Washington State Chef's

Member Spotlight

Member Spotlight - February 2011

Karl Hutter

Favorite Quote

Engraved on a tray I received when I retired: "A man can do nothing better than to eat and drink and find satisfaction in his work; this too is from the hand of God." -Ecclesiastes 2:24


Karl completed his culinary training at the Ecole Professionelle de Cuisine in Sion, Switzerland, a school that combined the classical training styles of apprenticeship and academia. The apprenticeship piece was done at the Hotel National Bellevue in Zermatt, at the base of the Matterhorn.  From there he worked in many hotels throughout Europe including the Baur au Lac in Zurich, along the Costa Brava in Spain, several locations in England, and in the Italian part of Switzerland. These multi-cultural experiences built on the classical training he had received by exposing him not only to the cuisines of many regions but also to the local ingredients found in each region. From Europe he hopped the pond to Canada, working on both coasts including Victoria and Montreal. Recruited by Western International Hotels, now Westin, Karl contined to follow the path of Executive Chef in their properties in Chicago and Seattle. Hopping another pond, he helped to open a luxury hotel in Kauai, but the mountains kept calling and so he worked as Chef at the Lodge in Vail, Colorado. As his family grew, Karl decided to make a change to academia and was a Chef Instructor at South Seattle Community College which provided the ideal venue to share his immense culinary knowledge and experience with many students.

“The highlight of all my jobs was at the Baur au Lac in Zurich, one of the top 10 hotels in the world.  The precision with which the whole operation functioned, attention to detail, teamwork led by a true master Chef and leader, exceptional sanitation, respect for equipment and tools, every dish prepared with consistency and perfection in mind, and most of all, the mutual admiration each individual had for one another irrespective of their position, gave me a vision that I tried to replicate in every other place I worked.”

“Being a chef has been far more than a profession for me, but truly a passion.”  Karl found the challenge, the creativity, the excitement and the dynamic nature of the profession very rewarding.  In addition to that, the friendships built over the years have added continuity and depth to the variety of places where he worked.  “Above all, my greatest joy is when I have prepared something special, something I have created, for good friends, and I see the joy and delight on their faces.”

Favorite Professional Resources:

Le Répertoire de la Cuisine (handbook of culinary terms and preparation methods)
Etouffer – to cook under cover and with very little moistening (now my preferred home cooking style – flavorful and low calorie)

The Epicurean by Charles Ranhofer 1894
Cut a rack of fresh pork containing 6-8 ribs. Leave it covered ¼” thick with it’s own fat and pare the chine bone. Saw it off as far as the edges of the ribs. Separate the adhering meat on top of the ribs and cut them so they are only 2½” long. Score the top into lozenges. Roll over the flap and tie up the rack w/ 8 rows of string. Lay it on the spit (or roasting pan, BBQ) and roast for about an hour, basting occasionally w/ jus clair.

View his favorite recipe below…

Favorite Recipe



  • 3 oz. unsalted butter (very soft)
  • 3/4 cup sugar (1 cup for sweeter version)
  • 1 large egg
  • 1 1/2 cups cake flour (all-purpose o.k.)
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon fresh grated nutmeg nut
  • 1/2 cup light cream
  • 3 or 4 peeled and cored apples cut in wedges (can substitute plums, apricots, persimmons)
  • 3/4 cup blueberries (can substitiue currants, cranberries)
  • 4-5 oz. light colored fruit glaze (or make from apricot jam)


  1. Preheat oven 350 F
  2. Butter 10-inch non stick spring form cake pan
  3. In a bowl beat the butter to a fluffy consistency, fold in sugar and egg
  4. In separate bowl combine flour, salt, baking powder, nutmeg
  5. Add the dry ingredients and cream alternately to the butter mixture, do not overmix
  6. Spoon the batter into pan
  7. Add the apple wedges 1/4 inch apart on top of batter in circular rows until the dough is covered
  8. Sprinkle berries evenly over fruit
  9. Bake for 40 to 50 min. (insert skewer,must come out clean)
  10. Cool for 10 min. then remove from baking pan and move to cake tray
  11. Heat glaze and with a pastry brush coat the top of the fruit
  12. As a dessert serve with your favorite sauce