The most delicious results in the kitchen are born out of creative teamwork.
These ladies have combined their passion for cooking with the joy of eating. They stand for inspiration and a love of culinary culture.
The Gastrosophinnen Association was founded in 1988 and is made up exclusively of women. It now includes 300 members, all of whom are passionately devoted to cooking. They are all constantly seeking culinary inspiration and are keen to expand and hone their cooking skills. These female gastrosophers do so during culinary trips, joint cooking nights with friends and at events where the crème de la crème of the culinary scene – such as Tohru Nakamura and Antonino Alampi – share their tips and tricks.
The group's name "Gastrophinnen" (gastrosophers) says it all. The term "gastrosophy" harks back to a book published by Baron Eugen von Vaerst in 1851: "Gastrosophie oder die Lehre von den Freuden der Tafel" (Gastrosophy or the art of good eating). In his book, he elevated the pleasure of eating to an art form.
Gastrosophy is the art of gastronomical wisdom
The focus of the gastrosopher is therefore on the pleasure of eating, cooking together, enjoyment and celebration. Every detail must be observed and must be correct, from the selection and processing of high-quality, natural products, right through to the atmosphere, as Board member and Event Manager Sylvia Karle explains:
For me personally, the atmosphere is very important – the surroundings must be right.
"The table should be set beautifully. This doesn't necessarily mean exclusive crockery or table linen, it can be rustic yet imaginative". Outstanding dishes are cooked with a happy heart.
Gastrosophinnen cooking groups now exist all over Switzerland. The cooking groups are constantly being reshuffled at the various cooking events, although the women often meet there again. There is no obligation to take part, however members are treated to an exciting, top-class annual programme. The programme includes a host of fascinating workshops, courses with famous chefs in Switzerland and abroad, as well as inspiring themed trips.
And how are the various workshop themes chosen?
"We keep abreast of professional discussions, receive tips from members and pick up on new trends", says Sylvia Karle.
If this interests you and you are looking to be inspired, you can join the Gastrophinnen team easily online:
Author: Herta Scheidinger
Published in: Falstaff Food Zurich 2018 (Link)
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