Our foundations Endowment funds and independent foundations
Stiftung innocuisine
founded: 2011
Stiftung innocuisine was established in 2011 by initiators from science and business together with the Hotel & Gastro Union, the Hotel & Gastro formation and the Fondation des Fondateurs in Zurich. The foundation was also supported by the company CCA AG, Gossau SG. The aim of the foundation is to strengthen innovation and competitiveness in the field of gastronomy, culinary arts and the art of cooking in Switzerland. To this end, the Stiftung innocuisine is building a national and international network with players from education, research and gastronomy. This network contributes to innovative technologies finding their way into gastronomy and being used by gastronomy professionals.
In order to impart knowledge, a broad-based continuing education course in "avant-garde cuisine" has been set up in cooperation with Hotel & Gastro formation Switzerland. In 2023, the training course will be held for the eighth time. In total, well over 80 successful participants have already been awarded the "Certificate in Modernist Gastronomy". Since 2018, the course has been included in the list of training and further education courses supported by the L-GAV.
Stiftung innocuisine is supported by the FörderKreis, which currently includes companies, private individuals, associations and public bodies.
Strategy Board
- Max Züst (President)
- Urs Masshardt (Vice Präsident)
- Dr. André Bernard (Secretary)
- Martin Angehrn
- Reto Walther
Business Management
Dr. Frank Burose
Applications
The foundation does not consider grant applications