Chef Markus, how did you fall in love with culinary art?

What could actually be the meaning of “in love with the art of cooking”? For me as instance, I just simply like to cook for people. For the past 35 years, I have been cooking especially for very old people in retirement homes. I have developed concepts of food to ensure and support a high quality of life for them. They surely have the same wish as everybody to take part in all events or daily meals, also the same needs from this respect, so I imagined special dishes to coincide, as an example, with the menu planning, at events, gatherings, or at a salad or breakfast buffet. That also implies that I have great freedom in conceiving my special dishes, to change, to adapt, to invent.
When I was cooking for people with dementia, I developed finger food or eating while walking. In terms of finger food, I mean that it was also possible that these people were served spaghetti Bolognaise as finger food.
Well, basically, if you put all together in one hat, that means I have always oriented myself to the older people.

You are member of Chef Cercle of the Cuisiniers Bern, recognized masters of cuisine. How did you qualify to be selected in such elite group?

Well, indeed I am in the Chef Cercle of the Cuisiniers Bern, an association with chefs who are particularly committed. I was accepted because I made a special effort to educate chefs in old folks’ homes. Specifically, I have written a few books and, of course, trained these chefs in German-speaking countries - they became care Gastronomes.

Talking about Smoothfood, your invention which revolutionized the culinary art, from where did you get the inspiration to create this cuisine for people with dysphagia?

 Smoothfood means raw or cooked, fresh or frozen, nutritionally high-quality food and food, which by cutting, mixing, pureeing, pass, “pacosieren” or by lathering (iSi Whip) in a smooth consistency (smooth food) brought without sacrificing their nutritional value.
The Smoothfood technique combines classic methods of preparation with applications of molecular gastronomy.
This preparation technique achieves exceptionally high quality in terms of the ingredients, the consistency and the concentration of the flavorings and flavors, which in particular significantly improves the nutrition of people with a swallowing disorder.

What can you tell us about Austrian Bakery? What is your relation with them?

 Austrian Bakery produces various convenience products for the Smoothfood AG: Smoothfood - bread, Smoothfood - bread with jam, spicy snacks for very old people with dysphagia following recipes from my kitchen.
The cooperation with the Austrian Bakery is very inspiring, creative and committed.

Your team targets nowadays the German market. Can you share some insights about that? What about UAE market?

 Currently we produce only for the European area Smootfhood and Smoothfood Bread. Right at this moment I am involved in various projects in nursing homes in Switzerland. This task gives me a lot of pleasure and satisfaction.
But I can well imagine extending my help and knowledge to UAE market and that’s the reason why, together with SHURA TRADING, we study the demographic development in this area and we are in process of developing a program for this country. There are still some specs to clarify, yet this team is committed to bring a plus to the life quality for the old Emirati and all the old folks living here.
This commitment overcross any borders when is about helping people.
My carrier stands as proof of this statement: I learned first farming, and then I followed the cooking education, then the home director training. Wishing to contribute more to the benefit of the society, I took my degree in gerontology and ethics in health care