14 February 2021

Sacher's young chefs developed together with chef de cuisine Dominik Stolzer three new menus. The net proceeds support "Kitchen Youngsters Vienna / Lower Austria" projects for the training of young cooks and apprentices.

The pandemic has now lasted nearly 12 months. When writing a résumé about the work of the administration, one of the most important key skills of officials which deserves a closer look is strategic planning. A spotlight can be thrown on various fields such as health related strategies like the organisation of Covid-19 tests, vaccination plans, or strategies in the fields education or economy. When writing a summary about the work of the administration, some fields will overlap such as in the case of apprentices who are trained at companies in a daily work process. Caused by the necessary closings of restaurants or hotels, especially apprentices in the hospitality industry are impacted very negatively in the field of education. From the side of the administration, several activities to secure work places and to prevent the migration of work forces to other industries have been set from the start of the pandemic last year. But for apprentices, training of skills can only happen through practice. In such cases, community activities can help.

Hotel Sacher Wien presented recently the click & collect 'Sacher's Junge Köche' service. The service is programmed as an important experience step under the guidance of Sacher chef Dominik Stolzer for the résumé of the trainees. With the net proceeds, Hotel Sacher supports the "Kitchen Youngsters Vienna / Lower Austria" projects for the training and further development of young cooks and apprentices.

Image: The young chefs developed together with executive chef Dominik Stolzer the three menus named after the bars of Hotel Sacher Wien - Menü Rote Bar (traditional-Austrian), Menü Grüne Bar (modern-innovativ), Menü Blaue Bar (refined-vegetarian). The team selected together the environmentally friendly packaging and designed the marketing. Additionally, the apprentices will train their service skills. When taking the orders, the apprentices will recommend wine or cocktails for the Sacher dinner at home. The 'Sacher's Junge Köche' service starts tomorrow on 15th February (currently planned until 28th February); details at sacher.com/de/restaurants/jungekoeche/. Photo: © Hotel Sacher.