Early afternoon, and there’s tension in the air, with fierce concentration: the three top chefs Marcel Skibba, Silvio Germann and Fabian Fuchs look visibly nervous as they make their way to the Bossard Arena in Zug. Arriving in a separate changing room, our ambassadors gaze open-mouthed when confronted with the huge arsenal of ice hockey equipment in the middle of the room: there are ice hockey sticks, helmets, gloves, protectors and clothing everywhere. What are we supposed to do with all this equipment? Our top chefs, still tense and focused, attempt to put it all on. After a few goes, they are forced to concede that even putting on the kit is harder than they thought. Then, finally, they’re ready: wearing their full ice hockey garb, it’s time to get started.

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