This is an oasis of peace and relaxation The Etzlihut is nestled in the wild mountains of the canton of Uri, near the border with Graubünden (Grison) The beautiful mountain landscape around the Ettzlihut offers something for everyone: families, hikers, … Read More

  Molecular foods are a culinary movement that combines science and cooking to create unique textures, flavors, and presentations. Think foams, spheres, edible air, and liquid nitrogen clouds! I played with it for a while just because it became a … Read More

Yep, we’re a strange bunch, aren’t we? The only species with the intelligence to create incredible technology, solve complex problems, and explore the universe—yet also the only one capable of orchestrating its own destruction. Not any of the species in … Read More

This is not only my favorite Cake to enjoy, but also my favorite to make!  (See my Recipe below) Ah, the Marjolaine pastry. Just saying its name feels indulgent like you’re about to embark on a journey through a gilded … Read More

A World of Flavors: Exploring Food Styles with a Dash of Humor They say food is the universal language, but let’s be real—how you say “delicious” might not matter as much as how you chew it. From chopsticks to bread-breaking, … Read More

Ah, Switzerland! Land of majestic Alps precision-engineered watches, and—most importantly—foods that make your taste buds yodel. Forget the skiing; the real downhill adventure here is tumbling into a cheese fondue pot. Let’s dive into the smorgasbord of Swiss delights, one laugh … Read More

Publication was around a thousand every month, with a great return rate. Kept me busy once a month to set it up!  

A Linguistic Fossil: The Origins of Romansh, the Fourth Language of Switzerland Once upon a time, around 15 BCE, Roman legions strolled into the Alpine regions of Raetia, (Grison, Graubünden) probably mesmerized by the stunning views and the prospect of … Read More

  Ulrich’s Miami Mob ordeal  

My first Project, Truffles Restaurant in Miami, 1983

Hot Chocolate does not always have to be a beverage, it can also be a Restaurant and Entertainment-Night Club as this one was. A concept created by Steve Vincent, Back in 1997, this was a project I was involved in … Read More

Chef Ulrich in Action in Guadalajara, Mexico My first visit to Mexico was with my wife Nazarine in 1979, we stayed in Mexico DF at the Sheraton Hotel. From there a chauffeur was driving us to several sightseeing locations. The … Read More

My awkward Brandy bottle pop! The video is 16 min. long – Video is 37 years old, and therefore not the best quality!  

In 1987 I arrived in Santo Domingo, to work on the re-opening of the new Jaragua Hotel, Resort, and European Spa. I was in charge of a kitchen crew of approx. 35-40, and seven F&B outlets throughout the Resort. On … Read More

As a Swiss chef, I took the opportunity to go and see the world, that profession was in demand especially in the United States during the ’70s, it was the ticket to enter the USA to pursue my destiny. After … Read More

Where are they all now, 54 years later?! The second page is a price list of provisions calculated for 100 Soldiers, that I had to use during my time!

Als Koch kam ich 1972 auf den Bermudas an, einer subtropischen Insel im Atlantik, etwa 700 Meilen vor der Küste New Yorks oder Carolinas. Direkt nach meinem Militärdienst in der Schweizer Armee war es mein erster Flug aus der Schweiz … Read More

As a Chef, I arrived in Bermuda, a subtropical island in the Atlantic Ocean, about 700 miles off the coast of New York or the Carolinas, as a chef in 1972. Fresh off my military service in the Swiss Army, … Read More