Contents Page
Page 1: Contents Page
Page 2: Anton’s Early Days
Page 3: The Dorchester
Page 4: Mosimann`s
Page 5: Outside the Kitchen
Page 6: The Future of Mosimann`s
Anton Mosimann celebrates his 60th
Birthday
Page 7: My Findings
Page 8: Picture of Mosimann`s
Page 9: Research and References
Let me begin my presentation with Anton Mosimann’s philosophy:
"Nothing comes solely by chance".
Chicken should taste like chicken and fish like fish. That's vital. So many people try to overpower good produce. Keep it simple. Our profession is one where you must give and be happy with it."
Anton’s Early Days
Anton Mosimann was born on February 23, 1947, the only child of Swiss restaurateurs in the Jura Mountains.
He begins his book “The Essential Mosimann” with this lovely childhood memory, “I can still remember, as clearly as if it were only yesterday the sweet smell of dark, sugared fruit bubbling in the heavy copper preserving pan. My mother loved making jams and jellies and on these days the fragrance would fill the whole house, moving in a warm, fruity and sweet steam from the restaurants kitchen to our flat upstairs”
Anton Mosimann spent his early years in Nidau, near Biel helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook. The first taste he clearly remembers is that of Emmental cheese.
"It was so tasty and so different from my previous food of vegetables and cereals."
Anton learned from an early age that there is noting more satisfying for a chef than seeing a stack of empty plates after a good meal.
When Anton was fifteen he received an unexpected call from the nearby Hotel Baeren i...
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... 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
Mosimann, Anton, 1993, The Essential Mosimann, Ebury Press, London.
Internet
Global Chefs, 2007, Anton Mosimann, [online], http://www.globalchefs.com/chef/archive/chef023mosBio.htm, 21 October 2007.
Mosimann`s, 2007, Mosimann`s Passion for Excellence, [online], http://www.mosimann.com/index.shtml, 21 October 2007.
The Sunday Independent, 2007, Master Chef Turns 60, [online], http://www.independent.co.uk/living/food_and_drink/features/article2297913.ece, 21 October 2007.
Swiss Info, 2007, Dial M for Good Taste in London, [online], http://www.swissinfo.org/eng/In depth/detail/, 21 October 2007.
Waitrose, 2007, Products Available, [online], http://www.waitrose.com, 21 October 2007
The fact that the soup was cold shocked him; he noted that this was the first food he truly noticed. He also admits that before this moment, food has never been anything more to him than the act of eating it. Additionally, Bourdain emphasizes the importance of this memory by stating how he remembers everything about the experience. Furthermore, he acknowledges that this was his first discovery that food was more than just food.
One reason to visit Carrabba’s Italian Grill is because as soon as one walks in the main lobby they will find themselves savoring the delicious smells of the cuisine they are preparing. With a wide variety of food on their menu, one can certainly have the best five course meal of their life. Two of the best appetizers are their delicious bread and herb dip and savory calamari. For the second and third course, patrons can choose from a wide variety of salads and soups. The main course is where things get real exciting. The menu can surly please anyone with their selection. Whether one is the mood for pizza, beef, pork, chicken, seafood, or pasta, Carrabba’s can satisfy anyone’s palate. If there is still room, there are many deserts a diner can choose from, such as tiramisu or a savory triple layer chocolate cake. The restaurant also offers gluten free and vegetarian options to accommodate anyone’s diet. Let’s not forget, Carrabba’s has a wide selection of Italian and California wine, as well as imported and domestic beers, which takes the customer around the world. No matter what a diner is craving, Carrabba’s is sure to have an appealing entree to satisfy
The Cheese and the Worms is a book based upon the documentation of an Inquisitional case and execution. It attempts to display the life of an unique miller during the counter reformation. The author, Carlo Ginzburg, is an italian history writer who was written many dissertations and books based upon ancient religion and history. This book’s entire substance is based upon records of an investigation case upon a man named Domenico Scandella, his confessions, and the books he mentioned. The point of this book is to show that you didn’t have to be of noble birth, or in the church to be educated, and to show a glimpse of the lower class during the counter-reformation period.
"You know what? I don't feel very hungry anymore. Why don't you take that pizza back?" I asked.
Dmitri Shostakovich, born on September 25, 1905, started taking piano lessons from his mother at the age of nine after he showed interest in a string quartet that practiced next door. He entered the Petrograd (formerly St. Petersburg, later Leningrad) Conservatory in 1919, where he studied the piano with Leonid Nikolayev until 1923 and composition until 1925 with Aleksandr Glazunov and Maksimilian Steinberg. He participated in the Chopin International Competition for Pianists in Warsaw in 1927 and received an honorable mention, after which he decided to limit his public performances to his own works to separate himself from the virtuoso pianists.
"Food Matters with James Colquhoun." Best of You Today. Best of You Today, 25 Mar 2011. Web. 7 Nov 2013. .
Walter Mosley was born in Los Angeles in 1952. He currently lives in New York City. He has been at various times in his life a potter, a computer programmer, a poet, and a short story writer; he studied writing in the graduate program of City College of
Base needs met, Chef moves to fulfill sexual needs without love; just an opportunity to pontificate to “get the girl”. A painting of an apple causes Chef to dwell on times past; a time before war. A time of friendship; not love. We do not need details. The apple peeling away is enough. It is a comfort to him. A simpler less complicated time where his life was his own. Art stimulates the mind.
Throughout this chapter Schlosser takes his reader through the journey of the french fry from spud to stomach. Schlosser uses his talents to educate the world about the ins and outs of the processed food and flavor industry, informing the fast food nation, “Why the fries Taste Good.”
Dmitri Ivanovich Mendeleev was born in Tobolsk, Siberia, on February 7, 1834. The blonde-haired, blue-eyed boy was the son of Maria Dmitrievna Korniliev and Ivan Pavlovitch Mendeleev and the youngest of 14 children. Dmitri’s father, Ivan died when Dmitri was still very young and Dmitri’s mother, Maria was left to support her large family. Maria needed money to support all her children, so she took over managing her family’s glass factory in Aremziansk. The family had to pack up and move there.
Stoffman, Daniel, From the Ground Up: The first fifty years of McCain Foods, McCain Foods Limited, Toronto, 2007. Print.
Glassman, Bernard, and Rick Fields. Instructions To The Cook. 1st ed. New York: Bell Tower, 1996. Print.
You almost always start your recipes with a story — something personal that puts the food into context. Story seems to be so central to your approach towards food.
The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated.