After spending three weeks on the cacao coast in Brazil, here is what I learned about this sweet delight - from the production to the terminology to the benefits of consuming it.
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Often I hear: “I’ll just do an easy job, like serving in a restaurant or so”. At this moment, I know: the person speaking these words has never worked in a restaurant before.
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Two years ago, because of the pandemic, she lost her job at a restaurant in the Czech Republic and moved to Switzerland. Little did Sarka know she was about to unveil a hidden talent and passion.
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The work in the kitchen is all about speed, focus, coordination and collaboration. Each one is responsible for their station - starters, protein-related ingredients, side dishes, patisserie…and the one who assembles it all. The timing must be perfect ⏰
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The month of May has been mainly dedicated to networking, restructuring, realigning and working on administrative and “behind the scenes” tasks 🚀 here to my favourite sport in Zurich to focus.
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Morcote - voted as the prettiest village in Switzerland back in 2017.⠀During the past weeks, the Hotel Delfino Lugano has been hosting me on their premise to create content of the hotel and the region.⠀
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