Top trainer Bareiss: in high demand and much sought-after

BAIERSBRONN-MITTELTAL. The 5* Superior Bareiss Resort in the Black Forest, Baiersbronn-Mitteltal, is recognised as one of the ‘most extraordinary and remarkable hotels in the world’ (Michelin Guide 2026) and is a globally sought-after destination not only for travellers seeking luxury. As a private, third-generation family-run hotel, it has also made its mark as an employer brand and a leading provider of vocational training. Its latest successes speak for themselves:

33 apprentices have successfully completed their training at the Bareiss

Three of them were top of their class: Aniana Gogolin and Paul Kosa as a cook and chef respectively, and Samira Noelle Braun, a hotel management assistant. Two of them had previously stood on the winners’ podium at the DEHOGA State Youth Championships: Lisa Mießmer, a hotel management assistant, in first place, and Samira Noelle Braun in third place. And over half of the 33 are staying on at the hotel and taking on their first managerial roles.

45 new apprentices have currently started in five different apprenticeship programmes

Hannes Bareiss on the very high demand again this year, which has far exceeded the number of apprenticeship places on offer: “For many, the virtually unlimited career opportunities in the hotel and catering industry worldwide begin with an excellent apprenticeship at Bareiss – providing a valuable foundation and the best possible starting point for a successful career.”

During the Bareiss Academy, which has just concluded, the new recruits spent two weeks receiving intensive training on what it means to contribute to success in the high-end sector. The 14-day ‘Bareiss crash course’ featured 30 introductory seminars. A selection of the topics covered: mission statement, ‘Who’s Who’ of the organisational chart, basic catering terminology, service techniques, telephone training, handling customer complaints, data protection, fire safety and infection control. Daily tests (10 in total) and three examinations served as a measure of how attentively the Bareiss newcomers had followed the learning material presented by their managers and department heads. The Bareiss family was fully involved in the programme. Hermann Bareiss and members of the management team welcomed the newcomers at the start. Britta and Hannes Bareiss rounded off the final day of the academy by inviting the new ‘Bareissians’ to the Morlokhof for the Morlokhof menu, just as the guests enjoy it. And the trainee representatives organised a barbecue evening for their young colleagues during the academy, showing the ‘newbies’ that at Bareiss, even ‘behind the scenes’, we know how to party and enjoy each other’s company. The trainee outing, Oktoberfest and the Christmas party – legendary moments of togetherness that are still talked about years later.

“That’s one of the most important things,” says Britta Bareiss, “that the young people don’t just get an idea of how the Bareiss works and what tasks await them in the various departments at what level of performance. But that they experience that we are a team – a brilliant team.”