From the small Swiss village of Fürstenau, Andreas Caminada works in hospitality at his three-star restaurant Schloss Schauenstein, where he creates a cuisine "that cares about the environment and seeks a good balance with our surroundings". The cuisine at Schloss Schauenstein is based not only on the region's producers, but also on "our own kitchen garden, where we grow more than 700 types of vegetables, herbs and fruit", explains the chef.

These are mostly humble products because, as Caminada says, "we can achieve luxury with simple ingredients. We don't need caviar or truffles. In fact, the most interesting thing is to start with normal products and take them to a higher level", a way of working that also "honours our farmers and encourages creativity", according to the Swiss chef.

"Our laboratory is our vegetable garden," says Andreas Caminada, who illustrated with four dishes how he and his team work with the flavour of the products to enhance it and make it the protagonist of their dishes. This is the work that Caminada has been doing for 20 years and it has enabled him to fulfil his dream of working in the restaurant business and owning his own restaurant.

In this sense, the Swiss did not want to leave the stage of the Madrid Fusión Alimentos de España without encouraging young chefs to follow their dreams. He advised them to "go slowly and only grow when you can". To help these new generations, and also "to give back to the sector all that it has given me", Caminada and his wife have created the Uccelin Foundation, a non-profit organisation that promotes the talent of young chefs and maîtres, and allows them to study for five and a half months in prestigious restaurants around the world on scholarships.