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Anton Mosimann
Essay specific features
Written by:
Molly M
Date added:
November 22, 2012
Level:
University
Grade:
A
No of pages / words:
6 / 1582
Was viewed:
5866 times
Rating of current essay:
Essay content:
That's vital. So many people try to overpower good produce. Keep it simple. Our profession is one where you must give and be happy with it."
Anton’s Early Days
Anton Mosimann was born on February 23, 1947, the only child of Swiss restaurateurs in the Jura Mountains.
He begins his book “The Essential Mosimann” with this lovely childhood memory, “I can still remember, as clearly as if it were only yesterday the sweet smell of dark, sugared fruit bubbling in the heavy copper preserving pan...
displayed 300 characters
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My mother loved making jams and jellies and on these days the fragrance would fill the whole house, moving in a warm, fruity and sweet steam from the restaurants kitchen to our flat upstairs”
Anton Mosimann spent his early years in Nidau, near Biel helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook...
displayed 300 characters
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