Panorama 2024: The LAS Global Family Magazine

PANORAMA

VOL. 38 NO. 1 / SPRING 2024

FOOD, DRINK & FROM CAMPUS

THE MAGAZINE FOR THE LAS GLOBAL FAMILY

SHARING CULTURE THROUGH FOOD

THE EXPERIENCE OF A LIFETIME

For generations of students, Leysin American School in Switzerland has been a home to exceptional students from around the world.

Our warm community is steeped in tradition, and we provide an outstanding education in a supportive environment on our beautiful campus in the Swiss Alps. We encourage our students to be themselves – creative thinkers who aren’t afraid to take risks and think outside of the box. We provide them with personalized attention and diverse course offerings within our IB, AP, and ELA programs.

LAS graduates are independent, innovative thinkers who thrive at top universities across the globe.

www.las.ch

admissions@las.ch +41 24 493 4888

WELCOME TO PANORAMA 2024!

Welcome to the 2024 edition of Panorama! This year, our magazine embarks on a flavorful journey exploring the universal language of food. As we dive into these pages, we invite you to indulge in the delightful stories and experiences that revolve around the central theme of cultural connectivity through culinary exploration and to reflect on the beauty of cultural exchange through food.

Food has an extraordinary ability to weave together the fabric of diverse cultures, uniting us in shared experiences and cherished traditions. Shared culinary experiences allow us to add layers to our cultural tapestry. Most of us in the LAS Global Family have had the privilege of enjoying a wonderful Swiss fondue or raclette at the Fromagerie restaurant in Leysin. It is a delight to sit around the table with a small group of friends and family where everyone is sharing a fondue at this charming and historical chalet restaurant. Enjoying a meal at the Fromagerie restaurant is about as Swiss as it gets!

In our global community at LAS, the fusion

of

various

cuisines

mirrors

our

interconnectedness. We all connect different types of food with countries, regions, and cultures around the world. We not only enjoy showing our culinary heritage to guests but also within our own circles of friends and family. Food can awaken our emotions and delight our palate. I personally enjoy meals at charming restaurants

DR. MARC-FRÉDÉRIC OTT

Head of School

FOOD HAS AN EXTRAORDINARY ABILITY TO WEAVE TOGETHER THE FABRIC OF DIVERSE CULTURES, UNITING US IN SHARED EXPERIENCES AND CHERISHED TRADITIONS

with members of the LAS Global Family when I travel, as I have in the past twelve months to Toyko, Shanghai, Almaty, Dubai, Paris, Lisbon, and New York. These meals provide a backdrop for meaningful conversations, but they also allow me to learn more about my hosts and their cultures.

Within our LAS community, talents like Emma Pinto P’15, 18 in Mexico City and Anupy Singla SP’18, 19 in Chicago craft culinary masterpieces.

Yet, beyond professional kitchens, it's the shared meals, irrespective of cultural origins, that truly bind us together. These moments of shared joy and appreciation make friends feel like family, fostering deeper connections that transcend borders. Sharing a meal around a table allows us to pause and savor the important things in life.

Personally, I've savored the warmth of fondue and raclette from Chalet Dakota (my home), surrounded by the snow-clad Rhône Valley and the majestic Dents du Midi mountains. These experiences epitomize the intertwining of food, culture, and cherished moments with loved ones.

In this edition of Panorama, delve into the intricate relationship between food and culture. You’ll discover how it acts as a bridge fostering international understanding and promoting the values that unite us in the shared celebration of life's simple pleasures.

Welcome, and enjoy the culinary odyssey that awaits within these pages.

3

Vol. 38 No. 1 Spring 2024 E D ITO R S

Michelle Turner, Katy Maguire Lushman, Ben Walker, Molly Taylor, Emma Dixon

G R A P HIC D E SIGN

Micah Purnell Design Studio

C O NTRIBUTING P H O T O GRAP HE RS

Michelle Turner

Panorama is published annually for alumni, families, and friends of Leysin American School in Switzerland. © 2024, Leysin American School. Readers may send address changes, letters, news items, and email address changes to Leysin American School or email to: advancement@las.ch.

Letter and news, which are welcome, may be edited for length and clarity.

The opinions expressed in articles do not necessarily reflect those of LAS or Panorama.

S U B M I T L E TTE RS AND Q U E STIO NS TO :

Advancement Office Leysin American School Chemin de La Source 3 1854 Leysin, Switzerland Phone: +41 24 493 4888 Web: las.ch Email: advancement@las.ch

L E Y S I N AME R IC AN S C H O O L G OVE R NANC E

Head of School Marc-Frédéric Ott

L A S S C H OO L BO AR D

Stefanie Ott P’18 Chair Pascal Stefani P’18 Vice Chair Marc-Frédéric Ott Jeff Paulson Sarah Kane Wohnlich

L A S F O UND ATIO N BO AR D

Doris Ott President K. Steven Ott Vice President Stefanie Ott P’18 Maurizio Fabbri Philippe Baudraz

WH AT D O O UR A B B RE VIATIO NS ME AN?

Our guide below explains the shorthand you’ll see throughout Panorama.

LAS Leysin American School BEC Belle Époque Campus SIS Summer in Switzerland MMAC Magic Mountain Athletic Center

J A N E SMITH ‘98

4

Jane’s graduation year from LAS was 1998.

J A N E S M I T H S’98, ‘99, ‘00

Jane attended the summer program at LAS in 1998, 1999, and 2000.

J A N E S M I T H P ’14, ‘16

Jane has two children who attended LAS and their graduation years were 2014 and 2016.

CONTENTS

WELCOME TO YOUR 2024 PANORAMA

Vol. 38 / No. 1 Spring 2024 Food

Drinks

From Campus

8

25 BIKES TO BEANS

36 ALUMNI VISITING

PALOMA’S KITCHEN Paloma Gerber ‘05

10 I AM BURGER Rishad Hiridjee ‘11

12

SAVORING THE WORLD Lisa Hair Konishi ‘17

13

DELICIOUS DIALOGUE Mario Frittoli P'22, ’25

SCHOLAR

Christoph Sauser

26 TAKING ROOT The Ehret Family ‘09, ‘11, ‘22

28 SWISS WINE GUIDE

Anastasiia Ruda Dutoy ‘15

38 THANK YOU 40 LAS GLOBAL FAMILY EVENTS

Les Trois Terres Winery

29 HOST AN LAS GLOBAL FAMILY EVENT

14 CRAFTING CULINARY

41

PARTNERING WITH LAS The von Peterffy Family P’27

42 VISITING SCHOLARS

MAGIC IN THE HEART OF

44 ALUMNI UPDATES

SWITZERLAND Dylan Sanden ‘12

16 CROÛTE MAYEN: THE TASTE OF LEYSIN Katy Deupree P’28

18

INDIAN AS APPLE PIE Anupy Singla SP’18, ‘19

20 FROM EMMA’S KITCHEN TO YOURS Emma Pinto P‘15, ‘18

22 48 HOURS IN LAS VEGAS

Jenna and Michael Morton P‘24

32 48 HOURS IN ZURICH Alexander Thoma ‘00

5

WELCOME 6

8. PALOMA GERBER ‘05 10. RISHAD HIRIDJEE ‘11 12. LISA HAIR KONISHI ‘17 13. MARIO FRITTOLI P’22, 25 14. DYLAN SANDEN ‘12 16. KATY DEUPREE P‘28 18. ANUPY SINGLA SP’18, ‘19 20. EMMA PINTO P‘15, ‘18 22. 48 HOURS IN LAS VEGAS WITH THE MORTONS P’24 7

PALOMA’S KITCHEN

Paloma Gerber ‘05

F O O D

F

ounded by Paloma Gerber ‘05, Paloma’s Kitchen in Hong Kong creates bespoke menus in partnership with spiritually-minded creators of events, workshops, and retreats. The intention is to prepare food with loving presence to bring healing and heightened awareness through the act of cooking, eating, and by sitting down in community to share a meal.

Paloma Gerber

“Plant-based, comforting, and soulful, with a melange of Asian and Mediterranean flavors to create fresh and nourishing food.”

8

WE SAT DOWN WITH PALOMA TO FIND OUT MORE ABOUT HER PASSION FOR FOOD AND HER EXPERIENCE AT LAS. What is your connection to food?

Food is inextricably part of who we are; it is not only what we eat but also a way

cooking, taught others how to make

have negative implications in the long

food for themselves, and then started

run. Celebrate the small steps toward a

my catering business (Paloma’s Kitchen)

healthier life and enjoy the process!

serving private and community events.

There is so much evidence that eating a plantbased diet is healthy for our bodies and the environment. What tips can you share for those who want to improve their diet and wellbeing?

Looking back, what are your key memories from LAS? From the moment I visited LAS, it was my home away from home. Not only do I still feel connected to my peers and teachers, but I look back and realize how fortunate we were to have lived in such a majestic Alpine setting. The memory of

to connect with the earth, our bodies,

A plant-based diet can lead you toward

and each other. Ten years ago I started

a more conscious life, but it is not easy

working at an eco-conscious vegetarian

for everyone to give up eating meat

restaurant in Hong Kong and my

overnight. What often works for people

personal journey with food intersected

is to start by eating plant-based food

What's next for you?

with my career. It was there that I realized

at home and eating meat only when

While my life is full at the moment

how nourishing and deeply satisfying

dining out. It is also important to take

running

food could be when it is nutritious and

the time to figure out what works best

company and developing the menu

free from additives and highly processed

for your body and mind. If you want to experiment with plant-based food, I

and creative projects for a local health-

ingredients. At the restaurant we served food like wraps with tasty fillings inside

recommend making steamed, stir-fried,

warm homemade flatbreads fired in our

or roasted vegetables, which are just as

brick oven. My body always felt great

nutritious as raw salads but much more

after eating there.

satisfying.

Can you share a recipe with us?

I began to understand how food is

As humans, we often want to see the

Simple stir-fried greens are a go-to side

linked to the environmental crisis and

results of our improved habits right away.

dish for me—it’s an easy way for our

realized that the best way to make a

But the reality is that lasting change

bodies to get the important nutrients

positive impact is to first look inward. I

takes time, and sometimes moving too

that greens provide. It’s nothing fancy,

ended up studying holistic health and

fast (even in the right direction) can

just grab whatever is in season!

morning hikes (that felt like punishment at the time) now feels like a blessing.

my

plant-based

catering

inspired café, I plan to begin offering group cooking workshops soon!

Simple stir-fried greens •

Heat a few teaspoons of extra virgin olive oil over medium heat and add minced garlic, letting it simmer until just fragrant.

•

Add several handfuls of greens starting with chunkier vegetables (like broccoli, asparagus, green peas, which take longer to cook) and later add leafy vegetables (like kale, chard, or spinach, which cook more quickly).

•

Add salt, stir, and cover to steam just until they are bright green.

•

Serve with a squeeze of lemon juice and experiment with other toppings (like toasted sesame oil or butter).

•

Finish with lemon zest, chili flakes, or fresh herbs.

9

I AM BURGER

10

Rishad Hiridjee ‘11

Rishad Hiridjee

T

hroughout his life, Rishad Hiridjee ‘11

Although introverted by nature, Rishad’s brother

harbored a passion for cooking. During

suggested he sell his creation to his neighbors.

his childhood in France, Madagascar,

Initially apprehensive, he eventually decided to give

the United Arab Emirates, and even

it a shot and posted on a community Facebook

while a student at LAS, Rishad tirelessly

group, offering the burgers for free. The response

experimented in the kitchen, crafting

was overwhelmingly positive and the concept rapidly

new recipes in constant pursuit of a

outgrew his home kitchen leading Rishad to open

eureka moment.

iamBurger in Media City Dubai; his early tasters are now loyal customers.

When the COVID-19 pandemic limited everyone’s ability to eat out, Rishad grew weary of constantly

“Dubai boasts a plethora of burger joints, but very

ordering takeout and returned to his culinary

few infuse that personal touch. My goal is to create

mad scientist exploits, searching for the perfect

an environment where customers feel at ease when

combination of flavor and texture to rival his local

they step into my restaurant. I want them to sense

Dubai burger joint. His initial attempt…could have

the warmth of being among friends, reminiscent of

been better: the meat was dry and needed proper

our early days when people picked up their orders

seasoning and the jarred pickles tasted stale. But

from my home. This personal connection is what

this initial setback served as the catalyst for his

truly distinguishes iamBurger from other burger

experimentation with various combinations of beef

establishments.”

FOOD

“I want customers to feel the warmth of being among friends, reminiscent of our early days when people picked up their orders from my home.”

cuts, toppings, sauces, buns, and cheese which led to his discovery of the perfect burger.

After his time at LAS and a degree in hospitality from Glion Institute of Higher Education, it took Rishad eight years (and a pandemic!) to muster the courage to embark on the journey of starting his own business. But the results taste pretty great!

11

F OO D

I

was initially drawn to food by the

that nature is losing on every scorecard.

goal of climbing big-scale mountains.

theatrics of it all: the symphonic

Admittedly, I probably offset all of my

So, if you ask me what wine to pair with

clatter of silverware, the flow of

good intentions with the plethora of

your Hot Cheetos, I can give you an

conversation, akin to a post-ski

flights I take, but my pursuit for food

answer (try a Riesling). But food is so, so

day in the dining hall of Belle

brought me to one of my deepest

Époque. That still rings true for

core values: I have a profound

me today. Yet I have come to

respect for what we can learn

Lisa Hair Konishi is a profes-

know that food is so much more.

from nature and I continu-

sional in the food industry.

To say I am a cook would be myopic (but

ously search for ways to ap-

She is from Hawaii and

put dashi soy sauce on your popcorn

ply it in my day to day. This

Japan, and has lived

and kimchi on your raclette and thank

has led me to co-creating

in places such as New

me later). Throughout my short career in

Portals, where I intro-

York, London, Shanghai,

food, I have come to see it as the nexus

duce travelers to

Lisbon, Paris, and

of all of my passions and hobbies—from

new ecosystems,

Honolulu. She is a

climbing to surfing to traveling.

and has led

graduate from the

to my new-

LAS class of 2017,

I experienced many firsts while spending

found

my most formative years at LAS. I learned

passion

the importance of community at a young

and

much more.

holds a Masters degree in Gastronomy,

age—I would not have been able to

and is currently

make it through my first few years at LAS

pursuing an

without the support of my closest friends.

MBA at NYU

Some of my most important relationships

Stern. She is

to this day were cultivated at LAS

the co-found-

with people whom I still see

er of Portals,

often in my life in New York.

where

But, although it wasn’t clear

she

to me at the time, the most

curates

important lesson I learned was

tran-

one of the natural world. In Leysin, I

scenden-

experienced pristine, untouched nature

tal travel

as a given. Breathing in cold, unpolluted

experiences for

air in the mornings, being able to ski in

the conscious traveler.

fresh snow in the afternoons—I took

She cooks for dinner parties,

these things for granted.

practices ceremonial tea, and is a wannabe adventurer in her

However, through my travels to find the best restaurants and dishes, I find

SAVORING THE WORLD Lisa Hair Konishi '17 12

free time.

DELICIOUS DIALOGUE

Mario Frittoli P'22, '25 Embracing Cultural Understanding Through Food

his creations. His journey eventually took him to Japan, where

mastering flavors and techniques; it's a

he merged Italian flavors with the subtleties of Japanese

narrative woven with passion, culture, and

taste. When he creates food, he constructs a bridge between

shared experiences.

cultures. Every dish not only tells a story and shares a piece of Mario's own narrative but is also tailored to the person at the

Born into a world where food wasn't merely

FOOD

M

ario Frittoli's culinary journey isn't just about

table and reflects who they are as well.

sustenance but an expression of love and culture, Mario reminisces about his culinary

But beyond the plates and flavors, Mario emphasizes the

roots. "Food is an art form," he shares, emphasizing the ever-

importance of shared meals in fostering understanding. He

changing canvas that is his kitchen. Each day allows him to

and his wife Kaoru welcome friends and colleagues from

draw on seasonal produce and local flavors, presenting a new

around the world into their homes in Japan and Italy, and they

opportunity to create, adapt, and bring joy through food while

love sharing a meal with their guests. Mario and Kaoru believe

celebrating local flavors.

that conversations flow freely around a table, and the meal becomes a catalyst for authentic connections. In a world where

His upbringing, deeply influenced by his Italian heritage,

technology often replaces human connection, their belief in

instilled in him the significance of cooking and sharing a meal.

the slow, deliberate act of sharing meals resonates deeply.

"Cooking is not just making food," he reflects. "It's a passion for creating something incredible, the joy of seeing people

For Mario, food is about connection—relationships, traditions,

savor a dish, and the connection we forge when we share a

and the passion behind every dish. His love for food allows him

meal with someone else."

to curate experiences, not just meals, ensuring each moment at the table is a celebration. And Mario and Kaoru continue

Mario's culinary expertise and international reputation allowed

to spread the message that, indeed, the table is where

him to travel the world, sharing his passion for food with others.

understanding begins and relationships flourish.

Believing that food transcends borders, he adapts and evolves

13

Dylan Sanden ‘12

F OO D

C

hefs find inspiration in many places, from their childhood memories to the terroir of the region where they live. Chef Dylan Sanden ‘12 has not only mastered the art of cooking but recently brought a unique twist to the culinary scene during his pop-up restaurant residency in Bern, Switzerland.

For many chefs, the family dinner table is the first stage in their culinary journey. For the Sandens, food is a family affair: Dylan’s father owned two restaurants in Leysin (l’Horizon and Les Fers), and his brother Enzo opened local favorite The Station Rock Café in 2022. Dylan fondly recalls how his father's cooking brought people together for conversation and bonding, both at the restaurants and at home, forming the foundation of his own interest in food.

CRAFTING CULINARY MAGIC IN THE HEART OF SWITZERLAND 14

Having grown up in Leysin, Dylan feels a strong connection to the Alpine terroir (meaning ‘the taste of a place’). At the heart of his cooking, Dylan captures the unique combination of local produce and the region's culture by sourcing ingredients locally and respecting nature’s seasons, enhancing the Alpine flavors. His use of Leysin-grown food for his restaurant concept takes the idea of what is considered traditional Swiss food and merges it with this specific terroir, reflecting hyper-local flavors.

While developing his dishes, Dylan faithfully researches culinary literature and aims to push the boundaries of creative flavor combinations. Harnessing his understanding of what chefs before him have created and applying it to the specific ingredients available in this region of Switzerland is what sets Dylan’s cooking apart and provides diners with a truly unique taste experience.

For his pop-up restaurant residency in Bern last summer, Dylan served a seven-course tasting menu that formed a bridge between tradition and innovation. The flavors transported the diner to the forests of Leysin, highlighted early in the meal with an iced tea made with pine syrup harvested from young tree branches just steps from the LAS campus. Another showcase dish was pumpkin cooked in mountain beeswax with quince and wild roses.

Six of the seven courses of the meal were vegetarian, reflecting Dylan’s ethos of using animal products consciously, driven by

Follow Dylan at @le__welsch or lewelsch.com

Alpine Iced Tea

both environmental concerns and his interest in the oftenoverlooked potential of crafting bold flavors from vegetables.

•

Boil 7 dl (3 c) of water

•

Infuse boiling water with your choice of tea bags (like verbena, hibiscus, or peppermint)

•

Steep until the color is pure, but not so long that it becomes bitter

•

Remove the tea bags and fill container with ice

•

Add 1 dl (1/3 c, or to taste) of your choice of syrup (like elderflower or pine)

•

Add a splash of vinegar to round out the flavor (like pine or apple cider)

The meat that he does incorporate into his cooking comes from animals who graze on land that cannot be used for growing produce, like the mountainsides and high-gradient pastures of Leysin. The depth and dimension of flavors that Dylan achieves are a testament to the deliciousness of eating locally and sustainably.

Dylan’s time as a student at LAS played a significant role in his culinary journey, providing him with a solid foundation and fostering friendships that he continues to hold close. The experiential learning opportunities and his immersion in nature allowed him to understand the importance of terroir and how local and sustainable produce can be used in innovative ways.

He emerged from the cocoon of his LAS experience into the

Enjoy!

wider world with a strong sense of where he came from and the ability to think creatively.

An advocate for sustainable local cuisine, Dylan is making waves in the Swiss food scene with his unique take on traditional technique and unexpected flavor combinations. His pop-up Forest Menu showcased his dedication to the terroir of Leysin and the surrounding Alpine environment, creating a nostalgic and delicious experience for anyone who has had the pleasure of immersing their senses in this beautiful place.

Dylan Sanden

15

CROÛTE MAYEN: THE TASTE OF LEYSIN Katy Deupree P‘28

Theory of Knowledge and Visual Arts Teacher

L

AS alumni from 1974 to 2016 almost certainly remember the epicurean delight best enjoyed while taking a break from skiing the powdery slopes above Leysin: Croûte Mayen.

Croûte, a traditional Swiss dish made from mountain staples, is found in restaurants throughout the Alps, each with its own variation. So what makes Croûte Mayen so special?

16

But Croûte Mayen was always about more than the food—the warmth that Marylene and Didier brought to this recipe, to Leysin, to our family and everyone who visited Refuge de Mayen over the years was a huge part of the experience. The recipe has a long

family history, created in Savièse in neighboring canton Valais by Grandmother Marie and passed down to the next generation who brought it to Leysin in 1974, where it was prepared by yet a third generation until 2016. And it was there, nestled between the Tour d’Aï and the Tour de Mayen, overlooking a beautiful glacial lake, that so many skiers and hikers enjoyed this delectable dish in an absolutely stunning location.

F O O D

Food plays a vital role in expressing culture and identity, and taste is deeply intertwined with our memory and sense of a place. Croûte is a rather simple food: bread soaked in white wine, covered with cheese, baked in the oven, and served with pickles. Croûte Mayen, however, is exceptional to those of us who have enjoyed it, perhaps because of its incredible creaminess or the liberal dash of sweet and peppery paprika, but also for the way the memory transports us to a very specific time and place. Even writing these words brings me back to the woodsy coziness of the Refuge de Mayen: the smell of cheese and the comfort of sinking my teeth into a favorite Leysin dish.

You might remember enjoying Croûte Mayen while basking in the sunshine, looking up at the two towers above. Or perhaps you sought shelter in the tiny rustic cottage during a winter storm, piled in and perched on wooden benches while the steaming ski mittens of your LAS friends warmed by the wood-burning stove.

Even though guardianship of the Refuge de Mayen has been passed to another family, the iconic dish remains significant to Leysin food culture. The nostalgia for Croûte Mayen runs so deep that Marylene and Didier continue to serve it by reservation at their home as a table d’hôte. Even some of our current LAS students have delighted in the food and the warmth of the family as this inimitable dish lives on. Bon appétit!

17

Anupy Singla SP’18, ‘19 Member of the LAS International Council

M

y babaji, my grandfather on my dad’s side,

my grandfather was one of the last things I wanted to do on

was from a village in Punjab, India. He would

a Saturday afternoon. But that one lesson ignited my passion

visit us in Pennsylvania for weeks at a time

for cooking Indian food the way he loved it in his village—hot,

and taught me how to cook.

spicy, and vibrant.

We began with his favorite dish, eggplant

He was known as the foodie in our family. And it’s because of

and potatoes. Cut the eggplant into chunks.

this one lesson that I do what I do today. It’s this lesson and all of

Don’t get rid of the woody end—you want to

the stories about food and sourcing ingredients in our home in

cook that, too, because the sweet flesh inside is delicious once

the US that connected us all of those years to our roots in India.

cooked. He explained it in his Punjabi while I took it all in and

Sitting with my grandfather that day, breaking off pieces of roti

worked with him at our butcher block counter which served as

and using it as a spoon to scoop up morsels of the eggplant

a cutting station. He added just a hint of turmeric powder and

and potatoes, popping it into my mouth and chasing it with

then the cumin seeds, garam masala, onions, and ginger.

a piece of lemony crunchy onion helped me understand my grandfather way better than anything else we ever did together.

As a young girl with things to do on the weekend, cooking with

18

No matter that he was from a small rural village and I was living

FO O D

INDIAN AS APPLE PIE

Image Courtesy of Agate Publishing

outside of Philadelphia thousands of miles away. Food connected us.

It’s this pride of culture through food that I wanted to share with my own girls. In 2009 I started working on a living breathing passion project to learn to cook every Indian recipe I grew up with, share it with my young girls, and see if I could convince them

“What matters is getting our food right, as I continue to learn from my own students in class, like the one I taught for the summer program in Leysin.”

to prefer Indian food. I logged these experiments on my website Indian As Apple Pie and started to gather other family recipes and

It smells like my house! The little camper with dark unruly hair

cooking techniques. That led to my first book The Indian Slow

was making jeera chawal with me in the LAS test kitchen. He was

Cooker which led to three other books including my latest, Instant

proudly chatting to the other campers about the cumin seeds

Pot Indian, and a line of Indian spices and sauces. My goal is to

we were tempering in oil to spice the basmati rice. Another

always preserve recipes and log taste profiles so that anyone can

camper (who was Swiss and had never eaten Indian food

replicate them and pass them along. Those from outside of the

before) was standing peering into the pot with full concentration

Indian community love it because now they can successfully make

focused on not burning the spices. We moved on to making dal

in d i a n f or e ver y on e

their favorite dishes at home.

from lentils and a potato and cauliflower stir fry.

But those in my community love it more because now

I realized sitting down to eat the meal we cooked with that group

they can pass on their food

of students from all over the world, from Europe to Asia to America,

traditions to their kids even

that I was witnessing the power of food. There is something about

living outside of India. I always

nourishing ingredients and the comfort of eating together that

laugh that no one should have

breaks uncomfortable barriers and has the power to bring people

to give up their day job like I

together. We can all understand good food.

did to cook for their family.

12

Anupy Singla

Follow Anupy at @indianasapplepie or indianasapplepie.com

19

F OO D

FROM EMMA’S KITCHEN TO YOURS

Emma Pinto P‘15, ‘18 Member of the LAS International Council

E

mma Pinto P‘15, ‘18 is an LAS alumni parent, chef, and food influencer from Mexico City who creates and shares recipes to help others cook their own food…and enjoy it! Follow along as Emma

LENTILS

teaches us to make cauliflower and lentil ceviche.

A symbol of a healthy balanced diet, regular consumption of lentils brings numerous benefits like lower blood glucose

We all want to live healthily and take care of our

levels, improved concentration, and increased energy to

bodies through good nutrition and exercise, but we also

the brain (due to their slow-absorbing carbohydrates). Ideal

want our food to be satisfying, taste delicious, and be easy

for vegan diets and athletes, lentils are gluten-free and

to prepare. This Cauliflower and Lentil Ceviche is super

support gastrointestinal health. Due to their high folate

nutritious but doesn’t compromise on taste.

content, they are also excellent for pregnant women. Tip:

Let’s learn a bit about the ingredients we are going to use in this recipe:

CAULIFLOWER Of the different varieties that are available, purple cauliflower is the healthiest because it is rich in antioxidants as well as vitamins A, B, and K, magnesium, potassium, and phosphorus, helping to prevent heart disease, cancer, and

Lentils are delicious when eaten either hot or cold and when combined with quinoa, they form a complete amino acid that is equivalent to protein!

BONUS TIP Almost finished with your mustard? Don't wash the container but instead make a delicious vinaigrette with the remaining mustard right in the jar using a little maple syrup

stroke. It also lowers blood pressure and reduces cholesterol

and a few other pantry ingredients. It will taste great over

thanks to sulforaphane, which keeps arteries clean.

these vegetables!

High in fiber, low in calories, gluten-free, and with a low carbohydrate content, cauliflower induces satiety making it an ideal ingredient for your diet. Tip: Eat cauliflower raw for easy digestion.

20

Follow Emma at @chefemmapinto

Cauliflower

Emma P into

and lentil ceviche Yield: 4 servings I N GR E D I E N T S C E VI C H E 1 head of cauliflower, washed and finely chopped 1 cup lentils, cooked in water with garlic, onion, and bay leaf 1 cup tomatoes, diced ½ cup red onion, chopped and soaked ½ cup cilantro, washed and finely chopped Optional: 1 cup feta or other crumbly salty cheese, cubed VI N AI GR E T T E ½ cup extra virgin olive oil ¼ cup lemon juice 2 tbsp Dijon mustard 1 tbsp maple syrup 1 tbsp vinegar (raspberry, maple, champagne, or apple) Zest of 1 lemon Salt and pepper to taste F O R S E R VI N G Toasted bread or tostadas (corn tortilla cooked until crisp) Mashed avocado Chipotle mayonnaise I N S T R UC T I O NS For the ceviche: mix all the ingredients, taste, and adjust seasoning if necessary.

For the vinaigrette: mix all the ingredients in a jar, taste, and adjust seasoning if necessary.

Serve over toasted bread or tostadas covered with mashed avocado and garnished with chipotle mayonnaise.

21

48 HOURS IN LAS VEGAS Michael and Jenna Morton P’24

M

22

ichael

and

Jenna

Morton founded Morton Group

in

2010

with

with us!

DAY ONE

the original inhabitants to this place.

It boasts award-winning water-smart xeriscape botanical gardens, trails,

the belief that dining

There is so much to do in the original

and water conservation exhibits that

out is a multi-sensory

“city that never sleeps,” so drop

may prevent WWIII.

journey, an escape from

your bags and get moving! Get to

reality through mood,

know the little-known (and curious!)

Take a power nap before dinner

food, music, and whatever potion

relationship between Sin City and the

at La Cave at Wynn before seeing

pleases. Morton Group began with

development of the atomic bomb by

the opening of La Cave Wine and

visiting the Atomic Testing Museum,

whomever is playing at the Sphere

Food Hideaway at Wynn Las Vegas

a tiny but wonderful place to learn

up next but the facility itself is mind-

in December 2010 and has since

about above-ground nuclear testing

blowing). End the night with a cocktail

opened many more establishments—

as a sporting event, complete with

at Delilah if you can get in.

La Comida in the funky Downtown

the pageantry of Miss Atomic Bomb—

Fremont East District, CRUSH at

no-kidding! Eat lunch at Public Us or

MGM Grand, and MB Steak in the

Esther’s Kitchen downtown where

Get outdoors! The best view of the

Hard Rock Hotel (now transitioning

you can take in a little of old-school

Las Vegas Strip is from the top of

into Las Vegas' Virgin Casino Resort),

and artsy-fartsy Las Vegas. Head to

Turtle Head Peak in Red Rock Canyon

honoring the legacy Michael’s father

the Neon Museum to see the mid-

National Conservation Area, which

created at Morton's Steakhouse of

century modern La Concha building

is only twenty minutes from the Strip.

Chicago. Their daughter, Petra, is

and walk through the Neon Boneyard,

The peak is quite a trek, though there

graduating with the LAS Class of 2024.

a maze of iconic Las Vegas neon

is a hike for all levels. Red Rock is also

They recently shared some of their

signs from the past, or to the Springs

a premier destination for bouldering

favorite

Preserve to see the spring that drew

and technical climbing (you can even

Vegas

recommendations

(Phish and Dead and Company are

DAY TWO

hire a guide) or just for a gorgeous

for the brave—XS, TAO, Marquee—

wonderful

scenic drive. If hiking is not your gig,

each boasting a better-known DJ than

access to everything in Las Vegas.

head to the opposite side of the

the last, so you can dance all night if

Cosmopolitan has a lot of energy.

valley to experience the 20th century

you wish.

The Four Seasons has the luxury

engineering marvel of Hoover Dam, and Lake Mead behind it.

RESTAURANTS

of seven resident Cirque du Soleil

Milo’s is decadent and a great option

decadent meals, and more of the

walk to see the Bellagio fountain and

supremely

garden. Or go to your hotel pool day

watching that has already made you

club, but don’t expect that to be a

catch yourself staring numerous times.

relaxing break as the DJs will have you

Las Vegas offers all of the weird and

grooving.

wonderful.

A trip to Las Vegas is incomplete a

steakhouse.

Try either One Steakhouse or SW for

melt-in-your-mouth

easy

will likely miss the chance to see one

Milo’s in the Venetian followed by a

at

has

Forty-eight hours is not enough as you

shows, many more mouthwateringly

dinner

and

without the casino.

Head back to the Strip for lunch at

without

rooms

filet

and

pampering service. Then laugh to tears at the perfectly, wholly inappropriate vaudeville circus Absinthe. There is plenty of world class nightlife to follow

entertaining

people-

BONUS RECOMMENDATIONS HOTELS Wynn Resorts is one of the best in

for lunch or dinner—fresh seafood, perfect preparation, and stellar service.

Great for dinner too.

Another off strip foodie favorite is Ramen Sora in Chinatown.

And of course we also recommend CRUSH and Greek Sneek at MGM Grand.

GAMING There is something for everyone, from slots to bingo to poker to very complicated forms of blackjack. Please

the world.

do give it a try—that is what keeps our

Virgin

community afloat.

Hotels off the Strip has

23

Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks Drinks

25 BIKES TO BEANS 26 EHRET FAMILY WINERY ‘09,‘11,‘22, 28 SWISS WINE GUIDE 30 HOST AN LAS GLOBAL FAMILY EVENT 32 48 HOURS IN ZURICH WITH ALEXANDER THOMA ‘00 24

Bikes to Beans

Local Leysin Coffee Culture

Christoph Sauser

D R IN K S

THE PERFECT CUP OF COFFEE INGREDIENTS/SUPPLIES •

18g of coffee, light or medium roasted

•

300g of water

•

French press

INSTRUCTIONS

C

•

Coarsely grind the coffee and add it to the French press

•

Heat the water to 92°c (never boiling) and pour it over the coffee

•

Without stirring, let sit for 4 minutes

•

Press the coffee grounds that are sitting on top of the water down with a spoon

•

If you have time, wait for 8 minutes (this allows the small sediments and particles to migrate to the bottom, providing a smooth mouthfeel, but is not necessary)

Horizonte Coffee Roasters in Leysin

•

Plunge the French press slowly

followed a winding mountain trail rather

•

Enjoy your perfect cup of coffee!

hristoph Sauser’s journey to founding

than a predictable tarred road. As one of the world’s most decorated mountain bikers, Sauser’s 20-year professional career included highlights such as an

Olympic bronze medal, two World Cup series titles, four world championships and five Cape Epic triumphs.

But, for Sauser, riding was always about more than just racing. A cycling lifestyle meant not only speed and endurance but also the allure of adventure, fresh routes and destinations to discover, and new people to meet. Sauser’s path from professional cyclist to coffee

students have the opportunity to learn from Christoph about the challenges of starting a business, the intricacies of running a company (from supply chain to marketing to accounting), and the considerations for sustainability practices.

Our students love putting their classroom theory

professional has been driven by the same curiosity

into real-world application as they learn how to pull

and commitment to perfection. Drinking coffee is just

the perfect espresso shot, create latte art, and serve

one (incredibly pleasurable) part of a much bigger and

coffee from the Horizonte Coffee van to our LAS

richer culture of coffee. Horizonte Coffee Roasters is

community each autumn! We are so lucky to partner

about experiencing and tasting it all.

with Christoph and Horizonte Coffee to give students an exceptional experiential educational opportunity.

Horizonte Coffee Roasters is one of our LAS Partners in Sustainability and each year our Entrepreneurship

Follow Horizonte Coffee Roasters at @horizontecoffee or horizontecoffee.com and be sure to enjoy a coffee at the Horizonte Café the next time you visit Leysin!

Christoph Sauser

25

Taking Root

LAS Family nurtures vineyard dreams

DR I N K S

Family is important to the Ehrets—all three children are members of the LAS Global Family (Alex ‘09, Christian ‘11, and Isabella ‘22) and they all work together (along with their parents) to run their family’s winery and vineyard in California. We had the chance to find out more from Christian about the family business and how the siblings’ experience at LAS helped shape their future in the wine business.

HOW DID YOUR FAMILY GET INTO THE WINE INDUSTRY IN CALIFORNIA? The entrepreneurial spirit goes back to my grandfather, Werner, who was a Kriegskind, the child of a German soldier who was killed in WWI before he was born. Werner grew up earning money for himself and his mother and despite not being formally educated past the 9th grade, he always had an eye for business opportunities. After a trip to New York, he brought back 26

to Germany the idea of gumball

and toy vending machines, which eventually earned him enough money to move to North America and start buying property. In 1976, Werner bought a 2000 acre ranch in Knights Valley, Sonoma County, California. After about a decade of cattle ranching that was on the decline, my father, Pierre, took over and began to convert the property to vineyards. Now called Bavarian Lion Vineyards, we sell 99% of our grapes to commercial wineries, but keep the best 1% of the harvested fruit and produce our own wine under the Ehret Family

Winery label. Today, we operate the vineyard and winery as a family— my parents Pierre and Susan, my brother Alex, me, and our sister Isabella (all LAS graduates, from 2009, 2011, and 2022!), alongside our brilliant winemaker Erin Green and vineyard manager Alex Vyborny. We live on this incredible property and want people to feel a connection between the land and our story. It’s really cool to make a business out of something that brings people joy.

IS THERE A PARALLEL BETWEEN CALIFORNIAN AND SWISS WINE PRODUCTION? Switzerland and California are very different in terms of the composition of the soil, weather, and geography. The steep terraces of the Swiss vineyards are so impressive—managing vineyards is tough work and doing it on that type of terrain is truly amazing! But one varietal that the regions have in common is Merlot—this is one of my favorite wines under the Ehret brand. I find the grape to be very approachable with a good balance of smoothness and structure. It is not too tannic, so it goes with almost any meal.

HAVE YOU VENTURED INTO ANY OTHER FOOD OR BEVERAGE PRODUCTS? We have a few agricultural projects in the works and planned for the future. Last year we did our first olive oil harvest and I have recently been passionate about truffle farming. Truffles are very difficult

to grow successfully in the US, but we have planted about 200 trees already with another nearly 2000 planned for the coming years.

Currently there is not a single commercial truffle orchard in the US and we are hoping to be one of the first.

HOW DID YOUR EXPERIENCE AT LAS LEAD YOU TO YOUR CURRENT CAREER? During my four years LAS I found it

daunting to think about the future.

I will never forget when I took a career test in the Savoy library—I was so excited to finally get an idea about potential paths for post-LAS life. I anxiously awaited the results (secretly hoping that it would show my aptitude for becoming an actor or a musician, despite never having tried those things!). My results: farming. I was distraught, taken aback, disappointed. But in the end, the results were completely accurate! LAS allowed me to find a deep passion for nature. It was in Leysin that I experienced

moments of intense awe—it was hard to believe that the view of the mountains was real. I also learned to become independent. When I arrived I was a terrible student and the school shaped me to take pride in my studies, my environment, and ultimately in myself—I was in a community where I was safe to be myself and not be afraid of failure and I hold that dearly.

Most importantly, LAS allowed me

to connect with people from all over the world on a deep level. We found universalities within each other that rang true and this sense of connection has impacted my success in the hospitality industry today.

HOW CAN CULTURAL UNDERSTANDING BE FOSTERED THROUGH THE SHARING OF FOOD? Without a doubt, the exposure I had to food from different cultures while at LAS had a huge impact on developing my palate, whether it was cultural trips to Athens or Lugano, or simply sharing meals with friends from around the world. As an American who grew up in Europe, I have always admired the greater attention to quality, agricultural standards, and the passion for food that exists—eating meals with others is celebrated and cherished in Europe, while in the US the focus is often on convenience and efficiency in service to an obsession with productivity. Making food that is delicious and good for you takes care and patience—there is a sense of humanity that is deeply connected with quality food and I feel that we are losing an important part of what it means to be human. I hope to challenge this orthodoxy of convenience and productivity with my work and ultimately contribute to bringing people together around a table.

Learn more at ehretwinery.com 27

Swiss Wine Guide Les Trois Terres Winery Les Trois Terres winery (located in the La Côte wine region above Lake Geneva) is one of the LAS Partners in Sustainability and each year students from our science classes get to learn about the biology behind the grape harvest…at the vineyard! Bringing their classroom knowledge out into the local environment allows students to see science in action, but they also learn first-hand from the

Chasselas

vignerons about running a successful

Altesse An ancient white grape variety native to

business in the wine and hospitality

A white grape variety emblematic

the Alps, mainly grown in neighboring

industry. We are proud to partner

of French-speaking Switzerland,

France (Savoie), where it is also called

with Les Trois Terres for this exciting

Chasselas is widely grown in this

“Roussette de Savoie.” An original

region. It produces light and fine

variety is grown only by a few Swiss

wines that reveal the subtleties of the

winegrowers. A great gastronomic wine

terroir in which it was born.

with long aging potential.

Light color with pale yellow highlights.

Yellow color with golden hues.

other parts of the world? There are

Discreet nose with floral and fruity

Complex nose with notes of white-

over 250 grape varietals grown in

notes, a sensation of minerality (flint).

fleshed fruit, nuts, and dried mountain

educational experience and we also happen to love their wine!

Did you know that over 98% of Swiss-produced wine is consumed within the country, making it notoriously difficult to find in

herbs with a hint of iodine.

Switzerland and many are unfamiliar even to connoisseurs of wine from other areas. The winemakers at Les Trois Terres have put together this

Fine, slightly sparkling palate, delicate and elegant through to the

Powerful, full-bodied on the palate,

finish.

balanced by a fine, sustained acidity

Swiss Wine Guide so you can show off

that gives it freshness and verticality.

your niche wine knowledge the next time you are sharing a bottle of Swiss wine!

Learn more at lestroisterres.ch 28

Long, persistent finish.

A perfect aperitif wine which also matches wonderfully with traditional local dishes such as fondue, raclette,

Pairs well with freshwater and

and croûte, as well as fish from

saltwater fish, oysters, hard cheeses,

Lake Geneva.

white meats, mushroom cassolette.

D R I NKS

Cabernet Franc An internationally renowned red

Servagnin Gamaret

grape variety from southwestern France. It can produce great wines in our latitudes but is very demanding,

The first Pinot Noir planted in

requiring light soils, lots of sunshine, and a limited number of bunches

“Servagnin” is exclusive to the region

to reach maturity and produce an

Switzerland from a combination of

of Morges. Also, each production

exceptional product. This wine

Gamay and Reichensteiner (a German

must follow specific rules and criteria

requires a few years of patience to be

white grape).

to earn the right to be called so.

fully enjoyed.

Deep purple hue.

Deep ruby color.

Intense purple hue.

Complex nose with fruity notes

Elegant, complex nose with fruity

Complex nose of flowers (peony, iris)

(black cherry, wild berries) and spicy

notes of Morello cherry and raspberry,

and berries (blackcurrant, blackberry),

notes (cinnamon, clove).

spicy character (eucalyptus, camphor,

spicy and roasted notes (coffee,

undergrowth).

cocoa, toast, smoke).

tannins give it great structure and

Voluminous, fresh and fruity on the

Full, powerful, tannic, and

long aging potential.

palate, with fine, subtle tannins, long

long-lasting on the palate.

Photo: Mathieu Martin

Switzerland in 1420! The designation A red grape variety created in

Rich and powerful on the palate, its

and well-balanced.

Ideal companion to grilled or

A wine for autumn and winter cuisine,

stewed red meats, game dishes, and

Matches well with Italian cuisine: pasta,

red meats, poultry in sauce, Christmas

chocolate desserts.

pizza, or roast chicken and cheese.

turkey, and meat fondues.

29

Host an LAS global family event!

We love it when our Global Family members host events! In November, Ana Loehnert P’20 and Tim Miklaucic P’20, owners of Viña Loriente in Santa Ynez, hosted a group of alumni and alumni families for a beautiful weekend in California wine country. The group started with breakfast together at a local bakery, then spent the day

touring the winery where the Viña Loriente wine is produced and even got to taste some of the aging wine straight from the barrels! After walking through the vineyards in the afternoon, everyone settled in for a delicious dinner under the stars (accompanied by Viña Loriente wine, of course!) and swapped stories about their

memories of LAS. The weekend ended with a goodbye brunch at another local winery. We are so grateful to Ana and Tim for graciously hosting the weekend’s events and to Clayton Gentry ‘93 who hosted the first weekend of this kind earlier in 2023 at his home in Aspen, Colorado!

Want to host an LAS Global Family Event? Contact us at advancement@las.ch 30

31

Alexander Thoma In addition to his job as a Partner at Cresta Capital Partners AG, Alexander is a jazz and swing singer with five albums on Spotify and over 800,000 monthly listens. He is married to Alessandra and they have three young children. He is passionate about food and wine and delighted to share his favorite spots in Zurich with his LAS Global Family!

48 HOURS IN ZURICH Alexander Thoma ‘00

Z

urich is a wonderful destination all year round. Here are some insider recommendations for a perfect stay.

Hop on the ferry at Bürkliplatz for the perfect way to enjoy

the beautiful scenery of Zurich, the neighboring villages, the lake, and the Alps.

Stroll through Niederdorf (the old town of Zurich) and explore unique boutiques and coffee shops.

Visit the Kunsthaus Museum—the largest and most

important contemporary art museum in Switzerland—for the art, but enjoy the incredible architecture designed by star architect David Chipperfield. Be sure to stop by the new Kunsthaus Bar for a snack or a drink.

Buy yourself a ticket to the opera or ballet for world-class performances.

Meander along the famous Bahnhofstrasse with its glamorous shops and beautiful buildings.

32

Listen to Alexander’s music at alexanderthoma.de

APRIL

Sechseläuten is a centuries-old festival to herald the

beginning of spring in Zurich. You will find guild members attired in historical costumes alongside music ensembles, horses, flowers, flags, and the Böögg—a snowman figure that is set alight on a pyre when the clock of the St. Peter church strikes 18:00. The faster his fireworks-filled head explodes, the finer the summer will be (or so the people of Zurich say!).

JUNE-JULY Make sure to bring your swim gear if you visit Zurich in the summer. There are countless Badis around the lake, where

you can spend the day, enjoy great food and drinks, and go for a swim in the beautiful lake.

AUGUST

The largest Techno Street Parade in the world attracts more than a million people from all over the world each year.

OCTOBER

The annual Zurich Film Festival brings the most exciting

films to Switzerland from around the globe. Be the first to see the next Oscar nominees!

NOVEMBER

The Expovina Wine Fair is unique in that it is held on twelve boats floating on Lake Zurich.

DECEMBER

Don’t miss the many Christmas markets that are held throughout the city!

In Zurich there are countless restaurants representing cuisines from around the world. Here are some of my favorites:

KRONENHALLE AND KRONENHALLE BAR

The restaurant is iconic and one of the oldest in town—enjoy your meal surrounded by paintings by Picasso, Monet, and the like. And if you’re seeking the perfect drink in an elegant setting, don’t miss the wonderful oldfashioned bar.

BARANKO

A fun, easy going restaurant with impeccable Peruvian/Japanese cuisine.

CANTINETTA ANTINORI

Looking for the perfect Italian dining affair? Cantinetta Antinori (part of the Bindella restaurant group and a joint venture with the famous restaurant of the same name in Florence) is a do-notmiss spot. It is right off Bahnhofstrasse and perfect for lunch and dinner alike.

WEISSE KREUZ

Seek out this hidden restaurant for the best veal cutlet in Zurich.

OBERER FLÜHGASSE

A traditional family-run restaurant with the best interpretation of the famous dish Zürcher Geschnetzeltes.

IGNIV

Igniv means “bird’s nest” and the restaurant is a hot offshoot of Swiss star chef Andreas Caminada. The

Alexander Thoma

Eat

concept is all about sharing and the bar is amazing too.

Drink

Settle in for a refreshment at any of these wonderful spots: Kronenhalle Bar Widder Bar Old Crow Bar am Wasser Storchen Bar—don’t miss the NEST rooftop for amazing drinks, food, and views in the summer

Party

The nightlife in Zurich is top notch.

Here are some of the hottest places the city has to offer:

Exil Club Bellevue Kaufleuten Jade Hive

Stay

With options at a variety of price points, you can always find a comfortable place to stay in Zurich.

MID-RANGE

B2 Hotel Hotel Signau Hotel Alexander Motel One

UPSCALE

Hotel Storchen Hotel Alex Lake Zurich Hotel Sonne in Küsnacht

LUXURY

Widder Baur au Lac Dolder Grand Mandarin Oriental Savoy

33

Have the Summer of a Lifetime!

HIGHLIGHTS OF SUMMER IN SWITZERLAND Summer in Switzerland students participate in classes, clubs, and exceptional summer activities. Adventures range from close to Leysin (perhaps on our climbing wall or trying a new language!) to cities such as Bern, Zurich, Lucerne, or Interlaken. When our students talk about what brings them back year after year, we hear about the friendships they have forged, the adventures they enjoyed, and the memories created! Contact summer@las.ch or visit las.ch/summer for more information.

FROM CAMPUS FROM CAMPUS FROM CAMPUS FROM CAMPUS FROM CAMPUS 36. ANASTASIIA RUDA DUTOY ‘15 38. THANK YOU 40. LAS GLOBAL FAMILY EVENTS 41. PARTNERING WITH LAS 42. VISITING SCHOLARS 44. ALUMNI UPDATES

35

F ROM

CAMPUS

ALUMNI VISITING SCHOLAR Anastasiia Ruda Dutoy ‘15

I

n November 2023, Anastasiia Ruda Dutoy ‘15 came back to campus as an Alumni Visiting Scholar. Since graduating from LAS, Anastasiia has become a Nutrition Consultant and a Personal Trainer specializing in wellbeing, weight loss, and athletic performance. During her visit, she shared healthy recipes and workout plans and joined the PE and Entrepreneurship classes to share her expertise. Our students loved learning about healthy lifestyles and how she set up a successful business. Overall, Anastasiia took part in 15 different activities, from the girls' football conditioning

36

TED INTERES NI LUM IN THE A VISITING R SCHOLA M? PROGRA sessions to a meeting with this year’s Zimbabwe service trip group, which she took part in herself when she was a student here!

Originally from Ukraine, Anastasiia fondly remembers LAS for its ability to encourage personal growth through exposure to diverse cultures and backgrounds. The school's structure and guidance from faculty members provided important support for her when she was navigating a new country.

Living with a Brazilian roommate, she emphasized the importance of taking on responsibilities and adapting to different personalities, all skills she found vital for life after LAS. LAS played a pivotal role in preparing Anastasiia for the future.

LAS provided more than just academic and athletic activities to Anastasiia. She mentioned trips to Zimbabwe and Portugal as formative

for her education and development.

Zimbabwe opened her eyes to a

REACH O UT TO US AT ADVA NCEMEN T @LAS.CH

new continent and offered valuable insights into different perspectives and the value of philanthropy.

Anastasiia also enjoyed a trip to Portugal as a student at LAS and developed her passion for exploring the world through experiences such as surfing!

Anastasiia has maintained multiple friendships with LAS friends globally and values the strong sense of community created during her time at the school. Even after eight years, the bonds formed at LAS continue to serve her and have led to collaborations with classmates in various industries!

FROM CAMPUS

Her dedicated teachers helped improve her English skills, a critical factor in her successful entry into university through the International Baccalaureate (IB) program. Aside from academics, she participated in sports and enjoyed the opportunity to compete on the school's tennis team. Skiing was also one of her favorite activities, allowing her to explore the breathtaking Swiss Alps every week!

Anastasiia reflected that the Alumni Visiting Scholar Program was a fulfilling professional and personal experience, allowing her to have an impact on both individuals and groups of students. She loved giving back to the community that played such a significant role in her formative years, showcasing the lasting impact of LAS on its alumni!

Follow Anastasiia at @Anastasiia__dutoy Book on online session with her at chris-anastasiia-coachingspace.com

37

THANK YOU FOR MANY YEARS OF DEDICATION AT LAS Jamie Skove

collective experience of the world. (And if these needs aren’t met, well, if you’re the one in charge, then watch out!) Finally, wars are expensive. These costs can be measured in treasure, blood and power, turning tactical victories into strategic defeats and vice versa. I hope you wrote those down. There’s a quiz on Monday.

What does one say to a teacher, mentor, and friend when they move on? I have no idea. Personally, I plan to live in willful ignorance until the end of the year. But when the time finally arrives, I’ll start with a thought echoed by over 2,000 of Jamie’s students, not to mention his many colleagues and friends: simply, “thank you.” Then I’ll cry like a baby, but let’s cross that bridge when we get to it.

JAMIE SKOVE P’16, ’20

By Richard Campanaro ‘95

Theory of Knowledge Department Head Explain the impact of the ‘Three Field System’ on the development of early modern Europe? Thanks to Jamie Skove, I can do that. Freehand draw the Rhine or Danube or Tigris river on a map? Thanks Jamie. Write a structured essay or put together a lesson plan? You guessed it.

Like the hundreds and hundreds (and hundreds and hundreds) of students who have passed through Jamie’s classroom over the past forty years, my life has been immeasurably enriched by my interactions with The Skove. Maybe his why I’m having a tough time accepting that his time at LAS is coming to an end. He’s so ingrained in my life—and the life of LAS—that it’s hard to imagine what it will be like without him in the building every day.

I’ll continue to steal Jamie’s lesson plans—like his three rules of history. What? You don’t remember them? Then get out your notebooks and let me refresh your little gray cells. First, if you want to understand history, think geography. Our actions and beliefs are fundamentally shaped by the places we live and the societies around us. Second, people have to eat.

Humanity is driven by a shared set of needs that shape our 38

Pablo Brislance PABLO BRISLANCE

By Aaron Deupree P’28

English and ELA Department Head For any former LAS student of the last few decades, you will no doubt recall the echo of Mr. Brislance calling out “30 seconds” down the first floor of Savoy from his classroom, reminding students that the bell was about to ring. While the class bell is long gone, Mr. Brislance has taught in that same

Originally from Minnesota, Pablo Brislance arrived at LAS in 2000 after teaching in various contexts, from Japan to Thailand to Spain. Having studied literature in university, his teaching background was in English language but being conversant in Thai and Spanish himself, he took the opportunity to share his passion for language acquisition with LAS students in our ESL/ELA literature classes. The works he taught over more than two decades at LAS have a common theme: coming of age. No doubt many of Mr. B’s students have fond memories of these books and his class because the themes resonated with your own LAS journey, including the hardships of being away from home and figuring out who you were during your formative years.

While Mr. B’s humor and notorious sarcasm are memorable, his lasting impact is how he brought literature alive for his students, enriching your language, and most importantly helping you develop empathy for others to carry forward in an increasingly complex world.

Although we are all sad to see Mr. Brislance retire, we are happy to know he will be splitting his time enjoying Alpine walks here in Leysin and visiting friends and family back in the US.

Alice Vaz

and have many family projects on the horizon. But Alice will return to Leysin often to visit her children and grandchildren who continue to live in Switzerland. Alice is thankful for the wonderful LAS community and the many good years she spent here!

José Antonio Da Conceiçao JOSÉ ANTONIO (TONI) DA CONCEIÇAO PEREIRA P’10

By Doris Ott

President of the LAS Foundation Board Toni has spent 28 years bringing a smile to the faces of students, faculty, and staff as an assistant cook at LAS. Over his time in Leysin he built friendships with people from work and town alike, participating in local sporting events and enjoying the wonderful ski season that the area has to offer.

After taking a vacation, Toni will return to his hometown, Setúbal, Portugal, but will return to Leysin regularly to visit his son and grandchild. Toni appreciates the beautiful international atmosphere of LAS where people from around the world meet and communicate, forming a big family.

FROM CAMPUS

classroom for many years, inspiring students in our ESL/ELA program to become passionate about reading and storytelling through beloved canonical works. Do you remember reading The Outsiders, Go Ask Alice, Of Mice and Men, Night, or Catcher in the Rye? Then you were probably in Mr. B’s class.

We will miss both Alice and Toni and are so grateful for their many years of service to the LAS community!

ALICE VAZ P’15

By Doris Ott

President of the LAS Foundation Board After serving as a kitchen aide for 26 years at LAS, Alice is retiring with fond memories of a warm community. We all know Alice, a small but mighty presence, as a friendly and kind person in the Savoy dining hall each day, interacting cheerfully with everyone she encounters. Leysin will always be special to Alice—the place she met her husband and raised her family, and where she forged friendships with people from around the world. Upon her retirement, Alice plans to take a long (well-deserved) vacation and then return to her home country with her husband to care for their aging parents. They will reside in Macedo-de-Cavaleiros in the north of Portugal 39

LAS GLOBAL FAMILY EVENTS

love seeing you in your hometowns and having the opportunity to connect with you in person. With every gathering the LAS community grows stronger—send us your up-to-date contact information and address at advancement@las.ch so we can let you know when we are going to be in your area!

WASHINGTON DC, USA

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DUBAI, UAE

ISTANBUL, TURKEY

SANTA YNEZ, CALIFORNIA, USA

MIAMI, FLORIDA, USA

LOS ANGELES, CALIFORNIA, USA

PUS

Every year the LAS Advancement team travels the world to meet with you, our LAS Global Family! We

LONDON, UK

DUBAI, UAE

M

ALMATY, KAZAKHSTAN

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US FOLLOW AT I ALUMN @LAS_ E E S TO XT OUR NE WHERE T N E V E GLOBAL !

E B L WIL

FROM

TOKYO, JAPAN

LEYSIN, SWITZERLAND

LONDON, UK

CAMBRIDGE CLASS SCHOLARS, LONDON, UK

PARTNERING WITH LAS The von Peterffy Family P’27 and Schenker Storen

CAN OVIDE YOU PR ON HANDS- S CE N EXPERIE R U TO O TS? T S UDEN

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CONTACT U S AT ADVANCEM ENT @LAS.CH

At LAS, we love creating partnerships with companies that provide students with experiential learning opportunities.

In our partnerships with Horizonte Coffee, Les Trois Terres Vineyard, Cadesio Chocolates, and Goldfinger Design, our students gain irreplaceable insight into entrepreneurship and hands-on experience in a variety of fields.

used their IB Business Management knowledge to analyze and share their thoughts about Schenker Storen’s social media strategy. The students engaged with this task and learned a lot about running a successful business.

Conrad shared his experience hosting LAS students for this Last September, Conrad and Elizabeth von Peterffy P’27

partnership:

offered our IB Business Management students a trip to the manufacturing facility of their company, Schenker Storen AG,

"Hosting these 30 IB Business Management students was a

to see how their business is run. Schenker Storen is a Swiss

pleasure. If you are an LAS Global Family member who has

company founded over 140 years ago that provides a wide

the ability to share your career or industry with LAS students, I

range of indoor and outdoor sun and weather protection

encourage you to do so. The class that came to our facility did

solutions. Because the company has development, production,

not include my son, who is a G9 student this year—the goal

sales, and service departments all under one roof, it was a

was simply to help create an out-of-the-classroom learning

great chance for our students to learn about the entire value

prospect for students to interact with seasoned professionals

chain and to see what it means to design, engineer, produce,

in the manufacturing industry. If your business is not located

test, and distribute a product.

near Leysin, consider offering an internship or other learning opportunity. It is easy and rewarding for all parties involved."

Early in the day, LAS students met the heads of department and then toured the facility, seeing the entire manufacturing

We are so grateful to the von Peterffy family for providing

process in action and giving them insight into what it really

this opportunity for our students and we hope to continue to

means to “make” something. After lunch, the company’s owner,

provide excursions like this in the future.

CEO, CFO, COO, and Marketing Manager held interactive marketing and production breakout sessions where students

Learn more at

schenkerstoren.com

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THE LAS VISITING SCHOLAR PROGRAM

VISITING SCHOLARS

2023 2024

Leysin American School welcomes teachers, administrators, professors, artists, and entrepreneurs from around the world to share ideas with LAS teachers and students through the Visiting Scholar Program. Often Visiting Scholars and LAS faculty collaborate on curriculum design, blogs, academic articles, and presentations at international conferences. Our instruction at LAS is amplified by their presence and their ongoing collaborative scholarship with us.

ALEX CULLIMORE Educational Coaching (Siamo, USA) Alex Cullimore facilitates custom curricula for leadership development in corporations and at leadership retreats, co-hosts the podcast Uncover the Human, writes about authentic living, and coaches individuals and organizations through large transformations.

ANASTASIIA RUDA DUTOY ‘15 Wellness Workshops: Unlocking Health through Nutrition & Fitness (Switzerland) An LAS graduate originally from Ukraine, Anastasiia Ruda Dutoy is a Nutrition Consultant and a Personal Trainer specializing in well-being, weight loss, and athletic performance.

During her visit, she shared healthy recipes and workout plans and joined the PE and Entrepreneurship classes to share her expertise.

ARLYN MORENO LUNA Access to Higher Education (University of California, Berkeley, USA) Arlyn Moreno Luna’s research examines access and equity in higher education for historically marginalized students, and students' experiences when transferring from community colleges to four-year institutions.

BELLA SZALA Decolonization of Literature, Theater (Akademeia High School, Poland)

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Bella Szala’s academic interests focus on: the visual and performing arts in England from the late medieval period through to the Interregnum; the verse of Renaissance, Metaphysical and Romantic poets; the formation of and challenges to the literary canon; voice and inclusivity in English literature through the ages; the Italian and Harlem Renaissances. She is also interested in the teaching of Shakespeare in schools and ways in which creativity can drive impactful education.

BETH SKELTON Multilingual Education (USA) Beth Skelton is the co-author of Long-Term Success for Experienced Multilinguals, a best-selling book published by Corwin, and Putting it Together, materials for teaching adult English learners using a story-based curriculum.

CHRIS REHM International School Leadership (Wuhan Yangtze International School, China) As an educator on three continents, Dr. Chris Rehm has guided curricular change, organizational alignment, program evaluation, and technology implementation. Chris is co-authoring a book on development programs for young emerging leaders and his visit to LAS focused on student leadership development, co-curricular offerings,

and residential programs.

CRISTINA AMIGONI Educational Coaching (Siamo, USA) Cristina Amigoni develops leadership development programs and generates thought leadership which both emphasize collaboration, innovation, and elevated job satisfaction. She is the co-host of the podcast Uncover the Human.

ESTHER BETTNEY HEIDT Multilingual Education (Multilingual Learning Research Center, Colombia) Dr. Esther Bettney Heidt’s current research focuses on equitable approaches to multilingual education.

Esther’s visit focused on how the MLRC can engage in innovative school-based research as part of a global researchpractice partnership.

GÜLENDAM AKGÜL Agile in Education (University of Ankara, Turkey) With over two decades of teaching experience in various primary, secondary, and high school settings, Dr. Akgül possesses a wealth of educational expertise. Gülendam is coauthoring an article with two other LAS Visiting Scholars.

JAN LADZINSKI Student Autonomy and Academic “Failure” (Akademeia High School, Poland)

JEFF CARSON Creative Writing (USA) Jeff Carson is a bestselling fiction writer with two series consisting of eighteen novels. He visited with LAS students in their English classes.

JON ORTEGA AI in Education (AIEDUTECH, Spain) Jon Ortega, a business analyst, AI specialist, and co-founder of AIEDUTECH, is intrigued by the transformative power of data. It is this passion that led him to specialize in Artificial Intelligence, diving deep into the infinite possibilities of algorithms with real-world problems, especially in the field of education.

JUANJO MENA Teacher Education (University of Salamanca) Juanjo Mena’s research focuses on teaching practice, teacher education, mentoring, teacher development, and ICT (Information and Communication Technology). He has been a visiting scholar in a number of universities in the Netherlands, Canada, Australia, USA, Finland, and Mexico.

KELLY WILSON Innovative Education (High Tech High, USA) During her 22 years as part of the High Tech High (HTH) community, Dr. Kelly Wilson was part of the founding leadership team of the HTH Graduate School of Education, where she currently serves as Dean. Her graduate studies have focused on organizational change and leadership.

KEVIN JENNINGS Serious Games (Charleston Southern University, USA) Kevin Jennings taught at LAS for seven years and is currently researching how students acquire higher-order thinking skills through Serious Games.

KOLBRÚN PÁLSDÓTTIR Teacher Education (University of Iceland) Kolbrún Pálsdóttir is the Dean of the School of Education. She will be working on her writing and research during summer 2024.

LARISA GRAY Teacher and Administrator (Rifle High School, USA) Larisa T. Gray’s varied experiences as a high school administrator and IB DP educator have inspired her to explore action research as a means for in-house professional learning practices and the factors of schools best developing collective teacher efficacy.

LIZ WHITEWOLF Makerspaces/STEAM (EduFAB, USA) Dr. Liz Whitewolf supports school districts, governments, and localities who are leveraging digital making technologies for education. She founded the International Fab Learning Academy and her research has included her dissertation: “Activating Digital Makerspaces for Authentic Student Learning: Supporting K-12 Teachers in Digital Technology Integration.”

PATRICE THOMPSON Translanguaging (Rabat American School, Morocco) Patrice Thompson wrote her thesis on incorporating translanguaging into school culture and she runs multiple workshops, parent info sessions, and DEIJ sessions on language inclusion.

MARTIN BENJAMIN Executive Director (Kamusi Project International, Switzerland) Dr. Martin Benjamin’s Kamusi Project (kamusi.org) started as a Swahili dictionary side project for his field research in Tanzania and expanded into a much larger linguistic data matrix across numerous languages. His work is integrated with the efforts of the African Union to create a future for their languages in cyberspace.

PHILLIPE MARTI Math and Physics Teacher (Gymnasium Thun, Switzerland) Phillipe Marti observed classes to enrich his knowledge in the field of pedagogy and didactics.

RÓBERT HARALDSSON Philosophy (University of Iceland) Róbert Haraldsson is a professor of philosophy. He will spend his time at LAS in summer 2024 reading and writing.

ROXANNE WISNER ‘07 Commercial Hydrogen Manager, (Chevron New Energies, USA) Roxanne develops low-carbon hydrogen projects and during her time on campus she worked with students

to imagine new large-scale energy solutions. Roxanne graduated from LAS in 2007 alongside her husband, Joe Haden ‘07.

SASHA REHM Curriculum and Instruction (Wuhan Yangtze International School, China) Dr. Sasha Rehm mentors educators from international schools across the world and currently serves as the Director of Teaching and Learning for a network of international schools in Asia. Sasha’s visit to LAS touched on all three of her main areas: curriculum, instruction, and assessment.

SIENA HARLIN ‘14 Business (Yale University, USA) An LAS alum, Siena Harlin ‘14 is now a candidate in the Masters in Business Administration (MBA) program at the Yale School of Management.

STEVE CARBER International Education (College of New Jersey, Moreland University, USA) Dr. Steven Carber trains international school teachers and is the author of three books on international education, all published by John Catt, and three IB inquiry-box curriculum guides for Hodder/Hatchett.

THY CARBER K-12 Education (American School of Madrid, Spain) Thy Carber’s educational interests are action research, innovative practice, and curriculum development.

TOLANI BRITTON Education Policy (University of California, Berkeley, USA) Tolani Britton uses quasi-experimental methods to explore the impact of policies on students’ transition from secondary school to higher education, as well as access and retention in higher education.

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Jan Ladziński’s academic interests focus on the origins of nationalism, civil society, and mass political participation in Eastern Europe, particularly among the peasants. He is also interested in the role of student autonomy and nonconformity in education.

TRAVIS BRISTOL Education Policy, Professional Learning, and DEI (University of California, Berkeley, USA) Travis Bristol explores three related research strands: the role of educational policies in shaping teacher workplace experiences and retention; district and school-based professional learning communities; the role of race and gender in educational settings.

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ALUMNI UPDATES Despite trying (twice!), Dennis Clements ‘64 has failed to retire from teaching Global Health at Duke University and his wife, Martha Ann, continues her career as a full-time pediatric dentist. Dennis has enjoyed working with undergraduate research students in Honduras for the last 25 years. A former flight instructor, Dennis flies himself and his family to Maine and wherever else they go for meetings or for fun. Their three daughters and seven grandchildren all live in the San Francisco Bay area. Having spent winters from 1990-2005 in Leysin, Dennis misses their annual family walk up to Prafandaz for a New Year's Eve champagne toast.

Peter Pochna ‘72 has lived in Los Angeles since graduating from Bennington College (Vermont, USA) in 1978. A little more than 50 years after taking English classes with LAS faculty Lois Stewart, Peter has published his first book: YOU Can Earn a Living Trading Stocks: Theory and Practice. Close readers might notice that it is dedicated in part to the magnificent Luella Ramsay, one of the great teachers he had at LAS. Jenn Liddi ‘90 became a grandma in August! Here she is with daughter, Sydney, and grandson, Journey!

Banu Ozkazanc-Pan ‘93, faculty at Brown University (USA), has recently been awarded an endowed chair position, with the title of Barrett Hazeltine Associate Professor of the Practice of Engineering. Previously, Banu was Academic Director for The IE Brown Executive MBA at Brown University School of Professional Studies, and whilst she will miss working with EMBA students, Banu is excited to return to the undergraduate lecture hall and seminar rooms!

Holly Hines ’94 is the Executive Producer for the Netflix series phenomenon Ginny and Georgia, the 3rd most-streamed original series in 2023, and the top-performing series from January to June 2023, with nearly 1 billion hours watched.

Holly is also the co-CEO and founder of Happy Accidents, a

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new studio specializing in films, scripted and unscripted series, and formats. Holly previously served as the Head of Network Development for Spotify Studios, with former stints at Pivot and Fremantle North America. Hines has produced the likes of NBC’s “The Office,” ABC’s “Ugly Betty,” and Showtime’s “Tudors.”

John Gidding ‘95 spent last summer and breaks from his LAS teaching job on a book tour promoting his new book, At Home With Nature: A Guide to Sustainable, Natural Landscaping. It has found a receptive audience of those tired of irrigating and mowing their noxious green carpets.

Goodbye grass, hello “Sunshine Mimosa” and “Creeping Phlox!” (Those are native plants, not cocktails, although he did create a recipe for the Sunshine Mimosa, a hardy, lowlying Florida-native grass-replacement ground cover with cute purple flowers: 4 parts champagne, 1 part peach juice, stir.)

Kelly Knapp ‘98 is a Creative Director working in the entertainment industry. Her work spans show design and immersive environments, often merging tech (digital content, robotics, drones, interactivity) with the built environment.

In early 2020, she began working as the Senior Art Director for Sphere, a $2.3 billion fully immersive entertainment venue in Las Vegas (USA). The exterior is wrapped in 580,000 feet of LED while the interior of the venue, which seats 17,600, features an LED dome screen, haptics, immersive audio, and scent. While at Sphere, Kelly creatively led and developed a wide range of creative work—in collaboration with her colleagues and external partners—including show design and digital content as well as the interior design of the building. Sphere opened in September 2023 with U2’s world-renowned 40-night residency and Darren Arronovsky’s immersive film Postcards from Earth.

Cho Shrader ‘07 is an academic researcher and nurse scientist.

Having completed her PhD in Miami and postdoctoral work in

Christina (Gainey) Keenan ‘07 and her husband, Jack, welcomed their second child, Myles, in January 2023.

He joins his big sister, Charlotte, who is 5. Christina also started her own clinical mental health counseling private practice, Christina Keenan Counseling LLC, in September 2023, serving older adolescents and adults living in Virginia (USA).

Sarah Wilson ‘09 spent the 2023-2024 Austral Summer (October-February) living and working at the AmundsenScott South Pole Station in Antarctica. She provided IT support to the station’s research science and logistics operations, and managed the station’s hydroponic greenhouse. While there, she became just the tenth woman ever known to have finished the South Pole Marathon, running the race in -25°F (-32°C) temperatures and atmospheric pressure equivalent to 10,300ft (3140m) above sea level.

Arman Danielyan ‘15 is the Managing Partner, alongside founder Zsuzsanna Varga, of the company Knock on Wood, with a mission to bring craftsmanship back as an integral part of everyday life and education. By teaching children and adults to work with wood, Knock on Wood gives them the opportunity to express their creativity while acquiring useful skills for life. Woodworking also builds character by teaching the importance of proper planning, persistence, and giving an appreciation for what it takes to create something even relatively simple.

Anastasia Kiku ‘17 was featured as a Forbes 30 Under 30 winner in the social impact category for her work as the co-founder of Reusables, a circular packaging platform helping university and corporate campuses eliminate single-use packaging waste by transitioning to reusables. Since its launch in 2020, Reusables has prevented over ten tons of waste and over 25 tons of CO2 emissions, empowering more than 5,000 people to reuse 150,000 takeout containers. The Reusables team, now consisting of eleven full-time employees, has raised over $1.5 million in funding and generated $400,000 in revenue.

Yung-Pei Ko ‘17 and Dina Demchenko ‘17 were married in 2023! They met at LAS and both attended graduate school at UCLA. Congratulations!

Former faculty members Thom Padick and Joan Flynn organized a week-long Indigenous Heritage Film Festival in October 2023, attended by more than 1,000 people. Forty films by or about Indigenous peoples were screened at six venues in Gloucester and Rockport, MA (USA). Ten filmmakers hosted live Q&A sessions. The premier event attracted viewers from as far away as the Florida Keys and Alaska.

Oliwia Stecko ‘20 graduated with a BA in Psychological and Behavioural Sciences from the University of Cambridge in June 2023, and in September 2023 she started her PhD in Mental Health Science at University College London (UCL). Her research interests include neuroplasticity (the ability of the nervous system to rewire itself), as well as physical traces of memory in the brain, and the impact of early life stress on

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New York City, she is now transitioning into the role of Assistant Professor at Arizona State University in the College of Nursing and Health Innovation.

She was recently invited to give the Global Family Address at the LAS 2024 Graduation ceremony. Cho married Brittany Allison last fall in Brooklyn and they enjoyed a honeymoon in Vietnam!

development. Oliwia is originally from Poland and attended LAS thanks to the Cambridge cLASs scholarship competition.

In February 2024 LAS hosted the first Alumni Ski Weekend!

Alums and alumni families from many decades came together to hit the slopes, enjoy fondue and Feldschlösschen, and reminisce about their time on the Magic Mountain. With treasured connections rekindled and new memories and friendships formed, we look forward to hosting this event each February!

DO YOU HAVE NEWS TO SHARE? EMAIL US AT ADVANCEMENT@LAS.CH!

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RETURN ADDRESS Leysin American School in Switzerland Chemin de la Source 3 1854 Leysin, Switzerland

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