Thomas Dorfer: Sustainable apprenticeship training in gastronomy

Thomas Dorfer: Sustainable apprenticeship training in gastronomy

The name Thomas Dorfer is a synonym for top quality in Austrian gastronomy. As a chef in the Landhaus Bacher in Mautern, Dorfer has not only received numerous awards, but he also passes on his knowledge and passion for cooking to the next generation.

The profession of cook is about a turn. In recent years there has been a significant decline in apprentices in gastronomy, since many young people have chosen an academic career. But it is becoming increasingly evident that interest in training in the kitchen is growing again. Despite a high number of open places in Vienna, where there are ten times as many free items as apprentices, the situation in Lower Austria remains more balanced.

career changer in the gastronomy

An exciting development in the field of cooking theory are the career changers. Dorfer describes that many of these prospective cooks come from professions in which they were not fulfilled. One example is a young woman who broke the school after an internship in his restaurant to start her cooking apprenticeship. Her parents insisted that she catches up with the Matura, which Dorfer liked to support by giving the young woman half a day a week. Today she has completed her apprenticeship with distinction and works in France.

Another remarkable career changer was a dentistry student who found the courage to change the direction of his professional career after one year during his studies and to start as an apprentice in the Landhaus Bacher. Such decisions testify to growing awareness that practical experiences and passion for cooking are valuable qualifications.

Thomas Dorfer is experiencing a steady increase in interested parties who dream of training as a cook. Three years ago, the Landhaus Bacher trained eight apprentices, which is considered a considerable number in view of the size of the company. The house endeavors to hire talented young people outside the regular training period and is in close exchange with the vocational school to meet the need for well -trained specialists.

But despite the positive developments, there are always prejudices against the catering trade. A central point that Dorfer addresses is the difficult image of the catering life. It is often incorrectly assumed that this profession only brings hard work and little recognition. Dorfer sees it differently: "The gastronomy is a profession with many options and is characterized by the ability to be a host," said Dorfer. He emphasizes the importance of communication and teamwork between the kitchen and service to create a successful restaurant experience.

It is also important to mention that the gastronomy is not the only industry in which work is done on weekends. Dorfer appeals to change the view of jobs in the catering trade and show that free time is also possible as part of weekend work. "If we all say that we don't want to work at the weekend, who will be there for the guests who want to spend a nice evening in the inn?" he explains in emphasis. Flexibility in working hours is an important part that should be ready to enter into this profession.

Appreciation is a fundamental prerequisite for Dorfer for successful cooperation. In his company, care is taken to ensure that the employees receive the recognition they deserve, and in a family environment, in which quickly changes and adjustments are easier than in large companies.

Thomas Dorfer: A career with tradition

"I already knew in elementary school that I wanted to be a cook," says Dorfer motivated. Growing up in a family of gastronomy experts, his father's influences, confectioner and baker, and his mother, who worked as a cook. After his classic training in a hotel and subsequent Federal Army, he traveled to Australia, where he quickly realized that the Austrian training is very much appreciated internationally.

Dorfer gained experience in different countries and always strived to deepen his knowledge in order to work as a chef one day in a large hotel. After a few years abroad, he returned to Mautern in 2002, where he has now found his professional and private home.

The training of young specialists remains an essential basis for gastronomy. While the shortage of skilled workers is still a big topic, the commitment of personalities like Thomas Dorfer shows that the future of gastronomy is in training and conviction that cooking is not just a profession, but a calling. Further impressions on the location of apprenticeship training in the catering trade offers current reporting on the challenges in front of which restaurateurs face.