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The Rambling Epicure

JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester

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I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on genevalunch.com, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.

But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.

I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.

My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.

I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.

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Switzerland’s World-class Baker Bernhard Aebersold in Morat

THE RAMBLING EPICURE

by Jonell Galloway

Bernhard Aebersold is all about baking. Named European Champion of Young Bakers in Lyon in 1985, and top of his class in bread-baking and pastry school in 1989, Aebersold started his career with a firm foundation. After teaching at the Richemont vocational school in Lucerne for 5 years, he took over his parents’ artisanal bakery and pastry shop in the lovely village of Morat in the canton of Fribourg. Today, he is head of professional training of bakers and pastry chefs for all of French-speaking Switzerland. Since 1999, he has coached the national breadbakers team.

BERNHARD AEBERSOLD
(Morat, Suisse)

La vie de Bernhard Aebersold est entièrement dédiée à la boulangerie. Ce « champion d’Europe des jeunes boulangers » (Lyon, 1985) a passé son examen de maîtrise fédérale de boulanger-pâtissier en tant que plus jeune candidat de sa promotion et avec la meilleure note, en 1989. Après avoir enseigné à l’École professionnelle Richemont à Lucerne pendant cinq années, il a repris l’entreprise de boulangerie-pâtisserie artisanale de ses parents à Morat, dans le canton de Fribourg. Il est aujourd’hui responsable de la formation professionnelle des boulangers-pâtissiers pour la Suisse romande et, depuis 1999, coach de l’équipe nationale de boulangerie. Sous sa houlette, l’équipe suisse a récolté six fois l’or et six fois l’argent aux diverses compétitions internationales. Il est l’initiateur et le responsable technique du Swiss Bakery Trophy, un concours d’excellence qui, depuis 2004, est organisé tous les deux ans.
Hormis les distinctions nationales et internationales pour ses différentes spécialités, il aime à créer constamment de nouveaux produits. L’exemple le plus récent est le premier produit de boulangerie sucré en pâte levée, mais sans sucre. En Suisse et pour l’Europe entière, Bernhard Aebersold a en effet obtenu la première autorisation pour la fabrication d’un produit de boulangerie sucré avec l’édulcorant naturel stévia. Depuis 2009, il préside le Club Richemont International, une association qui regroupe l’élite des boulangers-pâtissiers issus de 14 pays. Ces professionnels s’engagent tout particulièrement pour assurer la relève de la profession. Ils organisent également des échanges d’expériences au niveau international. Bernhard Aebersold possède la distinction de chevalier du Bon Pain et a rejoint en France les Ambassadeurs du pain.

Il m’a été recommandé chaleureusement par ces collègues de Richemont et les amis français. voici son site. je cherchais en réalité un mail, qqch comme cela. mais il y a un téléphone. dîtes moi ce que vous faîtes. merci à vous.

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