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Where a passion for food becomes a career for life
in London and cooked for celebrities, heads of state and members of the British Royal Family. Through his presence at the academy, his mentorship and the remarkable Mosimann Collection, students can learn directly from a chef whose work has helped shape modern gastronomy. The collection makes culinary history accessible, transforming Mosimann’s personal archive into a living educational resource for students and visitors. It includes thousands of cookbooks, rare original works, historic menus, antique culinary tools and personal memorabilia. Exhibits recall royal celebrations, state dinners and Mosimann’s work on the Concorde, while a gallery of photographs connects students with the people and occasions that have influenced contemporary culinary culture. More than a record of an exceptional career, the collection demonstrates how knowledge of the past can inspire creativity, encourage innovation and help shape the future of gastronomy. This dialogue between heritage and innovation extends throughout the school. Students train in 18 purpose-built professional kitchens equipped with state- of-the-art facilities comparable to those found in Michelin-starred restaurants.
On the shores of Lake Geneva, surrounded by Alpine scenery and within easy reach of the French border, Culinary Arts Academy Switzerland offers an inspiring setting in which to transform a passion for food into a profession. As the number one culinary school in Switzerland and the only dedicated culinary school ranked among the world’s top 10 hospitality schools in the 2026 QS World University Rankings, the academy has established an international reputation for combining culinary excellence with a comprehensive business education. This year marks an important milestone. On August 29, Culinary Arts Academy Switzerland will celebrate its 20th anniversary, recognizing two decades of education and more than 5,000 culinary careers launched around the world. The occasion also celebrates ten years of the Mosimann Collection, the remarkable culinary museum located on the school’s campus in Le Bouveret. Anton Mosimann OBE, Honorary Dean of Culinary Arts Academy Switzerland, is one of the most respected figures in international gastronomy and a continuing source of inspiration for its students. During his distinguished career, he earned two Michelin stars at The Dorchester
Here, they build upon classical techniques while exploring contemporary cuisine, pastry, baking, chocolate, nutrition, sustainability and food innovation. The quality of the surroundings is matched by the quality of the ingredients. Switzerland’s rigorous standards, outstanding regional produce and position at the crossroads of European culinary traditions make it an exceptional place to study food. Le Bouveret provides an equally compelling student experience: a welcoming lakeside community offering access to nature, international cities and neighboring France. For families considering education abroad, Switzerland is also valued for its stability, infrastructure and reputation as one of the world’s safest countries for international students. A culinary education at the academy extends well beyond the kitchen. Its three- year Bachelor of Arts degree integrates practical culinary training with business, entrepreneurship, leadership and hospitality
INTERNATIONAL SCHOOL PARENT SUMMER 2026 | 38
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