Knowledge under the hat: a waiter is not a food courier!
The pre-summer fever has already set in; young people training for a career in the hospitality industry are already looking for sea refreshments. We at Gault&Millau Slovenia would love to join them, but what with the energy and new ideas already pulling us into autumn, when we will gather again for the second Knowledge Under the Hood event. We talked to the Director of Gault&Millau Slovenia, Mira Šemić, to find out what we managed to get under the hood at the first one.
This spring has been very rainy. But it seems as if you have summoned the sun with the first Knowledge Under the Hat?
(laughs) Yes, the yellow colour of the Gault&Millau Slovenia guide already brings us sunshine, but at this first training event for young people entering the hospitality industry, it was really wonderful. The energy, the knowledge-hungry faces, the eyes full of enthusiasm. And of course, the wonderful turnout. We had more than 140 young people with their mentors from all over Slovenia, from colleges and universities of catering and tourism, and many young chefs and waiters from local restaurants and hotels. I am delighted that we have attracted so much interest.
The Knowledge Under the Hat events are mainly aimed at future waiters, why is that?
Waitering is a wonderful profession and I think it has unfortunately been pushed to the side a bit in recent years in our country. This is not the case with the profession of chef, which has gained a lot of visibility and publicity. But what is a good culinary creation on the plate if it is not properly presented? If it's not served with a smile, if someone can't tell you a story about it? All the chef's efforts are in vain. Because the guest appreciates a complete experience. From the ambience, to the table setting, to the staff and of course the food. That's the goal of every good caterer, a great overall gastronomic experience.
The waiter is also, in a way, the face and reflection of the restaurant...
Absolutely, the waiter is not just a bring - take away, he is not a courier who delivers the food. You don't need all the skills that good waiters have to be a courier. A waiter is much, much more than that; he is a psychologist who reaches out to the guest. He is the host who smiles, who is friendly, who accompanies the guest to the table. And, of course, he recommends the food; what is best that day and which wine, drink to serve with the food. His attitude shows the character of the restaurant. It reflects the efforts of the chef and the whole cooking team, it carries that special character that every restaurant wants to have.
So there is still a lot of potential in this area, and you want to bring it to the surface with the Knowledge Under the Hat events?
The Knowledge Under the Hood events have an important mission. I like to say that we are spreading enthusiasm, spreading love for the profession and doing it in the most comprehensive way possible. That's why we involve in training both chefs who have walked a thorny path and are therefore a great example and motivation for young people, and chefs who light a fire in the eyes of young people by demonstrating their knowledge and the creativity of their skills. Even those who are training to be waiters, because they too need to know the procedures and processes well in order to be able to pass on the story of creativity. I also teach the basics of sommeliering, but I also talk about etiquette, atmosphere, equipment and the overall guest experience. Because it's all part of the gastronomic experience.
In addition to you, the speakers at the first event included chefs Ana Roš, Jure Tomič and Tomaž Bevčič, and Mgr. Maja Pak, Director of the Slovenian Tourist Board, which is also the main partner in the project. Can you tell us who will inspire young people in the autumn?
That's still a secret, but we will reveal it in due course. You are following us, right? (laughs). Without a doubt, our main partner remains the Slovenian Tourist Board, which has made the gastronomic experience of the guest one of its key tourism products and has also recognised the high praise and promotional potential of Slovenian cuisine in the Gault&Millau Slovenia guide. We are also continuing to join forces with the Slovenian Chamber of Tourism and Catering, and our efforts are also supported by the Slovenian retailer Lidl Slovenia. Above all - and I stress this with great pride - it is a great pleasure for me that this common story will be created through the intertwining of ideas, initiatives and the creative flair of young people and their mentors. Because we all know that only together we will be able to put all this knowledge and experience under one cap.
Watch the video report from the first Knowledge Under the Hood event.
