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Aminess Hotels & Resorts has once again launched preparations for the upcoming tourist season through its well-established training project, Aminess Gourmet Lab. Through a series of expert workshops, participants had the opportunity to learn from renowned chefs and gastronomy professionals, covering all key aspects of food, beverages and guest service.
These educational workshops provide an ideal opportunity for chefs, bartenders, sommeliers and managers working in Aminess restaurants to refine their skills and continue building the successful Aminess gourmet brand. The Aminess Gourmet Lab project reflects the group’s internal values and its strong business focus on excellence within the gourmet segment of the offer. The training sessions are held at various Aminess properties and led by some of the biggest names on Croatia’s gastronomy scene.
This year’s programme was once again led by chef David Skoko, who shared his extensive knowledge of preparing oily fish. Renowned chef Hrvoje Zirojević was responsible for the theme of Dalmatian konobas, while one of the best chefs of the younger generation, Matija Bogdan, guided participants through demanding fine dining techniques. Marko Palfi led the section dedicated to bistro dishes, while chef Mario Mihelj introduced participants to the secrets of vegetarian and vegan cuisine. Exotic flavours and techniques of Asian cuisine were demonstrated by Saša Pribičević, while Robert Perić led a workshop dedicated to the Italian trattoria concept. Finally, participants learned about desserts through four workshops led by Aminess pastry chef Bojana Bukvić.
A new addition to the programme this year is a workshop dedicated to what many consider the most important meal of the day – creating signature breakfast dishes under the guidance of Igor Gudac, while pizza master Davor Milić introduced participants to the preparation of pizza, pinsa and sandwiches. To ensure a well-rounded approach to hospitality, the culinary training is complemented by beverage education. The sommelier course was delivered by experts from the Croatian Sommelier Club, while bartender training was led by Vjenceslav Madić Kishoni. Special emphasis was also placed on signature cocktails in cooperation with PPD Global.
In addition to practical preparation skills, this year’s Aminess Gourmet Lab also places a strong focus on management skills. Aleksandar Orlandini led a series of workshops focused on team leadership and mentoring, increasing profitability in the F&B department, and overall business improvement.
With this project, Aminess Hotels & Resorts, as one of Croatia’s leading tourism companies, continues to invest in its employees, believing that well-trained and motivated staff are the key to delivering an outstanding gourmet experience.
