Indulgence in the Zillertal

When the school becomes a twelve-toque temple

The graduating class of the hotel management school at the Zillertal tourism schools in Zell am Ziller recently had the pleasure of working with four three-toque chefs. The project is called "Learning from the young and wild".

Normally there is strict order here: no loose hair, no nail polish. School uniform. Today, however, they cook in colorful pants, different colored socks, with a cap and brightly painted nails. And with twelve hoods! "Learning from the young and wild" is the name of the project that brings fire into the kitchen of the tourism schools in Zell am Ziller.

There is not much difference between teacher and chef.

Sebastian Stock

Four three-toque chefs are preparing the four-course menu for the evening. Not a trace of hectic. "Everyone only has to do one course here," grins Sebastian Stock. The fact that his "employees" are 23 students today doesn't bother him. "There's not that much difference between teacher and chef," says the head chef of the "Chefs Table" restaurant at the Hotel Bergfried in Tux with a wink.

"I was pleasantly surprised"
And according to their teachers, the students shouldn't have done too badly: "I was pleasantly surprised," reports Stefan Geisler from Schulhaus Tirol in Zellberg and his colleague Maximilian Stock (Genießerstube im Alpenhof), who is responsible for organizing the entire project, agrees: "I didn't have many expectations, but the pupils are very committed."

At the beginning of the year, each chef developed dishes for this purpose and introduced them to the pupils in a teaching unit. Excursions to the producers of the products used were also on the curriculum - as well as visits to the chefs' businesses.

"After this project, I'm drawn towards the kitchen"
An experience that left an impression on the youngsters: "It was always clear to me that I wanted to go into gastronomy," confirms 17-year-old Magnus, "but after this project, I'm even more drawn towards the kitchen." That was precisely the aim of the cooperation: "It would be good to have a few people for service and, above all, chefs," emphasizes Peter Fankhauser, head chef at "Guat'z Essen" in Stumm.

The way of cooking that he and his colleagues show the pupils and the work in the businesses cannot be compared with the workflow in a school kitchen. Suddenly they are working with tweezers, with the finest ingredients, on the smallest scale. "With us, the students see that you can achieve something with your job, that you can be creative," says Fankhauser. He has already convinced Magnus: "It's not just food, it's art!"

Enthusiastic young talent, hopeful chefs
"That gives us hope for the next generation," Geisler confirms. Hope that the enthusiasm will continue and that one or two of them will go on to work in a kitchen. "I would take them," explains Sebastian Stock and his colleague Geisler asks the following question: "Why didn't we do the whole project much earlier?"

If it's up to school board member Peter Dornauer, at least a repeat should not be a problem: "The students get to know the positive sides of gastronomy. These partners can get young people excited about it." And the "young and wild" have also acquired a taste for it.

Sebastian Stock is already in the starting blocks for the next school year. To bring a breath of fresh air into the school kitchens and inspire the next generation.