JRE: "Top-class cuisine is cool"

For months now, debates surrounding Germany’s fine dining sector have been dominated by the same narratives: a shortage of skilled workers, economic pressure and the discussion surrounding modern working time models are the main topics in industry news. According to the Jeunes Restaurateurs (JRE), the fact that the fine dining microcosm remains one of the most dynamic, creative and diverse working environments of all – despite these very real, structural challenges – is in danger of being lost amidst this ongoing debate. In a recent statement, the organisation’s president, Oliver Röde, calls for a fundamental shift in perspective. He urges the industry to refocus its attention on the very DNA of hospitality: the collective craft, the promotion of young talent and the innovative spirit practised within the network.

Below, we publish the full text of the JRE President’s statement:

“If you believe some headlines, the hospitality sector is primarily a problem: a shortage of skilled workers, high costs and difficult working conditions often dominate the news coverage. Of course, these challenges exist. And of course, as an association of young top chefs, we too have these issues on our agenda. But anyone who reduces the sector to these issues overlooks the crucial point: hardly any other working environment offers so many opportunities to flourish, take on responsibility and create something special together with others. Perhaps that is why we talk too rarely about why people have been working passionately in the hospitality industry for generations and why, even today, they still make a conscious choice to pursue this career. For this industry thrives on encounters. It brings people together, creates memories and brings genuine hospitality to life. At the same time, it offers scope for different personalities, skills and career paths. It is precisely this diversity that gives our industry its special appeal.

The sommelière or sommelier guides guests through the evening, makes recommendations and ensures that the wine and dishes complement one another. The head of service leads their team and lays the foundations for guests to feel completely at ease. In the kitchen, craftsmanship, creativity and years of experience are combined with high-quality produce from producers, winegrowers and artisan manufacturers. And at the heart of it all are the apprentices, who, with curiosity, enthusiasm and fresh ideas, are helping to shape the future of our industry. It is precisely this mix that makes top-class gastronomy so special. Here, diverse talents come together, learn from one another and pursue a common goal.

This spirit of collaboration has also shaped the JRE since its foundation. As members of this association, we experience every day just how much power lies in this exchange. For 35 years, we have been guided by the conviction that knowledge must be shared so that quality can flourish. Many of us therefore describe the JRE not just as a network, but as a family. A community that supports one another, learns from one another and strives to improve together. And quite often, this can even be taken quite literally: in many of our establishments, several generations of the same family work side by side. This sense of togetherness manifests itself in a wide variety of ways. Through the JRE Culinary Academy, for example, we nurture young talent and support them on their journey into haute cuisine. At the JRE Culinary Lab 2.0, experienced chefs come together, consciously step out of their comfort zones and develop new ideas together. And through dialogue with producers, artisans and partners, it becomes clear that exceptional gastronomy always emerges where passion, craftsmanship and high-quality products come together. This makes it all the more important that this fundamental aspect of our work is not overshadowed by negative headlines or our own frustration. When we talk about the future of haute cuisine, we must instead focus on the people who shape this industry – their craft, their passion and the many opportunities this profession offers. Haute cuisine is looking for talented individuals with a wide range of skills – people who want to create, take on responsibility and be part of a strong community. Perhaps that is why it is time to talk more often again about why, for so many of us, this profession is the best in the world.”