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Join us on an unfiltered journey as we explore the captivating stories of extraordinary individuals who have shaped the seafood industry.

Join us on an unfiltered journey as we explore the captivating stories of extraordinary individuals who have shaped the seafood industry, from chefs, suppliers, fishermen, and restaurant owners who have unique voices, cultures, experiences and compelling tales that define the world of seafood. So grab yourself a drink, alcoholic or none alcoholic depending on your preference, and come join us as we talk all things fishy on Grab A Drink With......

10/12/2023

Exciting News: A Sea of Change for "Grab A Drink With A Swiss Chef"! 🐟

Dear Community,

After much reflection and thought over the past months, I've decided to make a slight shift in the direction of the podcast!

Since our inception, we've curated more than 15 hours of in-depth conversations with Swiss chefs, an experience that has been not only incredibly informative but also immensely enjoyable for me. I trust you've found it captivating too. If you've been tuning in, you have likely noticed my unmistakable enthusiasm whenever the topic of seafood arises— it's a subject that truly fascinates me.

From small fishermen to large suppliers through to global distributors, the supply chain is fascinating. And its impact on the world is also terrifying. And this is what I want to unpack on a global scale. I want to understand where we are and how we are going to ensure the sustainability of this industry and the conservation of our oceans.

So, in the spirit of this growing curiosity and interest, I am thrilled to share that starting in the new year we're steering our podcast toward an even deeper exploration of the world of seafood.

Join me in 2024 on this journey as we dive into the depths of this captivating subject, seeking to unravel its complexities and learn as much as we can.

Thank you for being a part of this evolving adventure! 🐟

Daniel 🎤

17/08/2023

Michaela Frank is head chef of Rank Restaurant (Kultur Lokal Rank) in Zurich, where she puts her take on modern feel good cuisine set alongside live international jazz musicians. During this chat Michaela takes us through her exciting career from the influences of her parents to working under the well known chef Nenad Mlinarevic. Her restaurant Rank is located at Niederdorfstrasse 60, 8001, Zürich. Check out our chat on Apple Podcasts, Spotify or wherever you get your Pods.

Follow Michaela and her work on Instagramfrank.mstoasty
am.rank
www.amrank.ch

&Millau

15/06/2023

Flavio Fermi is a Michelin star chef of Basel based restaurant Ackermannshof. During this chat Flavio takes us through his exciting global career from Sylt, Hamburg to Bangkok and back to Basel with his take on modern Mediterranean cuisine which has earned him a Michelin star and 16 Gault & Millau points. His restaurant Ackermannshof is located at St. Johanns Vorstadt 19/21, 4056, Basel. Check out our chat on Apple Podcasts, Spotify or wherever you get your Pods.

Follow him and his work on Instagram

www.ackermannshof.ch

&Millau

08/06/2023

Simon Tanner is founder and head chef of Lucerne based restaurant Fed and co-owner of Alpineum Kaffeehaus Bar & Galateria dell’alpi. During this chat Simon takes us through his entrepreneurial career as a multi successful restaurateur and head chef. Check it out on Apple Podcasts, Spotify or wherever you get your Pods.

Follow him and his work on Instagram

01/06/2023

Bartosz Bogacz is founder and head chef of Zurich based events restaurant Kreuterbar and chef at Sergantini. During this chat Bartosz takes us through his career from a vegan pop up van concept that didn't work out to his success with Kreuterbar. Check it out on Apple Podcasts, Spotify or wherever you get your Pods.

Follow him and his work on Instagram

ch

.ch

05/05/2023

Episode 7

Andreas Handke is head chef of Zurich based restaurant Babette. During this chat Andi takes us through his career as a chef, his work as a teacher and his passion as a food activist. Restaurant Babette is located at Bertastrasse 16, 8003, Zurich. Check it out on Apple Podcasts, Spotify or wherever you get your Pods.

All the links we mention is the Podcast today can be found below if you wish to get involved:
www.gastrofutura.ch
www.socialcuisine.ch
www.diecuisine.ch
www.sdg2advocacyhub.org/chefs-manifesto

-manifesto

26/04/2023

Episode 6

Raffael Kaser is head chef of Zurich based restaurant Rubina. During this chat Raff takes us through his career, from his early days as an apprentice, through to his time as a sous chef in Canada. Restaurant Rubina Universitätstrasse 56, 8006, Zurich. Check it out on Apple Podcasts, Spotify or wherever you get your Pods.

22/04/2023

Episode 5

David Heimer is part owner and head chef of Zurich based restaurant Josef. David and his restaurant are quite well known in these parts. During this chat David takes us through his career, from his early childhood days of fishing and hunting days to his fascination with local fresh produce. Restaurant Josef, Gasometerstrasse 24, 8005, Zurich. Check it out on Apple Podcasts, Spotify or wherever you get your Pods.

28/03/2023

Episode 4

Carlos Navarro is part owner and executive chef of well known Zurich based restaurant Rechberg 1837. Carlos takes us through his career, the importance of cooking with seasonal and regional products and the joys of working with his friends. Rechberg 1837, Chorgasse 20, 8001, Zurich. I enjoyed this one. Check it out on Apple Podcasts, Spotify or wherever you get your Pod.

15/03/2023

Episode 3

Raphael Wittwer and Matthew Ingram are the executive chefs of Zurich plant based restaurant Roots. These guys compliment each other amazingly and not only in the kitchen. They are professional and humorous and I really enjoyed talking to these two. Check it out on Apple Podcasts and go visit them at Lintheschergasse 15, 8001, Zürich

08/03/2023

Episode 2
Jarin Huber and his wife Denise Furte are owners of Basel based Brewery Kitchen Matt & Ellys. Jarin takes us through his career, the unique challenges of being a first time restaurant owner/chef, the turbulence of the hospitality business, and the joys of working with his wife in this family run business. Matt & Ellys, Erlenmattstrasse 93, 4058 Basel.

Jarins Favorite Recipe: Veal tartare

Ingredients:

320g of veal (filet, loin or rump will do)
2 Scallions (white part only)
Sherry vinegar
Extra virgin Olive oil
Salt and Pepper to taste
2 Fillets of smoked trout, skin off
1 Egg Yolk
1/2 Tbsp Dijon Mustard
300 ml R**e seed oil or any neutral flavoured oil
Juice of half a lemon
Salt
1 large fennel
Extra virgin Olive oil
Juice of half a lemon
Zest of one lemon

1. Trim off any fat or silver skin of the veal, cut it into small dice, set aside.
2. Cut the white parts of the scallions into brunoise, set a side. Cut the green parts of the scallion into very fine julienne and put in Ice water for them to curl up.
3. Put the room temperature Egg Yolk in a food processor and add 1/2 Tbsp Dijon Mustard. With the food processor running add the oil in a slow and steady stream to get an emulsion. Add the smoked trout in small pieces. Strain the smoked trout mayo through a fine mesh sieve to remove any pin bones and to get a silky consistency. Season to taste with lemon juice salt and pepper. If necessary adjust the consistency with a few drops of water. The mayo should be firm but not pasty.
4. Shave the fennel on a thin mandolin paper. Dress with the lemon zest, Olive oil and lemon juice
5. Mix together veal, sherry vinegar, olive oil and diced scallions. Season to taste with salt and pepper.
6. Plate everything nicely and use the greens of the scallions as garnish
7. Serve with toasted sourdough bread or focaccia

03/03/2023

Episode 1
Siri Neeser has been chef-owner of Zurich based Thai Restaurant Zawan for the past few years. Siri takes us through her career, the unique challenges of being a first time restaurant owner/chef, the turbulence of the hospitality business, and the joys of working with her mother in this family run business. Zawan Thai Kitchen, Rigipl. 1, 8006 Zürich.

Siri’s Favorite Recipe: Som Tam / Spicy Papaya Salad

Ingredients:

2 pickles garlic cloves or fresh garlic
5 fresh Thai chiles (depend of your spice tolerance, start with 2 first)
1 tablespoon dried shrimp (optional)
2 tablespoons roasted unsalted peanuts (optional)
1 - 2 tablespoon palm sugar, softened, depends how sweet do you like
6 cherry tomatoe, halved
2 long beans , ends trimmed, cut into 2-inch pieces
3 tablespoons fresh lime juice
2 tablespoons fish sauce
150 gr shredded green papaya

Method:

1. Pound the garlic, Chili, palm sugar, cheery tomatoes together
2. Add fish sauce and lime juice to it, taste it and add more sugar, fish sauce or lime until you like the taste of it
3.add shredded papaya to the dressing you pound in mortar and gently mix them together
4. Plating the papaya salad and add long beans, peanuts, and dried shrimp on top
5. Served with sticky rice and fresh veggies

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https://podcasts.apple.com/gb/podcast/grab-a-drink-with-a-swiss-chef/id1670840321, https://podcasts.google.com/feed/aHR0

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