5 minutes | Friday, 25 October 2024
There’s a lot we can do with pork – from ham to bacon to chops - but a young woman from a relatively unknown area of India wants to expand our knowledge of what can be done with a pig.
Mutunulu Keyho is a student at the Culinary Arts Academy Switzerland at Le Bouveret in Canton Valais on the shores of Lake Geneva.
She comes from Nagaland in North East India, bordering Myanmar – and they eat a lot of pork.
She’s already won local competitions for her skills – but now she has the prestigious Anton Mossimann Award ,sponsored by Robbe & Berking, for Most Promising Student in Culinary Heritage for her work on the sustainability of pork.
Mark Butcher spoke to Mutunulu and aksed her, why pork?