Ralph Schelling: How does a menu become a story?
How does hospitality become a tool for communication? What happens when improvisation and culinary creativity meet? And why do the simplest dishes often hold the greatest fascination?
In this episode, Bernadette talks with top chef Ralph Schelling about the art of hospitality, cooking from the heart, and the appeal of imperfection. From kombucha and potato peels to handwritten menus and impromptu dinners in Mexico, it becomes clear that true experiences emerge when we let go of expectations and make room for emotion. A conversation about taste, memory, and sustainability.
Ralph Schelling is one of the leading faces of the new Swiss cuisine. As a trained top chef, he has worked in the legendary elBulli kitchen with Ferran Adrià and won the Swiss Culinary Cup. Today, he works internationally, curates culinary experiences all over the world and inspires with his accessible, authentic style.
In addition to his practical work, he regularly writes columns, including for Monocle. His first cookbook «Simple is best» will be published in autumn 2025 – an invitation to cook, feel and rediscover.
Noch neugierig?
Live is the most powerful communication.
