Fish, delicatessen and finishing touches

HAMBURG - Promoting young talent is one of the key concerns of Jeunes Restaurateurs Deutschland (JRE). As part of the additional training at the JRE Genuss-Akademie in Bad Überkingen, the annual trainee day offers young talents from member companies the opportunity to gain further professional training and network with each other. This year, the two-day format took place from 7 to 8 September in Hamburg - prepared and accompanied by the three Hamburg JRE chefs Felix Dietz ("Rive Fish & Faible"), Stefan Fäth ("Restaurant Jellyfish by Stefan Fäth") and Maurizio Oster ("ZEIK").

With its culinary diversity, proximity to the water and the presence of several JRE businesses, the Elbe metropolis provided the ideal stage for a practical and enjoyable programme. For two days, the trainees deepened their knowledge in the professional handling of fish, got to know the world of spices and broadened their taste horizons through the conscious use and tasting of high-quality ingredients. The focus was on deepening professional knowledge, exchanging ideas with like-minded people and gaining new perspectives for their own careers.

From tuna to oysters - insights into the craft

To kick things off, the participants met for a relaxed get-together at the "ÜberQuell" brewery pub, accompanied by JRE chef Maurizio Oster. Monday got off to an early start with a tuna show at Yin Seafood. There, professionals demonstrated how to expertly cut up a whole tuna fish and impressively conveyed the importance of respectful handling of high-quality products.

The tour continued to FrischeParadies Hamburg - JRE partner and specialist for exclusive food products. In addition to a tour of all areas of the company, the group then attended an oyster workshop at Felix Dietz's "Rive Fish & Faible". Under the guidance of JRE partner Deutsche See, the trainees were able to get hands-on. "The trainee day brings our trainees very close to the products and shows how important it is to handle food with care," says Dietz.

Pepper knowledge and product diversity

In the afternoon, the focus was on sensor technology and product knowledge. The HELA workshop - also a JRE partner - centred on pepper varieties, vinegars, oils and the role of spices in modern cuisine. The culinary highlight of the day: dinner together at the Michelin-starred restaurant "Restaurant Jellyfish by Stefan Fäth", for which JRE chef Stefan Fäth developed his own menu focussing on fish. "The trainee day is an important element of our work with young talent. It offers opportunities ranging from professional input and new contacts to connections with other JRE businesses," emphasised Benjamin Maerz ("Hotel Rose & Maerz - Das Restaurant", Bietigheim-Bissingen), member of the Executive Board and patron of the JRE Genuss-Akademie.

The participants were also enthusiastic: "From the Tuna Show in the morning to the dinner in the evening - this day was a real highlight and showed us how versatile our profession can be," said Friederike Westphal, trainee chef from the Hotel Hirsch in Fellbach-Schmiden.