The molecuisine Foundation promotes the understanding and application of science and innovation among cuisine professionals. It supports the establishment of an international centre of excellence for innovation in the hotel and gastronomy industry, as well as the establishment of specific vocational training in this area.
The molecuisine Foundation was set up by Hotel & Gastro Union, Lucerne, and Hotel & Gastro formation, Weggis. The foundation also receives regular donations from cash and carry wholesalers CC A Angehrn in Gossau SG.
The molecuisine Foundation does not accept grant applications.
- Stefan Fahr (President)
- Urs Masshardt (Vice-President)
- Prof. Dr. André Bernard (Secretary)
- Martin Angehrn