Careers: motivation breeds success, and success breeds motivation18.08.2019 - 22:00
Trade fairs, like INTERGASTRA, the leading trade fair for the hotel and gastronomy business (15 to 19 February 2020) in Stuttgart, are ideal industry platforms for finding out about the latest developments and trends and shaping your own career path. Success stories from award-winning chefs and industry experts coupled with offers from associations further confirm the fact: the hospitality sector offers a wealth of development options for professional advancement.
“The industry boasts short career paths. You have excellent opportunities 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 the matter. Dual vocational training programmes, ‘Abitur’-level vocational leaving certificates at dual vocational colleagues, the acquisition of additional qualifications and ongoing 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 Employment Agency, young professionals, students and apprentices have the opportunity to get to know top companies from the hotel and restaurant sector in person in the Employment Agency’s Career Centre at INTERGASTRA. 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 opportunity to qualify for a career in top restaurants 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: “Emotion is the formula for our work – as chefs, we embody our creativity and add to it our own passion. Young people, 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 passion, 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 philosophy 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 demonstrate their skills in competitions, like the DEHOGA Youth Championships 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 enthusiastically 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 necessarily 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, colleagues and producers that INTERGASTRA offers. At the same time, I also like to investigate the latest catering techniques 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 measure 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. AMADOR 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 aim of training to become a chef from an early age. His family has been running the Hotel Hirsch in Fellbach (near Stuttgart) with its multi-award-winning Oettinger’s Restaurant for over 150 years. The 41-year old and his colleagues want to prepare budding chefs as best as possible and make the profession as a chef more discerning with an apprenticeship at the Genussakademie.
About Tobias Meyer
Tobias Meyer fulfilled his dream of independence some 15 years ago and founded the franchise company “tobi’s” with his wife Julia. His successful concept? Favourite regional and German dishes in mass catering. Now he runs four branches in Greater Stuttgart.
Markus Tischberger is Project Manager of INTERGASTRA, the leading trade fair for the hotel and gastronomy business in Stuttgart. INTERGASTRA will be held from 15 to 19 February 2020. (COPYRIGHT MESSE STUTTGART)
Career Centre: INTERGASTRA together with the Federal Employment Agency assists up-and-coming talent and professionals find their new employer. (COPYRIGHT MESSE STUTTGART)
Daniel Ohl is Press Spokesman for the German Hotel and Restaurant Association (DEHOGA), Baden Wuerttemberg. Over 12,000 entrepreneurs from the restaurant and hotel sector have joined forces in DEHOGA, Baden Wuerttemberg. (COPYRIGHT DEHOGA Baden-Wuerttemberg)
Juan Amador opened his Restaurant Amador in the 19th district of Vienna in 2016 – he cooked up three stars in the last three years. (COPYRIGHT Neolith)
Award-winning chef Michael Oettinger of the Hirsch in Fellbach-Schmiden near Stuttgart is Patron of the JRE Genuss-Akademie in Bad Überkingen. (COPYRIGHT Michael Oettinger)
Tobias Meyer founded the franchise company “tobi’s” some 15 years ago with his wife Julia. Its speciality: regionality in mass catering. (COPYRIGHT Tobias Meyer)
Anna Stocker won the Rudolf Achenbach Prize this year. The young woman completed her apprenticeship as a chef at the Brenners Park Hotel in Baden-Baden. (COPYRIGHT Achenbach)
INTERGASTRA in Stuttgart is the leading trade fair for hotels and gastronomy business. Over 1400 national and international exhibitors presented their wide range of offers in the areas of kitchen systems, food, ambience and equipment for hotels and gastronomy, services, beverages and coffee at INTERGASTRA 2018. On a surface area of over 115,000 m², around 100,000 visitors from over 70 countries obtained information on the latest products, trends and pioneering ideas. INTERGASTRA regularly takes place at the Stuttgart Trade Fair Centre in combination with GELATISSIMO, the largest trade fair for the artisanal production of gelato north of the Alps.
From 15 - 19 February 2020, INTERGASTRA will start the Olympic year in accordance with the Olympic motto #takingpartiseverything, and, with the IKA/Culinary Olympics, the oldest and biggest international cookery exhibition, will celebrate a fantastic premiere at the highest level. In the state capital, around 2000 cooks and patissiers from around the world will then, with their culinary creations, compete and present the nutritional trends of the future.