Hospitality industry chooses its youth champions

KÖNIGSWINTER. Germany's 51 best budding chefs, restaurant and hotel specialists spent a weekend in Königswinter competing for the coveted title at the 42nd German Youth Championships in the catering and hospitality trades. The German Youth Champions 2024 have now been determined. Linus Doufrain, Brenners Park-Hotel & Spa, Baden-Baden (Baden-Württemberg), won in the hotel specialist apprenticeship. The gold medal in restaurant management also went to Baden-Württemberg, namely to Johannes Lauth, Hotel Bareiss, Baiersbronn. Dennis Schneider, Seezeitlodge Hotel & Spa, Nohfelden (Saarland) triumphed in the chef category. The competitors had previously qualified in state championships organised by the 17 DEHOGA state associations and formed a team together. Baden-Württemberg won the team competition, with the team from Saarland taking silver. The team from Hesse took bronze.

"You are all winners," said Guido Zöllick, President of the German Hotel and Restaurant Association (DEHOGA Bundesverband), to the participants at the award ceremony at the Steigenberger Icon Grandhotel & Spa Petersberg in front of 350 invited guests. "Your achievements are a shining example of what is possible in our industry of opportunity." The young talents are the best ambassadors for the high value of dual vocational training and excellent training in the industry, explained Zöllick, referring to the encouraging development in training figures. With 23,421 new contracts in 2023, the industry recorded a whopping increase of almost ten per cent compared to the previous year. In the economy as a whole, the increase was 2.1 per cent. "We are back on the road to success - and are even four per cent up on 2019, the year before coronavirus," said Zöllick, thanking all training companies and trainers for their outstanding commitment. The DEHOGA President expects politicians to take concrete measures to strengthen the industry's performance. In particular, this includes equal tax treatment of food. "Only seven per cent VAT on food in the catering industry is fair and just. The discrimination of our industry compared to delivery services, takeaway and ready meals from the supermarket must be urgently eliminated."

Margit Susan Lieverz's keynote speech at the award ceremony also whetted the appetite for the industry and performance . In her speech entitled "Career kickstart: With passion and team spirit to success!", the trained chef and actress, hospitality industry expert, presenter, trainer and author highlighted the importance of personal drive for professional development, explained the importance of strong networks and encouraged participants to use the experience and knowledge gained from the competition as a springboard for their careers.

From 19 to 20 October 2024, the industry's young talents showed what they are made of, with the Steigenberger Icon Grandhotel & Spa Petersberg providing a competitive atmosphere and pure thrills. The participants were called upon to put their theoretical knowledge and practical skills to the test. In addition to written work and recognising goods, the competition tasks included preparing food, mixing cocktails, designing menus, setting tables, developing concepts or conducting reception and sales talks, depending on the training occupation. The festive dinner on Sunday was the highlight of the competition. Each chef had to create a four-course menu for ten people from a given shopping basket. The restaurant and hotel specialists had expertly set and decorated the tables. They accompanied the guests throughout the evening and skilfully served food and drinks. There was also a premiere at the 42nd edition of the competition: for the first time, some trainees who are learning the new "Restaurant and Event Catering Specialist" apprenticeship, which has only been available since 2022, took part.

At the award ceremony on Monday, the participants received their medals from DEHOGA President Guido Zöllick, Andrea Nadles, President of the Association of Service, Restaurant and Hotel Professionals (VSR), Thorben Grübnau, Vice President of the German Chefs' Association (VKD), Eva-Maria Rühle, Chairwoman of the competition management, as well as the jury chairmen Roland Kestel (chefs), Joachim Vorrath (restaurant professionals) and Elisabeth Frahling (hotel professionals).

In recognition and honour of their outstanding knowledge and skills, the participants also received training and hotel vouchers and non-cash prizes such as specialist literature.

The German Youth Championships are organised by the DEHOGA Federal Association, the German Chefs' Association (VKD), the Association of Service, Restaurant and Hotel Professionals (VSR) and the FBMA Foundation.

The most important supporters of the competition include Koelnmesse and MKN as the main sponsors, hoga Unternehmerversorgung, the Franz Herrlein Foundation, Metro AG and the Bitburger Brewery Group.

The best in their field at the German Youth Championships 2024

Hotel specialist:

1. Linus Doufrain Brenners Park-Hotel & Spa, Baden-Baden (Baden-Württemberg)
2. Justus Reise Leipzig Marriott Hotel, Leipzig (Saxony)
3. Adrian Hasani Seezeitlodge Hotel & Spa, Nohfelden (Saarland)

Restaurant specialist or specialist for restaurants and event catering:

1. Restaurant specialist Johannes Lauth Hotel Bareiss, Baiersbronn (Baden-Württemberg)
2. Restaurant specialist Vidun Rossouw Hotel Bayerischer Hof, Munich (Bavaria)
3. Restaurant and event catering specialist Henrik Galla Hommage Parkhotel Bremen, Bremen (Bremen)

Cook:

1. Dennis Schneider Seezeitlodge Hotel & Spa, Nohfelden (Saarland)
2. Kassian Börner Tiger & Palmen Group, Frankfurt (Hesse)
3. John Delbrouck The Charles Hotel, Munich (Bavaria)