INTERVIEW AVEC SERAINA AND PASCALE CERAVOLO,
FOUNDERS OF "THE KITCHEN LAB"

HOW DID THE IDEA FOR THE KITCHEN LAB COME ABOUT?
Seraina: In May 2021, I was looking for a location with a show kitchen for a series of Christmas events. As a long-standing fan of THE VALLEY, I enquired there, but it wasn’t to be. However, there were still a few empty spaces that offered potential. As a passionate event manager, it had always been my dream to have my own location that offered everything you need for the perfect occasion.

Pascale: The first time we visited the premises, we both knew that this was the ideal place for the project. The high ceilings, large windows and old herringbone parquet flooring are unique. And the fact that the location has its own train station and many parking spaces couldn’t be better. After a few weeks of reflection and discussion with partners, we decided to implement THE KITCHEN LAB.

HOW DO YOU FIND WORKING AS A MOTHER-DAUGHTER TEAM?
Seraina: On the whole, we are a perfect match. My mother has experience in business management, and I can contribute the necessary expertise with my hotel management degree and experience as an event manager on the agency side. The fact that we are of different generations also brings added value.

Pascale: We often agree, but there’s also a lot of discussion. As a family business, I appreciate the open and direct communication. Tears can flow, but when you are involved in a project with so much passion, emotions are part of it.

WHAT CAN YOU DO AT THE KITCHEN LAB?
Pascale: THE KITCHEN LAB is perfect for conferences and seminars with an accompanying entertainment programme, but also for private functions such as weddings, birthdays or family celebrations. The food plays a major role in this. Our chef Dominik puts a lot of passion into conjuring up the perfect menu for every occasion. Instead of hiring the whole location, people can also participate in one of our events, where you can book individual tables or tickets. In our cooking classes and workshops, you will also learn the art from the professionals.

Seraina: Flexibility played a major role in the planning of the rooms and means that we are able to offer a wide range of services. My personal highlight is our furniture: our tables are made of wood, but fold down, meaning that our guests are free to decide whether they want round or square tables and do not have to make do with plastic furniture. That was something of a revelation to me as an event manager.

WHY DO YOU LIKE COOKING?
Seraina: I have a great deal of culinary memories. From an early age, I was allowed to help out my grandparents in the kitchen. My grandfather is Italian, and cooking is his great passion. I think I inherited my love of hosting from him. Food has always played a very important role in our lives and brought the family together around the same table.

Pascale: I can really live out my creative side in the kitchen. My life is enriched by the variety of cuisine and brightens my mood for the whole day. On stressful weekdays, you sometimes run out of ideas, but new recipes or workshops can always offer inspiration.

WHAT IS YOUR PERSONAL FAVOURITE KUHN RIKON PRODUCT?
Seraina: I couldn’t live without my Kuhn Rikon knife block, which offers the right knife for every recipe and chopping need.

Pascale: The HOTPAN® saves me a lot of time in everyday life and uses very little energy.