ALFRED GAFNER

A passion for food and a long standing family tradition influenced Alfred Gafner to pursue a career as a professional chef. Another reason to enter the culinary field was the opportunity to gain international work experience, travel, study, and exchange knowledge... After the formal training he continued to learn the classic cuisine in Geneva. Soon after, the Hilton International kitchens became his workplace for 18 years in Amsterdam, Vancouver, Caracas, Cairo, Manila, Seoul and Zurich. The key learning's from this experience was flexibility, find out about different cultures and their cuisine, adapting to people, respecting local customs and their social values. In each location he had to start learning all over again, which made it a pretty humble experience... His next position in 1991 was Food Service Manager and in 1997 he became the Director of Food Production at Gate Gourmet Airline Catering in Zurich, Switzerland. He managed a large kitchen brigade that was producing up to..