JRE: “From the kitchen to society”

The 35th anniversary of Jeunes Restaurateurs (JRE) Germany marks not only culinary progress but also a shift within the world of fine dining. Whereas the focus used to be primarily on the dish itself, there is now more intense discussion than ever about the role fine dining should play in the future. Statements such as “Fine dining is dead”, which are currently being discussed with increasing frequency within the industry, are emblematic of this debate: a shift away from the classic gourmet experience towards greater openness, authenticity and social relevance. Oliver Röder, President of JRE Germany, explains why haute cuisine today must offer more than just good food.

“It is no longer enough simply to cook well. Haute cuisine must ask itself what responsibility it assumes – for products, producers, the next generation and, ultimately, for society. It is precisely in this that we at JRE Germany see one of the most important developments of recent years. In my view, the discussion about whether fine dining is still relevant often falls short. It is precisely top-class cuisine that can provide guidance today: in the handling of food, in sustainability, in regionality and in the question of what conscious enjoyment might look like in the future. Much of what emerges in top-class gastronomy today becomes the standard across the entire industry a few years later. That is why we also bear a special responsibility.

Responsibility beyond the kitchen

As an association of young top chefs, we have always worked closely with regional producers and partners and consciously focus on high-quality, sustainably produced products. For us, however, this approach does not end at the restaurant door. We want to pass on knowledge, engage people and create formats that bring gastronomy to life.

It was precisely with this aim in mind that we founded the JRE-Deutschland Foundation in 2024. It brings together our social activities and creates a long-term foundation for bringing food education, sustainable practices and a mindful approach to food more firmly into society. At the same time, we want to use it to support specific projects and drive forward issues that we believe will become significantly more important in the future – particularly with regard to children and young people.

Education and enjoyment in one

A central component of the Foundation is its own educational and event formats. These include, among others, JRE Chefs4Kids. In these cookery courses, children aged between ten and 14 stand at the hob alongside top chefs, get to know ingredients and develop an understanding of where food comes from and what value it holds. At the ‘ZU TISCH! 26’ food festival in Wirsberg, we will be continuing this format on 17 May, bringing nutrition education to life.

Another key component is our regional charity events. Whether in Bonn, Stuttgart or, coming soon, in Baden-Baden: here we combine culinary experiences with tangible social impact. Since the Foundation was established, these fundraising campaigns have already raised around 85,000 euros. The funds go towards programmes such as the GemüseAckerdemie run by Acker e. V. or school initiatives like “HandWerk & HochGenuss” at the Calvarienberg secondary school in Bad Neuenahr-Ahrweiler. The next JRE & Friends Charity Gourmet Party will take place on 5 July in Baden-Baden.

Involving the political sphere

At the same time, we deliberately create platforms for exchange and discussion through events such as the Culinary Salon. Together with the think tank Zukunft der Gastwelt, we bring the catering industry, politicians and the public together once a year to discuss the future of the sector. In the German Bundestag, top chefs, industry representatives and political decision-makers discuss topics including nutrition education, regionality, inclusion, equality and sustainable framework conditions for catering businesses. The question of what social role haute cuisine can play in the future is also a central focus.

As you can see, for us today it is about far more than just good food. Top-class cuisine must not remain confined to its own little world. It must take responsibility, spark discussions and raise awareness among people about issues such as nutrition, regionality, sustainability and mindful enjoyment. This is precisely where we see our mission as JRE Germany: to combine culinary quality with social impact.”