Our foundations Endowment funds and independent foundations
The innocuisine foundation was established in Zurich in 2011 by initiators from science and business together with the Hotel & Gastro Union, the Hotel & Gastro formation and the Fondation des Fondateurs, Haus der Stiftungen. The foundation was also supported by the company CCA AG, Gossau SG. The aim of the foundation is to promote new findings in science and technology for the gastronomy and hotel industry and to provide appropriate knowledge. An in-service training course consisting of three modules was developed specifically for this purpose. This inspiring course of study is aimed at committed professional chefs in the gastronomy, hotel sector, home economics schools, hospitals and old people's homes.
From April to September 2015 the further education course could be carried out for the first time. This unique in-service training for professional chefs and vocational trainers teaches a wide range of technical and scientific basics. This deepens their knowledge for understanding the complex processes that take place when cooking and preparing food. The course provides new perspectives, innovative ideas and creations in order to develop and take a culinary step forward with the aim of achieving gastronomic excellence.
- Urs Masshardt (Vice President)
- Prof. Dr. André Bernard (Secretary)
- Martin Angehrn
- Reto Walther
The foundation does not consider grant applications