Apprentice menu inspires in the Mistelbach-Gänserndorf State Clinic

Apprentice menu inspires in the Mistelbach-Gänserndorf State Clinic

A culinary premiere took place in the Mistelbach-Gänserndorf State Clinic: the apprenticeship menu, a highlight of the monthly event, was prepared by the trainees with a lot of creativity and commitment. The initiative, directed by chef Peter Glaser, gives the young chefs the opportunity to demonstrate their arts and bring their own ideas into the dishes.

The clinic team, consisting of chefs, confectioners and four apprentices, cooks around 2,200 meals for patients and employees every day. These regular challenges not only offer a varied training, but also space for the personal responsibility of the apprentices, which is of great importance in gastronomy.

a creative menu

Responsible for the menu on November 18 was Oliver Filwieser, who is in the third year of training of his apprenticeship. Together with the cook Isabella Scherzer, he created a tasty pulled pork burger with grid fries. Filthewish shared his enthusiasm: "Cooking the apprenticeship menu is a great pleasure because you can bring and implement your own ideas." This positive experience was also confirmed by the feedback from the participants who praised the creativity and taste of the dishes.

chef Glaser underlines the importance of this format: it enables the apprentices not only to learn, but also to integrate innovations into the clinic's often strict menu. These events are a welcome change and an opportunity for the trainees to demonstrate their culinary skills and to promote creative thinking.

committed trainees

The commercial director of the state clinic, Florian Trummer, also expressed a positive statement about the initiative. "Our apprentices are very committed. I am pleased that we young people can offer such a wide range of training opportunities," he noted. With this point of view, it becomes clear that the apprenticeship menu is not only an event, but also an important part of the training system in the kitchen.

This type of training, which goes far beyond learning cooking techniques, also promotes teamwork and responsibility among the prospective chefs. You will find out what it is like to design a menu from the idea to implementation and to receive direct feedback from the vinegar.

In order to learn more details about the apprenticeship menu and the experiences of the trainees, you can take a look at the report by www.meinbeinbezirk.at throw.