MEET THE CHEF: REBECCA CLOPATH
24 October 2015
It was the culinary Highlight of last week was my 'discovery' of young chef Rebecca Clopath.
Just one week after I wrote my post about eating seasonal and sharing my favourite fall foods - I attended an intimate showcooking event hosted by Sel des Alps at Kochstudio 29 in Schmiede Wiedikon. Which is actually just around 300m from where I live. The venue was down to earth and cozy - the Menu had me gushing. Served were all of my favourite fall foods, a lot of which I had named on my last Post and been using in my kitchen in the last weeks - Apples & roasted Pumpkin, Elderberry. Carrots and Beetroot, everything local harvested by hand in Rebecca's hometown. The way she spoke about the food was personal and touching with that kind of radiant smile on her face and dreamy eyes as she spoke of it.
She talked about the tastes of her dishes being like songs of taste, she talked of high tones and low tones - there was exitement in her eyes when she spoke about food.
She started with a Variation of Elderberry, then continued to serve Seasons Favourites - Apple, Carrot, Beetroot, a whole slow roasted Pumpkin, homemade Ricotta, and a balt baked quince for dessert together with cookie dough ice cream popsicles.
All prepared in the 'rather small' Kitchen of the Kochstudio 29 in Wiedikon, assisted by her Mother.
I can say it was more than just a Food Experience - its a Live Story told over and by a dinner - each ingredient being tied to a little anectode as to why it was chosen.
A Name to remember.www.natur-kochart.ch