Abel Vinzens is in his third year of training to become a chef EFZ and will complete his training in summer 2023. He loves creating new dishes and working creatively. He currently cooks for guests at the Mulania restaurant, using fine herbs, spices, and a great deal of finesse.
profile
Age: 18 years old
Place of residence: Luven and Laax
Hobbies: Snowboarding , skating, and music
Abel Vinzens has tied his hair back in a bun, is wearing a black apron with his name on the front, and is washing his hands. His shift is about to begin. Shortly afterwards, he is already frying onions – the aroma suggests that something really delicious is about to be created in this kitchen. The 18-year-old is currently completing his apprenticeship as a chef at the Mulania restaurant, which has 16 Gault Millau points. He is in his final year of training and is preparing for his final apprenticeship exam this morning. "I have to create a menu based on a given basket of ingredients," he says – and cuts, fillets, roasts, and cooks – all at the same time.
He began his apprenticeship at the Camino restaurant in the signinahotel, then moved to Das Elephant on Crap Masegn. He will remain at the Mulania restaurant until the summer. "My father is a chef. I wanted to do something in the field of gastronomy and saw myself working in the kitchen," he explains. What he likes about his job is that he can be very creative, try out new menus, and later work anywhere in the world. "When you have a good team and are in action, it's just really fun," says the apprentice.
Something that Abel can now prepare with his eyes closed and which gives him great pleasure is small cream slices. These are served as coffee pastries at the Mulania restaurant. However, traditional and regional dishes are also among his favorite creations. He loves making Bündner Capuns. His secret tip: "For good Capuns, it's all about the spices and herbs – that's what makes the difference."
Abel Vinzens's working day usually begins at 2 p.m. and lasts until around 11 p.m. As a chef, he often works at weekends. But that doesn't bother him. "Of course, I'd like to do things with friends or family on the weekends, but I can still see my friends after work," says Abel. And yet he admits that being a chef also has its challenges. It can be very exhausting and stressful at times. "I had to get used to it, especially at the beginning of my apprenticeship," he says.
In June, Abel will complete his three-year apprenticeship—a milestone in the life of a young person. "I'm looking forward to graduating, it will take a lot of pressure off," he says. He already has plans for the future. "I'd like to travel and maybe open my own restaurant one day. Maybe I can take over my father's restaurant," he says.
5 questions, 5 answers
1. Blender or knife? – Knife
2. Salt or pepper? – Salt
3. Steamer or Thermomix? – Thermomix
4. Capuns or Maluns? – Capuns
5. Piz Fess or Lake Cauma? – Piz Fess
Did you know?
The Weisse Arena Group trains apprentices in 10 exciting areas of the business. Find out more about our training opportunities and become part of a unique team at the largest employer in the Flims Laax Falera region.
