On May 20th, the first Gault & Millau educational event took place in our hotel, where over one hundred young chefs, waiters and students of Slovene catering schools had the opportunity to learn catering skills from the greatest Slovenian masters with the chef Ana Roš at the helm.
On May 20th, a Gault & Millau event took place at our hotel – Knowledge Under the Toque. It is the first in a series of training events where the Gault & Millau gastronomic guide and Slovenian Tourist Board raise awareness of the importance of the comprehensive experience of hospitality.
“Slovenia is becoming an important culinary destination, its cuisine and chefs have gained a lot of popularity, while the occupation of the waiter is somehow overlooked or has lost its importance. It is a creative, wonderful profession, which requires a lot of knowledge – about food, about wine, about etiquette, etc. – it requires a full personality that, together with a chef’s artistry on a plate, creates an entire gastronomic experience. Not all are aware of this, so we at Gault & Millau Slovenia would like to help and motivate the development of holistic knowledge. Knowledge Under the Toque is the first step in this direction, ”said Mira Šemić, director of Gault & Millau Slovenia.
The event was attended by more than a hundred young chefs, waiters and students of Slovenian catering schools. They were inspired by the practical workshops with chefs Tomaž Bevčič and Jure Tomič. By sharing her path “Through thorns to the stars”, chef Ana Roš additionally provided a good measure of motivation to the young for creating one’s own story of success.
The whole event in the conference hall was also broadcast live through our new OLED video wall, where our cameramen simultaneously shared the cooking creations of both chefs. In this way, the participants had the opportunity to really follow the cooking masterpieces very closely.
We are also confronted with the problem of lack of hotel staff in the hotel industry, and we are actively trying to make the profession of the waiter valued once again. We welcome any initiative for sustainable improvements in this area and we are proud that we have the opportunity to host this strategically important set of educational events.
