Ausgabe zur INTERGASTRA 2020

11 01/2020 Development Options For Professional Advancement ben mir Selbstvertrauen.“ Begeistert erzählt die junge Köchin von ihrem Traumberuf: „Das Schöne ist, dass wir mit hochwertigen Produkten arbeiten und relativ rasch ein Ergebnis unserer Arbeit sehen.“ Und wenn auf dem Weg zum Erfolg Steine liegen, weiß Juan Amador Rat: „Dann gilt: aufstehen und weiter- machen. Fehler sind nicht zwingend negativ, wichtiger ist es, danach zu wissen, wie es nicht geht!“ Auch der Besuch von Fachmessen sei relevant, um mit der Branche zu verwachsen, erklärt Michael Oettinger: „Als Gas- tronom schätze ich den direkten Aus- tausch mit Lieferanten, Kollegen und Produzenten, wie ihn die INTERGAS- TRA bietet. Zudem begutachte ich die neueste Gastro-Technik gerne persön- lich vor Ort.“ Über Juan Perez Amador Juan Amador prägten nach seiner Kochausbildung Klassiker wie Albert Bouley im Waldhorn in Ravensburg und Avantgardisten wie Ferran Adria gleichermaßen. Sein kulinarisches Können brachte ihm von 2008 bis 2012 drei Sterne des Guide Miche- lin für sein Restaurant AMADOR in Langen bei Frankfurt ein, die er von 2012 bis 2015 auch in Mannheim ver- teidigte. Seit 2016 befindet sich das AMADOR in Wien. Hier folgte 2019 die Höchstbewertung im Guide Mi- chelin Main Cities of Europe, wodurch das neue AMADOR zum ersten Drei- Sterne-Restaurant Österreichs wurde. Über Michael Oettinger Michael Oettinger hatte schon früh das Ziel, die Ausbildung zum Koch zu absolvieren. Seit über 150 Jahren be- treibt seine Familie das Hotel Hirsch in Fellbach (Stuttgart) mit dem mehr- fach ausgezeichneten Oettinger’s Restaurant. Der 41-Jährige und seine Kollegen wollen mit der Ausbildung an der Genussakademie die ange- henden Köche bestmöglich vorbe- reiten und den Beruf des Kochs noch anspruchsvoller machen. Über Tobias Meyer TobiasMeyer erfüllte vor 15 Jahren sei- nen Traum von der Selbstständigkeit und gründete zusammen mit seiner Frau Julia das Franchiseunternehmen „tobi’s“. Der Erfolg seines Konzepts: regionale und deutsche Lieblings- gerichte in der Systemgastronomie. Mittlerweile betreibt er vier Filialen im Großraum Stuttgart. Motivation breeds success, and success breeds motivation T rade fairs, like INTERGAS- TRA, the leading trade fair for the hotel and gastro- nomy business (15 to 19 February 2020) in Stuttgart, are ideal indus- try platforms for finding out about the latest developments and trends and shaping your own career path. Success stories fromaward-winning chefs and industry experts coupled with offers from associations fur- ther confirm the fact: the hospita- lity sector offers a wealth of deve- lopment options for professional advancement. “The industry boasts short career paths. You have excellent opportuni- ties to be successful if you are good at your job,” confirms Daniel Ohl, Press Spokesman for the German Hotel and Restaurant Association (DEHOGA), Baden Wuerttemberg, getting right to the heart of thematter. Dual vocation- al training programmes, ‘Abitur’-level vocational leaving certificates at dual vocational colleagues, the acquisition of additional qualifications and on- going professional training, possibly at the German Hotel and Restaurant Association (DEHOGA) Academy in Bad Überkingen, provide the very best prerequisites for this. “We also offer a stepping stone for career entry – in conjunction with the Federal Employ- ment Agency, young professionals, students and apprentices have the opportunity to get to know top com- panies from the hotel and restaurant sector in person in the Employment Agency’s Career Centre at INTERGAS- TRA. Many success stories have begun here as we bring the masterminds of the industry together,” explains Markus Tischberger, INTERGASTRA Project Manager. Learning from the big boys Michael Oettinger, Chef at the Hotel Hirsch and the multi-award-winning Oettinger’s Restaurant in Fellbach (Stuttgart), offers trainees the opportu- nity to qualify for a career in top res- taurants at the same time as gaining vocational college training at the JRE Genuss-Akademie in Bad Überkingen. “We, that is the Jeunes Restaurateurs d’Europe, bring together the country’s most successful restaurant businesses in the German section. We pass onto up-and-coming talent the expertise that sets us apart: experience, ability and passion,” explains Oettinger. Juan Perez Amador, Austria’s first three-star Michelin chef, describes the training scheme in his business: “Emo- tion is the formula for our work – as chefs, we embody our creativity and add to it our own passion. Young peo- ple, in particular, need the space to get to know themselves and develop their strengths.” “You need a training company to do this: dealing with people with respect and recognising apprentices as full members of the team are a priority for Amador. Interpersonal skills count as much as professional ability and pas- sion, explains Tobias Meyer, founder of the franchise company “tobi’s”: “I attach a lot of importance to fairness and place trust in my employees. As a franchisor, I also believe in the philoso- phy of making others strong. After all, the business also needs to be able to run without me.” Competitions confirm and motivate Up-and-coming chefs can demon- strate their skills in competitions, like the DEHOGA Youth Champion- ships or the Rudolf Achenbach Prize awarded by the Chefs’ Association e.V. Anna Stocker, winner of the 2019 Rudolf Achenbach Prize and former apprentice at the Brenners Park Hotel in Baden-Baden, confirms: “Success motivates me and gives me confidence in myself.” The young chef talks enthu- siastically about her dream job: “The great thing about it is that we work with high-quality products and see the result of our work relatively quickly.” And should young people encounter obstacles on the path to success, Juan Amador has a few words of wisdom: “Then you need to pick yourself up and move on. Mistakes are not necessari- ly negative; it is more important that you realise afterwards how NOT to do something!” Visiting trade fairs is also relevant as it helps you grow with the industry, explains Michael Oettinger: “As a restaurateur, I appreciate the direct exchange with suppliers, col- leagues and producers that INTERGAS- TRA offers. At the same time, I also like to investigate the latest catering tech- niques in person in situ.” About Juan Perez Amador Traditionalists, like Albert Bouley in the Waldhorn in Ravensburg and avant-gardists, like Ferran Adria, shaped Juan Amador in equal meas- ure after his apprenticeship as a chef. His culinary skills secured him three Michelin stars from 2008 to 2012 for his Restaurant AMADOR in Langen near Frankfurt, which he also defended from 2012 to 2015 in Mannheim. AMA- DOR has been in Vienna since 2016. Here he was presented in 2019 with the highest award in the Michelin Guide Main Cities of Europe, which made the new AMADOR Austria’s first three-star Michelin restaurant. About Michael Oettinger Michael Oettinger had the aimof train- ing to become a chef from an early age. His family has been running the Ho- tel Hirsch in Fellbach (near Stuttgart) with its multi-award-winning Oetting- er’s Restaurant for over 150 years. The 41-year old and his colleagues want to prepare budding chefs as best as possi- ble and make the profession as a chef more discerning with an apprentice- ship at the Genussakademie. About Tobias Meyer Tobias Meyer fulfilled his dream of independence some 15 years ago and founded the franchise company “to- bi’s” with his wife Julia. His successful concept? Favourite regional and Ger- man dishes in mass catering. Now he runs four branches in Greater Stutt- gart. InderAkademie geben wir andenNachwuchs weiter,was uns auszeich- net:Erfahrung,Können und Leidenschaft Foto: M. Oettinger