When I entered the culinary world in 1986, Anton Mosimann
was King of the Kitchens. To join his kitchen would
first mean joining the one year waiting list and when
a job became available it was probable that it would
be at a lower position than you were currently holding.
In the eighties Mosimann was "The Boss", he
was the leader of the London culinary scene and lead
the way in man management. Like his food he developed
his own style of leading people. Once you had worked
for him success would follow. At this time you would
have said that he was at the peak of his career, little
did we know that to Mosimann it was a plateau and bigger
success was to follow. Here lies a lesson to all aspiring
chefs that the road does not come to an end when we
gain that desired position of Executive Chef, that is
if we choose to learn the lesson's of Mosimann.......
Swiss-born
Anton Mosimann is world renowned for his culinary career,
having worked throughout Europe, Canada, the Far East
and Japan. Appointed Maitre Chef des Cuisines of The
Dorchester at the age of 28, he was the youngest ever
to hold such a prestigious position. During his thirteen
year tenure at London's leading hotel, he achieved 2
stars in the Guide Michelin, the first occasion that
such an accolade had been awarded to a hotel restaurant
outside France.
In 1985, Anton created a new healthy style of cooking
called Cuisine Naturelle, which avoids the use of fats
and alcohol. This type of cuisine has become increasingly
popular, along with the focus on health and fitness.
Loyd Grossman, social commentator, has said that the
history of food in Britain divides neatly into two periods
- before Mosimann and after Mosimann. In 1988, Mosimann
opened, his private dining club in London's Belgravia,
membership of which is coveted.
Television and Radio: Anton Mosimann has been the subject
of two television series. "Cooking with Mosimann"
attracted an audience in excess of 2 million, and was
repeated. "Anton Mosimann - Naturally" was
broadcast nationwide in the autumn of 1991 for an eight
week series, achieving a total viewing figure of 14.9
million. He has made numerous television appearances
and radio broadcasts worldwide, including BBC2's Food
and Drink Special, "Anton Goes to Sheffield",
which won the Glenfiddich Award 1986. His latest series,
"Mosimann's Culinary Switzerland", is shown
prime time on Swiss television.
From
the foundations of the Mosimann's club a church built
in 1830 and now Mosimann's world famous dining club,
The Belfry sprung many new Mosimann industries. In 1989,
Anton Mosimann brought together a team of professionals
to form Mosimann's Party Service. Mosimann's
Party Service provides total party management. Many
of the clients return because of the continuous new
styles and venues. Mosimann's Academy - a center
of culinary excellence for amateurs & professionals.
Mosimann's Creative Chefs - a unique executive
recruitment consultancy for world leading Food & Beverage
personnel. Mosimann's Merchandise includes Champagne,
Wine, Biscuits, Spices and a range of Sauces, Mayonnaises,
Mustards and Dressings, which are available from Waitrose
(U.K) and other selected retail stores. 2001 will see
the birth of Chateau Mosimann, a Swiss castle
that has been converted into a hotel and private dining
club similar to Mosimann's in London.
We shall have to wait and see what else
Mosimann will bring us over the next few years, and
if we learn the lesson's of Mosimann who knows what
we might bring him...... (more)