A Zurich restaurateur trains his cooks himself. Other models also meet the shortage
At Mönchhof am See, the staff has not undergone a classical training. But Shamal, Nazmi and Ahmad are obviously happy to work there. © Ariane Gigon
“these are our diamonds”
Ariane Gigon, Kilchberg (ZH)
Published on 27.06.2022
Estimated reading time: 6 minutes
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Gastronomy » The gunshot is approaching, the staff is concentrated because the customers are arriving. At the same time, the atmosphere is joyful to say the least, thanks in particular to Ahmad and Shamal, two chefs who, not long ago, were washing the plates. Their boss, Michel Péclard, strongly believes in the virtues of on-the-job training. Gastro Suisse’s strategy to respond to the lack of staff leaves him, on the other hand, more than skeptical.
We are located in the restaurant Mönchhof am See, in Kilchberg, on the left bank of Lake Zurich. It is one of the fourteen gastronomic addresses that Michel Péclard and Florian Weber operate in and around Zurich. A colorful character often present in the media, the first is known for his outspokenness and his iconoclastic ideas. An article from the Tages-Anzeiger presenting its internal training for future cooks propelled it to the fore once more. Inquiries regarding his “school” have
