Creative contributions to the "Genuss Kultur Preis"

ELTVILLE- The German catering industry can look forward to a new generation of chefs, hotel and restaurant professionals. As part of the Josef Laufer Foundation's "Genuss Kultur Preis", the jury was surprised by a flood of innovative concepts.

The task for the participating young chefs was succinct: "Imagine you have your own restaurant. How do you make your guests happy?" They had to submit a general concept, specific dishes and drink suggestions as well as decoration ideas and surprise elements. "We were blown away by the variety of ideas," said founder Josef Laufer with delight. From a return to traditional values to modern approaches to molecular and fusion cuisine, everything was included.

In addition, more than 90 per cent of the trainees focused on regionality, sustainability and good craftsmanship as chefs and hosts. Applicant couple Melina Juliet Schwarz-Martinez and Grigorios Sotos from Hürth are particularly clear in this respect: their dream combines "traditional principles in the kitchen and service with a deep awareness of animal welfare and environmental protection". Ismailbekova Kanykei from Trier wants to combine molecular cuisine with a sustainable, environmentally friendly concept. In her restaurant of the future, "MolEKOlar", the aim is to raise awareness of a sustainable culture of enjoyment in addition to catering in workshops and cookery seminars. Vivian Schlegel from Pforzheim wants guests to feel "at home". "Why shouldn't that feeling of security and warmth also be possible in a restaurant?" She sees herself as an all-day provider and wants to offer people the opportunity to spend time with others outside their own four walls, like in a second "living room", from breakfast to dinner.

Gabriela Alvarez from the Maritim in Bad Homburg whisks her guests away to a magical, enchanting world in her restaurant, which is to be designed like a fairytale castle. Berlin-based Taron Hayrapetyan took the legalisation of cannabis as an opportunity to take a "very scientific" look at the effects of THC when visiting a restaurant. In his view, a joint enhances the sense of flavour and pleasure and turns a good experience into an even better and more intense one. Alcohol is taboo due to the interactions.

Katharina Möhrle from Ofterschwang wants to escape the hectic pace of everyday life. She creates "real moments and real encounters for real enjoyment." She recommends that her guests leave their watches and mobile phones at the entrance so that they can concentrate on the essentials. "Just the experience of not being constantly reachable, being able to forget about time and simply enjoy will be new territory for some guests," promises the Black Forest native, who studied at the Sonnenalp in Ofterschwang. With a wealth of life experience, Colombian-born Ed Ladino Samboni joined Michelin-starred chef Thomas Martin as a trainee chef at Carls in Hamburg's Elbphilharmonie. As a journalist, he spent almost ten years travelling in his native South America before turning his hobby into a career. His concept is a reflection of his many talents: he recalls the journey of the potato from South America to Europe in colonial times, makes historical references and incorporates different cultures and culinary worlds into his overall concept.

Selina Oesterling from Erfurt also takes her guests back in time, on a journey to her childhood. Her approach ranges from decorations from different eras and "dishes with childhood memories" to the smells and sounds of "mum and grandma's times".

Kalea Barradas Pombeiro from the Atrium Hotel in Mainz takes on the theme of "inclusion". In her "GenussOase", high-quality gourmet cuisine is combined with a social approach. Employees with and without disabilities work together here and create an inclusive atmosphere that helps to build bridges.

The story of applicant Kittapong Kreewong is reminiscent of the beginning of the "American dream". Only three years ago, he came to Frankfurt from his native Thailand alone and without any knowledge of the language. His path led him to the Frankfurt hotel industry - he started in housekeeping, helped out in the kitchen and began his training after around two years. He sees himself as a pioneer of "Bauhaus-style fusion cuisine", by which he means the transformation of traditional German dishes with modern techniques and surprising ingredients to create a new kind of culinary experience.

What happens next

The jury will select the winners in February 2025. The top three will receive prize money of EUR 1,000, EUR 500 and EUR 250. A special reward awaits the winner: he or she will be allowed to test their own concept in the training company for one evening.

The Genuss Kultur Preis 2025 will start in March 2025, when the "DEHOGA" and "Azubiweb" will once again be partners of the competition. "Without these networks, the path to the trainees would be much more difficult," says Laufer, thanking the partners.