PASSION STORIES No. 2 12 NET- WORK Whether at home or around the globe, few other industries open up such diverse opportunities for personal dream careers like gastronomy does. And the Jeunes Restaurateurs serve as the perfect springboard. Text: Wolfgang Maria Gran An association of 400 restaurants in 16 countries pursuing the same goal is extraordinary in its own right. Especially when it manages to inspire a multitude of gifted individualists with a motto that doesn’t stroke egos, but rather spreads a vision: Sharing and promoting talents and passions. JRE chefs and establishments don’t just train young people; they strive to pass on something that Roman Pichler from the “Moritz” in Grafenstein, Carinthia, puts in a nutshell beautifully: “The chef is an explorer, the farmer an inventor, and an artist – when these elements come together, you can immediately taste and feel the spirit behind every dish.” If there’s such a thing as a JRE secret to success, it would be that exchange, inspiration, and solidarity have replaced secrecy, envy, and competitive thinking. The JRE take immense pride whenever the young people they have trained rise as new stars in the culinary sky. This attitude comes from experience and maturity and has a lot to do with a broad horizon. Developing and fostering that horizon is a major focus of Jeunes Restaurateurs. For young people passionate about gastronomy, those three letters JRE thus represent a tremendous opportunity for their own professional growth. Fortunately, word of this has already got around. The “Masterclass in Culinary Arts” created by former JRE President Andreas Döllerer at the Tourism School in Bad Hofgastein is a true success story. A 3-year course of study highlighted by practical experience with JRE chefs, and concluding with certification as a chef, restaurant manager, or a hotel and hospitality assistant. The eighth iteration begins in autumn 2024, for more info visit: ts-badhofgastein.at True apprenticeship training, i.e., the imparting of extensive knowledge and practical skills, is important to all JRE members. Both traditional apprenticeships after a basic school education as well as unusual career paths are possible. An apprenticeship simultaneously leading to a high school diploma is likewise a welcome, new trend. And when Hannes Müller at Die Forelle has an IT professional, or, in the case of Josef Floh in Langenlebarn, a long-time graphic designer, starting their cooking apprenticeship later in life, that can only be seen as a compliment to JRE. Masterclass and top apprentices THE NEXT GENERATION The annual JRE Service Day for hospitality employees, featuring lectures, discussions, tastings, and networking – also with a dash of party vibe – at various top Austrian vineyards, is a gesture of appreciation and team spirit. Pictured here at Weingut Bründlmayer. The best training for a fulfilling future: A full apprenticeship at a JRE restaurant is just one of several ways to launch a successful career. Photo: Anna Stöcher Photo: Mark Stickler
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