Tofu, Tempeh and Seitan

Tofu, Tempeh and Seitan: Here in the West, people are still reluctant to embrace these valuable protein suppliers, saying that their products »taste like rubber.«
However, if prepared properly, these soy and grain products can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus.
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The author is a trained chef who has worked in many different gourmet restaurants, including a position as the Chef de Cuisine in the »Schultheissenstube« of the Hotel Schweizerhof in Bern (17 GM points). He has acquired much of his expertise in various restaurants in Paris, Tokyo and Moscow. He has worked as a teacher and technical instructor at the Hotel & Gastro Formation Bern, where his job involved training chefs and restaurant managers. As a member of the Swiss culinary art team, of the »Cercle des Chefs de Cuisine Berne«, he has received countless awards, including a gold medal at the Culinary Olympics in Erfurt, Germany. In 2013, his restaurant in Spiez Castle was presented with the »Thunersee Stern« award as restaurant of the year.