Lauren Wildbolz

As a pioneer of plant-based gastronomy in Switzerland, Lauren not only opened the first vegan restaurant in Zurich in 2010, but also advises restaurants that want to change their offering. After all, sustainable plant-based cuisine is now more than just a passing lifestyle phenomenon. The Asian-inspired menu created for the Cinchona Bar offers both versatility and authenticity. The menu now includes savory dishes such as the Good Fortune Bao sandwiches with Thai basil mayonnaise, panko-fried magic mushrooms with lemongrass mayonnaise and parsnip fries with truffle mayonnaise. Come and try Lauren Wildbolz’s new bar food here. Small Kubo cubes.

The new bar food offer from Lauren Wildbolz I’m 25 Hours Hotel Zurich Langstrasse.

with chocolate sprinkles and a calamansi sauce, which change according to the season, round off the menu. They are Lauren Wildbolz’s own creation and are now available to order by Deliciel here.

The best Christmas present for your loved ones: one of the last coveted places on a cooking course in January with Lauren Wildbolz.

Simply select the desired date in January and book it as a gift.

Simply select the desired date in January and book it as a gift here.

Or send us an email to news@futurecuisine.com

You can find our program for the Symposium 2022 here. https://sotoso.com/programm-2022

Order everything by 3 p.m. the day before at: kleiner-kurier.ch/

Lauren Wildbolz has been a plant expert and chef since 2008.

She runs a noble catering company.

She teaches cooking courses and gastro training for chefs, publishes two cookbooks.

She runs a pastry brand for more plant-based dessert options in restaurants.

Since 2022, she has had a mandate as creative director at the symposium, soil to soul.

She is on the Gastro Advisor Board for the successful Co-working with a vegan Café at Tessinerplatz in Zurich.

“Eat food. Mostly plants. Not too much.”

Food is a global language and a driver for global economic prosperity. Food is also a catalyst for change, and food players are often pioneers that are responsible for more than just the bottom line; their choices can have tremendous impacts on human health and world sustainability. So, how do we face the urgent issues of creating a more sustainable future of food while understanding technology’s role in closing the gaps in our food system?

The key is knowledge and education, the cornerstone of innovation.

What the food industry produces has a significant long-term impact on our health and the environment.

By 2050, the world’s population is expected to reach almost 10 billion, while the lack of affordable, nutritious foods continues to be a challenge, with millions suffering from hunger, micronutrient deficiencies and malnutrition.

On the other hand, consumers demand healthier, natural, and more sustainable food products and shift towards a plant-based diet. Sustainability and environmental concerns lead consumers to press food choices that are good for them and good for the planet.

We can only meet the needs of this growing world population through innovation, while protecting the environment and tackling climate change in line with the commitment to net-zero by 2050.

Lauren Wildbolz, the founder of Future Cuisine, offers creative solutions on how food can be rich culinary taste experiences and healthy for the body and sustainable for the environment.

Send request to management(at)laurenwildbolz.com

Foodtech is the new biotech.

Lauren is a consultant and co-producer, working with food- and food-tech companies worldwide.

She is inspiring companies with her expertise in plant-based nutrition.

She shows that plant-based food is not renunciation: It is a rich culinary taste experience.

Lauren is working with scientists and technologies in the startup scene to provide people with safe, affordable, and quality food nutrition.

Send request to: management(at)laurenwildbolz.com

Alternatives to meat don’t have to be copies. Experience new creative delights.

Why copy when you can also create. We draw from the realm of plants and show which culinary delights plant-based protagonists can open up – beyond the imitation of meat in all its facets. The traditional Asian alternatives show the origin of this idea and Luya shows how we are taking a step into the future in Switzerland today. Luya combines traditional fermentation methods with the use of okara – an unused by-product of soy milk and tofu production. In this way, we are saving a valuable resource, creating a new taste experience and contributing to sustainable nutrition.

In ten courses, we will introduce you to this culinary broadening of horizons and provide brief inputs on the background, philosophy and further ideas. We round off the culinary experience with a suitable beverage accompaniment (with or without alcohol).

Plant-based 10 course dinner for CHF 190.

Event & booking here.

___________________________________________________________________________________________________

Zürcher Kantonal Bank Catering in September 2021 for the Zurich University of the Arts.

You are currently viewing a placeholder content from Youtube. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.

More Information

Unblock content Accept required service and unblock content