Aminess launches “Aminess Gourmet Lab” with the aim of educating chefs, waiters and bartenders

first_img“We believe that Croatia has a rich and professional gourmet scene, and by cooperating with the greatest professionals in this field we want to provide our employees with the opportunity to learn from the best, develop their competencies and raise the level of service. With this project we want to make a creative step forward in the popularization of hospitality professions, as well as tourism in general.”, Said Sanja Žužić, head of human resources at Aminess hotels and camps. One of the trainings is related to confectionery, which will be taught by Marko Stojević from the company Higis and who will dedicate his time in Aminess to summer fruit monoportions. Sous vide cooking will be presented by Mario Čepek, a restaurant consultant, who will talk about plans for spending on board meals. Certified Saké Sommelier and Master Sommelier Suwi Zlatić will talk about improving sales through body language and rhetoric as a secret weapon. The head of the Aminess Maestral Hotel service, Tihomir Kramarić, will bring the members of the Aminess Gourmet team closer to serving festive meals and setting up a festive table, while Lorena Radetić will talk about norm control and other valuable knowledge gained as the head of the Aminess gourmet department.  Marin Vanjak, a pizza specialist at the O’Hara restaurant, winner of numerous dough awards and a synonym for quality pizza in Croatia, will hold a workshop dedicated to making bread, but in a slightly different way. “We will learn how to make bread products that you can’t really find in the standard offer – from fresh, carefully selected ingredients, the highest quality flour and yeast that ferments in bread for two days. It is a different approach that requires more time, which is why most people do not use it due to daily obligations and haste. We want to pass on our philosophy of the healthiest product without additives, preservatives and dyes to new generations of chefs. ”, said Vanjak.  “Apart from the Aminess Gourmet Lab, Aminess employees regularly have the opportunity to participate in various trainings, workshops and seminars. The topics are wide – from leadership skills, to those of communication and presentation and computer knowledge. In addition to numerous career advancement opportunities in a motivating and friendly environment, Aminess also provides its employees with a stimulating income that increases from year to year, accommodation and hot meals. “ conclude from Aminess. Education on top quality coffee, craft beer, meat and various culinary and other techniques specific to tourism The topics are gin and tonic and modern mixology, and the training will be led by the famous bartender Vjenceslav Madić Kishoni, who runs a successful company specializing in bartender education.  In any case, a great rounded story, which will educate its employees with top educators from practice and directly raise the quality of their services. These trainings represent a significant step forward in improving the quality of service and the complete experience of staying in hotels, and I believe that with this project we will greatly contribute to the development of all participants, said Chef Skoko and added: “As part of the Aminess Gourmet Lab, I will continue to demonstrate to them how to make the best use of and promote homemade food. The focus of my workshop will be on small blue fish that can be prepared in more ways than we usually do – different types of marinades, countless ways of presentation”, said Chef Skoko. The first level sommelier course will be organized by the Croatian Sommelier Club, while the bartender training will be held by one of the most competent Croatian mixologists and experts in spirits, Vjenceslav Madić Kishoni.  Otherwise, pThe rumors about the launch of the Aminess Gourmet Lab are a continuation of a successful collaboration with David Skok. That’s how the idea came about “Aminess Wine & Gourmet Nights”, exclusive dinners in which chef Skoko with the Aminess gourmet team prepared exciting interpretations of fish specialties with an emphasis on local ingredients.  The training program also includes the topic of risotto and pasta, which will be discussed by Robert Perić, a professional teacher of cooking and confectionery at the School of Tourism, Catering and Trade in Pula. Professional barista from Franck, Josip Novačić, as part of a workshop on making coffee, will show participants different methods of preparing coffee and espresso and latte art. At the craft beer workshop, lecturer Zvonimir Pelko will talk about the history of beer, the craft beer revolution in the world and in Croatia, and the serving and serving of bottled beer. Owner of the first meat boutique in Croatia Beef Shop, Mišo Pešić, will lecture on the preparation and maturation of meat and the preparation of marinades for meat made on a natural basis.  Travel company Aminess has launched Aminess Gourmet Lab, a project that, led by chef David Skoka, aims to educate young chefs, waiters, bartenders and other members of the Aminess gourmet team. The project will bring together the greatest experts from various hospitality areas, and trainings will be held during February and March in the restaurant Loop in Aminess Maravea Camping Resort.last_img read more

McCue: Wisconsin recruiting better than ever

first_imgWhile two straight losses have certainly quieted the hype about Wisconsin developing into a premier football program, it’s clear the Badgers are still establishing a national reputation that has them attracting some of the best players in the nation.Bret Bielema and co. are often known for picking up the guys who are overlooked by the big names of the SEC – the three-star, hard-nosed players – and developing them into some of the best players at their position in college football. Players such as standout Badger linebacker Mike Taylor, a two-star recruit who has turned into one of UW’s top playmakers on the defensive side of the ball, offer a prime example of what Wisconsin is all about. While most schools battle to lock up the speedy and flashy players that abound at the nation’s top high school programs, UW’s program has been known for picking up the so-called blue collar guys whose hard work leads them to success between the hashmarks.But, that’s all starting to change as the Badgers begin to build a nationally recognized brand of football. Although it might not be the best time to say this following two brutal losses that crushed the national attention the Badgers were receiving, Wisconsin is starting to earn consideration from big-time recruits across the country. UW is usually able to bring in the best players in the state, including five-star tackle Josh Ogelsby in 2007, but often struggles to bring the best players from other parts of the country to Madison.For the class of 2012, Wisconsin has already received commitments from six four-star recruits, a noticeable improvement over last year’s three, especially considering that it is barely November. Perhaps most notable among these top-notch high school players is California native and quarterback Bart Houston, a player who could soon find himself in the driver’s seat of the Badger offense. With several offers from several Pac-12 schools already on the line, Houston decided to spend his career in the comforts of Camp Randall before the end of his junior year. Likely turning down future offers from the top programs in the country, Houston is a prime example of a player that would likely not have considered Wisconsin just a couple years back.Another big name pickup for the Badgers in 2012 is tackle J.J. Denman, an imposing character at 6-foot-7, 305 lbs., who turned down the likes of Penn State (his hometown squad), Notre Dame, Miami (Fla.) and South Carolina. Committing to the Badgers just two weeks ago (back when there were still dreams of a national championship appearance), Denman is another player who doesn’t fit the classic mold of a Wisconsin recruit.Denman signing up to wear the ‘Motion W’ made for three four-star offensive linemen coming in 2012, as he is joined by guard Dan Voltz and tackle Kyle Dodson. Though finding big, talented bodies for the O-line has never been much of an issue, getting an out-of-state player sought after by some of the best programs in the country shows just how far the Wisconsin program has come. After all, at a school with such a strong commitment to pounding the ball on the ground, perhaps there is no better place to show your ability in the trenches than as a member of Bielema’s offense.While this recruiting breakthrough can be at least partly attributed to having the right combination of personalities on the coaching staff, it’s also a serious testament to the fact that Wisconsin is rapidly gaining respect across the nation. Before coaches can even think about trying to bring in a player being recruited by the powerhouses of the Big 12 and SEC, they have to prove that their squad can regularly produce on the field.Critics of today’s overhyped recruiting process may point out that national rankings are entirely subjective and don’t indicate how a player will fare at the college level. For years, UW relied on this notion, signing underrated and overlooked players who couldn’t be happier to sign with a serious contender such as Wisconsin. It’s certainly true that the recruiting system has plenty of faults and is in no way indicative of how they will transition to the next level, but signing the big names proves just how valuable playing in games such as the Rose Bowl can be.After two consecutive 10-plus-win seasons, and another one likely on the way (they can’t lose to Purdue, right?), Badger fans shouldn’t be surprised that UW’s success on the field is attracting the top talent in the nation. As ESPN announcers tossed Wisconsin’s name around in the national title conversation, they basically offered free advertising for the UW program. Little things like Russell Wilson’s pitch that more players should consider Wisconsin in ESPN’s “Year of the Quarterback: Depth Chart” documentary can have a surprisingly large impact on recruits that are receiving loads of recruiting letters every day.As the Badgers start to cash in on their recent success, it seems like they are destined to continue to be one of the best teams in the Big Ten. The tear-jerking losses to Ohio State and Michigan State have fans down on the program right now, but there is still plenty to look forward to. Sure, these guys might be nothing more than big names with way too much hype and unreal comparisons attached to their name, but great teams start with great recruiting.Wisconsin fans have always taken pride in the fact that their program is built on hard-working, overachieving players, but perhaps it’s time for a change of attitude. As Badger fans are starting to expect an annual trip to Pasadena, it’s clear that the reputation of the Bielema’s program isn’t just changing in Madison.Ian is a junior studying journalism. Think the influx of top-notch talent can power Wisconsin in the coming years? Let him know on Twitter @imccue or email him at imccue@badgerherald.com.last_img read more