champion with the junior national culinary team (2007 and 2010), has won the Swiss Culinary Cup twice and came in second with the Swiss national culinary team at the "Battle for the Lion 2014" in Singapore.

Manfred Wagner

Manfred Wagner, senior lecturer at the EHL Swiss School of Tourism and Hospitality in Passugg, looks back on a lot of experience in the hospitality industry. After completing a culinary and service apprenticeship, he worked as a executive chef in Vienna, London and on the Royal Caribbean Cruises America. For more than 20 years, he has also been on duty at the WEF in Davos, delighting international clientele such as Bill Clinton with his service know-how. In addition to service excellence, he has made his passion for wines his vocation and passes on his know-how as a certified sommelier at courses and on wine tours.

Chef Michel De Matteis

Mr Michel De Matteis is Lecturer Practical Arts at the Ecole hôtelière de Lausanne, where he teaches students the tools and techniques of the culinary arts and gastronomy. After obtaining his Certificate of Professional Aptitude, Michel has led a career in prestigious restaurants and hotels in France, Monaco and Mauritius.

In 1988, at the age of 27, he won the "Pierre Taittinger International Culinary Prize", ranking 1st out of 450 candidates from all over the world. Attention to detail will then become his Leitmotiv. In 1991, he became "Un des Meilleurs Ouvriers de France" in Culinary Catering, thirteen participants will have the title out of 500 registered. At that time, he worked at La Tour D'Argent, a three-star restaurant in the Michelin Guide, with one of his mentors, Manuel Martinez.

Meticulous, passionate and generous, this last title will be decisive for Michel: it brings him a state of mind that forges his character. Then begins his career as a chef, where he is honored by the national guides. Michel is many times Member of the National Jury of the contest of "Un des Meilleurs Ouvriers de France". In 2020, Michel De Matteis joined EHL, after spending 16 years in the prestigious "Royal Palm" Hotel in Mauritius as Executive Chef, to pass on his knowledge and share his passion for cooking.

Download the Brochure

Fill in the form to discover our selection of 2-day Culinary Arts Short Courses that allow Professionals to explore new techniques and trends.

Explore the secrets of modern pastry and plated desserts

In EHL Pastry Courses, you will learn modern ways of presenting pastry classics, the range of techniques and recipes required to produce them and how you can easily adapt them to your new personal creations. .

Discover EHL Pastry Courses

#culinary-arts

EHL Hotel School Passugg

Hauptstrasse 12
7062 Chur-Passugg
Switzerland

Short Courses in Gastronomy EHL Campus Passugg

Who should attend these courses?

Explore our Gastronomy courses below - each course can be taken separately, and delivers its own EHL Certificate of Attendance.

The Courses

Course Benefits

Facilities

Instructors

Recipes

Techniques

Your Chef Instructors

Download the Brochure

Explore the secrets of modern pastry and plated desserts

Short Courses in Gastronomy
EHL Campus Passugg