Molcularly cook Rolf Caviezel is a passionate player of the gastronomic scene. After a carreer in traditionnal cooking, Rolf Caviezel discovered the molecularly cooking, which combines, in his opinion, the art of cooking with the pleasure of experimentation. Since 2008 he is independant with his company freestyle cooking and combines sciences with cooking and sets new trends in molecularly cooking, which concerns the composition of materials. The aims of molecularly cooking are the analyse of classic cooking and the promotion of gastronomic culture - to invent new dishes or to serve food in a new way.
Rolf Caviezel appreciates the Kyocera ceramic knives because of their taste neutrality and their long-lasting sharpness.