DAS SYMPOSIUM 2021: FOOD EDUCATION
9 December - 14 December
Many who work in hospitality and food production do it out of passion – beyond that, how can we also become the best workplace? An agriculture- and future-oriented food culture thrives on the people who implement it – and they need skills, resources and a workplace where they can fulfil themselves. However, the staff shortage in many food professions has been made clearer than ever by the Corona pandemic. It shows us that we can do better. In our topic “Food Education”, we meet people who have understood the urgency of this problem and are developing pioneer ideas in their businesses. Moving away from frustration with dusty curricula and rigid structures, we want to shed light on new concepts, give a space to visions for culinary education, exchange ideas together and look at all areas of the food system: from gastronomy and agriculture to bakery. Because good food has to be learned.
12:00 – 2:00 pm
DIGITAL FOOD FOR THOUGHT
Annette Voigt, one of the most dedicated culinary teachers in this country, will give us an overview of what the chef education currently looks like and which challenges it is confronted with.
Sophie Lehmann and Thomas Imbusch (100/200 Kitchen) will present their own training concept. While the Covid19 pandemic posed significant challenges to the entire food industry, Sophie and Thomas decided to make a long-held wish a reality: The Brandherd Esskultur Academy. Here they teach the craft of gastronomy holistically.
We also talk to chef Anton Schmaus, who has been working in gastronomy since the cradle: his parents were the 13th generation to run a hotel and restaurant, he himself learned in a one-star restaurant, made stops across several continents and cooked up a star. Today he runs four restaurants in Regensburg. There, he not only cooks at a high level, but also explores how gastronomy can look like as a sustainable workplace and what new leadership concepts need to be implemented in this hierarchy-dominated industry.
Domberger Brotbrücke at Markthalle Neun
We will visit Florian Domberger at his Brotbrücke of the Domberger Brotwerk in the Markthalle Neun. He tells us more about why he has no problem finding new staff and even has a waiting list of lateral entrants and young aspirants. We learn more about his organisation in the team and how he has rethought the didactics and methodology of training for Domberger Brotwerke and implemented them in his own company.
In addition to really good bread, there are transparent salary structures and collaborations with other bakers such as Björn Wiese, setting new standards in his bakery for what a future bakery can be. A bread bridge is also not just a mobile bakery, but a nucleus for young bread entrepreneurs who, under Florian’s patronage, are to acquire the skills to run their own bakery: from bread to sales to the commercial side. For the Domberger Brotwerk, this synergy is the key to successful training.
We also talk to him about what good or bad organisational management does to the team and the individual and how to deal with the romanticisation of the craft during training.
with Florian Domberger (Domberger Brot-Werk)
11:00 am – 2:00 pm
Not only hospitality and crafts need new faces, but also agriculture. Jacob Fels (Tiny Farms) introduces us to the concept of their “Tiny Farms Academy” as a solution which also promotes a better understanding between farmers and their customers.
Afterwards, we sit down together at a round table. We reflect on what we have learned from the previous days: How do we feel about training and working conditions in our own discipline? What future do we want for our sector and what ideas do we have for it? Which new impulses can we implement in our everyday life? How can we increase the attractiveness of our professions? Be it with further training, new concepts or interdisciplinary exchange. What needs to happen in our companies to achieve this, and what can we leave in the past?
Annette Voigt is a trained chef. As a vocational school teacher, she teaches the culinary trade at the Brillat-Savarin School OSZ Gastgewerbe in Berlin and is also an IHK examiner of prospective culinary graduates. In her practical work, she has been focussing for years on the school garden, an expansion of the training content to include vegan-vegetarian cuisine among other things, as well as the possibilities of a re-conception of culinary training.
Webseite (Photo: Caroline Prange)
Important: Travel and meals are not included in the tickets. Find out more about how everything works in our FAQs. The program is updated regularly.
Due to the current situation and Corona regulation, the event will be held in 2G+ (access for vaccinated, recovered and with daily negative test). The event may take place digitally at short notice.