Newsletter of June 2010

8/9/2019 Newsletter of June 2010

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Diekirch, June 2010 N2/1

Dear AEHT Members

On their return from their marathon business meeting

in Silvi Marina in the Teramo province of Italy, the

AEHT Presidium would like to pass on to you someimportant pieces of news, and to share with you their

most recent professional, gastronomic, cultural and

social impressions and emotions.

The Presidium photographed after their visit of the Atri Cathedral a gem of 13th century religious art

We are delighted to tell you that the organizers have just agreed to another extension of the deadline for

registering at the advantageous early-bird rate for the

Annual Conference to July 16

th

2010. In order toregister, please follow carefully the instructions givenin the previous newsletter, which have been sent to you

by e-mail.

A new type of competition will take place for the first

time in Lisbon: the Hospitality Managementcompetition. This year the competition will be

conducted only in English, and will therefore be

available only to Higher Education students aged 18

and over. Registration is now open athttp://www.aehtlisboa2010.eu. One of the unique

features of this competition is that the performance of

the teams is assessed not only by a panel ofprofessionals, but also by the competing teams.

Our Vice-President Annie Collinet, Director of the

Franois Bise hotel school in Bonneville, has just

decided to retire from her post on November 5th

2010;we must therefore arrange elections to select a new

Vice-President with responsibility for Higher Educationand for relations with the International Association of

Francophone Countries. The election will take place at

the next meeting of the Executive Board at the Annual

Conference in Lisbon. A call for candidates was sent

out by e-mail on June 8th

to the National Representatives any representative who has not

received the relevant documents is kindly requested to

contact the AEHT Head Office. The deadline forsubmitting candidacies is September 1st 2010, and we

hope to receive many expressions of interest.

The Poznan school has just decided not to go aheadwith organising the 2011 Annual Conference. The

Presidium will give priority to the future organisers,Maastricht and Ankara, to fill this gap, before possibly

accepting the offer from the Teramo school to organise

the event in Silvi Marina. The region has an extremely

rich heritage and could be of interest to many of ourmember schools.

Magnificent frescos by Andrea de Litio (late 15 th century) adorn

the choir of the dellAssunta Cathedral in Atri.

The province of Teramo enjoys an exceptionalgeographic location: to the north is the Marchesregion, to the east the Adriatic sea, to the south the

Province of Pescara, and to the west the nature

reserves which protect the Gran Sasso mountain chain

(reaching a height of 2912 metres) and the Monti della Laga chain (reaching 2458 metres) both of them

visible throughout the Province. This geographic

location has had a strong influence on localgastronomy and culture. It is rare to find so many

menus and recipes which combine produce from both

the mountains and the sea. We discovered this for

ourselves in situ on Friday June 4th

and Saturday June

5th when we took part in the examinations for 3rd yearfood preparation and food service classes. At the end ofthis Newsletter we have reproduced the menu which

was served to us on Friday evening you can easily

translate it (heres a useful reminder!) into other

languages using the Restolingua software. The seconddinner was part of a project intended to promote local

sea produce, entitled Products of the Sea as a Touristand Cultural Attraction in Europe Authenticity and

Identity in the Field of Tourism. This project

succeeded in bringing together representatives from a


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large number of public bodies to discuss a shared

preoccupation the conservation and promotion oflocal sea produce with a view to preserving a

traditional territorial cultural identity and to creating

an attractive selling point for tourism.

Symposium on Produce of the sea as a Tourist and

Cultural Attraction in Europe

Congratulations to the organisers who successfully

brought together such a number of important peoplearound a table to debate this pressing problem as well

as other future challenges. Those who took an active

role in the debates were: Anna Paola Mazzone, tourismadviser and chair of the round-table meeting; Gaetano

Vallescura, mayor of Silvi; Luciana Di Marco, adviseron cultural matters to the Silvi town council; Mauro Di

Dalmazio, tourism adviser and Paolo Gatti, state

education adviser (both representing the Abruzze

region); Valter Catarra, President of Teramo province; Luigi Valentini, director of the IIS Di Poppa-Rozzi

hotel and tourism school; and two lecturers fromTeramo university: Prof. Pietro Giorgio Tiscar from the

Faculty of Veterinary Medicine and Prof. Consuelo

Diodati from the University of Tourism Science. The

debates which took place at this highly interesting and

productive symposium concentrated among othersubjects on the conservation of natural resources, particularly marine resources, on the protection of an

authentic cultural and gastronomic heritage, on the

importance of a return to exploiting the resources of the

sea, and on building housing that is more in harmonywith nature and living creatures in general, and with

humans in particular all of this with the aim of

improving tourism development in the region.

From left to right: Luigi Valentini our

host - Alfonso Benvenuto and Pietro

Giorgio Tiscar

Valter Catarra President of

Teramo Province

One of the priorities is to promote the authenticity andidentity of the Abruzze region by improving the way the

resources of the land are exploited and by improving

the quality of life in the region. To achieve these aimswe need on the one hand to identify the interesting

places which are likely to attract the flows of tourists,

and on the other hand to plan the appropriate training

of staff in the tourism sector, particularly the type oftraining which will promote gastronomy based on local

produce and encourage restaurants to introduce typical

regional dishes in their menus.

Brodetto alla silvarola

Given the Abruzze regions geographical location, its

abundant nature and its historical heritage, it has great potential to develop beach tourism, mountain tourism,

rural tourism, as well as cultural and religious tourism.

It is vital that all the organisations mentioned above

should work together, coordinating projects carried out

in the field of tourism, in order to preserve theauthenticity and identity of the region and to transform

todays seasonal tourism into year-round tourism.


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Also taking part in the lecture were representatives of

the AEHT: Klaus Enengl, the Associations president,and a member of the Council of Elders, Alfonso

Benvenuto. Alfonso emphasised that tourism is certainly

not a game, not something to be approached lightly, but

something that is of vital importance given itsconsiderable impact on the economy, on the

environment, on culture and on social life; each of usmust shoulder our share of responsibility, a

responsibility he hoped that the official bodies present

at the event would willingly take on in order to ensure

the most harmonious possible development of thisbeautiful region.

Villeroy & Boch is

donating 100 sets of

tableware to the

LAquila school

Domenico Evangelista thanks the community ofAEHT member schools for their solidarity:

14,500 EUR was donated for his school in

LAquila

In the course of the symposium Klaus Enengl handed a

cheque for 2,636 to the director of the LAquila hotel

school. This donation is in addition to theapproximately 12,000 paid directly to the school by

AEHT member schools as part of the 2009-2010 versionof Gastronomy for Peace funds intended to pay for

the reconstruction and improvement of the schools

structure which was damaged by the earthquake on

April 6th

2009. Villeroy et Boch (www.villeroy-boch.com), one of the AEHTs privileged professional

partners and a world-famous international company

designing, manufacturing and distributing ceramic and

other high-quality products, has also promised todonate a batch of 100 porcelain table sets. These are

complete table settings for 100 people, consisting of

around 1000 items. The goods will be delivered via theVilleroy & Boch representative in Italy, ABERT SPA,

division BROGGI 1818 in Passirano (Brescia)

(www.abert.it) and will be handed over personally to

the LAquila school director on July 6th, in the presence

of the press, by a delegation consisting of

representatives of Villeroy & Boch Luxembourg,BROGGI and the AEHT.

We should like to take this opportunity to remind you

that Villeroy & Boch Luxembourg offers all AEHT

member schools a discount of 50% on their professional

porcelain, on condition that they use this brand as theirmain tableware supplier. Contact: Mr Georges

SCHMITZ ([email protected]).

Cups being glazed at Villeroy &Boch

Porcelain is heated in the kiln toa maximum of 1230 C

Words cannot adequately describe the Cooking-show provided the following day at 13.00 in the Hermitage

Hotel by the budding chefs from the Teramo hotel

school. Quite unbelievable from start to finish a finish

which moreover the members of the Presidium never

reached, having surrendered before the amazingquantity of delicious dishes of exceptionally highquality and also because the previous day they had

been treated to a dinner that was of similar size and

quality the examination dinner at the IIS "Di Poppa-Rozzi".

Buffet : les delights of the Adriatic Sea

Here are some of the dishes you must remember if you

plan to spend a few days in this region: delizie del mare Adriatico, chitarra alle vongole, gnocchetti freschi

mazzancole e zucchine, mezze maniche agli scampi (for

your fist course), brodetto alla silvarola, rana pescatrice al forno con patate e olive nere (for your

main course), torta alla frutta, mousse al limone, pannacotta, cannoli di sfoglia, bavarese alla fragole, crpes

suzettes.


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Chitarra alle vongole

We ended up with stiff necks as we followed the ballet performed by the students as they served dinner

serving and clearing tables for 120 guests at highspeed, while permanently smiling and working with

disconcerting ease. You have to realise that this was a

great achievement, given the number of guests, the

number of courses served, cleared away and servedagain, in addition to the stress caused by the fact that

their performance was being evaluated in anexamination.

We should like to offer our warmest congratulations

and thanks to the whole team at the IIS Di Poppa

Rozzi school, both the students, the teachers and theirdirector, Luigi Valentini, for their warm welcome, their

gastronomic feats, and for the love they show for their

region and for preserving their traditions. To judge from the thunderous applause, they can be proud of

their achievements over these few days, which were a

great success. We will certainly be hearing more of thisschool in the future.

Luca Lucidi a very dedicated member of a team whose performance

was evaluated collectively

The kitchen and restaurant brigades of the IIS 'Di Poppa Rozzi'

school

Seminar on E-learning on August 26th

2010

at the Maastricht Hotel School

(The Netherlands)

Recently an interesting and innovative learning

platform has been launched, entitled Shoot the Chef;

it consists of a virtual learning environment createdspecifically for schools involved in culinary arts. Go to

www.shootthechef.com and you will find a whole host

of culinary training videos and other applicationswhich conform to the European Competency

Framework. Hotel and tourism schools from all over

the world are already taking part in Shoot the Chef.

The production company, HRC International, has

specialised for the last 15 years in developing trainingmaterials and in providing career advice, principally

for the international hotel and tourism industry, and is

also the promoter of the Cultural Academy Leonardo daVinci project of which the AEHT is a partner. HRC

would like to invite all AEHT member schools to attend

a one-day seminar on August 26th

2010 to be held at the

Maastricht hotel school. The seminar will be conductedin English and will concentrate on the theme of e-

learning. It will start at 12.30, and the programme willinclude:

A series of lectures on the subject of E-learning in

hospitality;

A guided tour of the Maastricht hotel school and

its brand-new training hotel located in the historic

castle;

an introduction to the Shoot the Chef project;


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a visit to the famous Preuvenemint culinary

festival in Maastricht

(http://www.preuvenemint.nl/default.asp?cid=81).

Attendance at the seminar is free of charge, and any

school which is interested can register free of charge on

the Shoot the Chef platform until the end of 2010.

Shoot the Chef is rather like a form of YouTube forhotel and tourism schools: each culinary arts teacher

can upload his or her own teaching materials and makethem available both to his or her students and to all the

schools registered with Shoot the Chef. A fantastic

way of learning from each other!

Shoot the Chef never stops cooking: as the internetnever sleeps, the videos and training materials are

available 24 hours a day, 365 days per year. Hospitality students can also use the platform for

distance learning at home.

Shoot the Chef has been developed by famous hoteland tourism schools throughout Europe, including the

Bad Gleichenberg hotel school (Austria), the Koksijdehotel school (Belgium), the HRC Culinary Academy

(Bulgaria), the Maribor Higher Education

Establishment for the Hotel and Tourism Professions

(Slovenia), the Coleg Llandrillo (Wales)and the HRC

International training and curriculum development

institution (the Netherlands).

Dont miss it: the seminar on E-learning on Thursday

August 26th

2010 at the Maastricht hotel school, the

Netherlands. For further information please go to

www.shootthechef.com or send an e-mail [email protected].

Virtex4all meets in Estonia

Kuressaare is located on the island of Saaremaa, the

largest of the Estonian islands a charming little town

well known to the AEHT community since the 2008

Annual Conference was held there. From June 3rd

to June 6

thKuressaare hosted the partners of the

Virtex4all project, arriving from the Czech Republic,Estonia, The Netherlands, Slovakia, Spain and Turkey.

The project is coordinated by the Colorez agency andhas just held its fourth meeting in this amazing place.

The AEHT was represented by Natalia Komanicka, the

Associations newly appointed interpreter who took

over from John Rees Smith when he retired at the end of2009.

The Virtex4all project partners

Our stay in Estonia was truly memorable! On our firstevening we were treated to a performance by a local

mens choir from Saaremaa, the Sum choir founded in

1973. Then on Friday morning Kersti Randmaa and

Kadri Riim took us along to their school, theKuressaare Regional Training Centre, where we were

welcomed by Sirje Ellermaa, the head of department.

The meeting got off to a joyful start when we sanghappy birthday to Kersti, and then it was down to work.

Polly Perkins and Christa Beckers holdinga workshop on evaluating oral performance

using the CEFR

Happy Birthday toKersti Randmaa

Two Dutch experts, Polly Perkins and Christa Beckers,

held a workshop on evaluating oral performance using

the Common European Framework of Reference for Languages (CEFR), which led us to a series of useful

recommendations for evaluating qualifications.

A number of other workshops followed in the afternoon,

and the highlight of the day was a presentation by Dr

Nathalie Van Meurs Senior Lecturer at MiddlesexUniversity in the United Kingdom on the subject ofintercultural communication; Nathalie emphasised the

importance of equipping students with all the

information they need about cultural differences beforethey leave fro a placement abroad.

We dined at the Veski Trahter an inn located inside a

windmill where we savoured authentic local disheswhile at the same time being treated to a floor show

provided by a group of lady senior citizens known as


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Kanarbik. Their energetic songs and dances gave us

an excellent way of relaxing after a days work. Whenwe left the inn it was still light outside one of the

advantages of living in a northern country in the

summer.

The Kanarbik group performing at the inn in the Veski Trahter

mill

On Saturday, after our working meeting in the morning,we lunched at the Roomassaare Harbour Restaurant

and enjoyed the magnificent sea view. In the afternoon

we took a bus tour right around the island of Saaremaa.

With its unique natural environment, its ancientchurches, its juniper bushes and its views to horizons

bristling with windmills, the island won our hearts.

We rounded off the day with a farewell dinner at the

Arensburg Hotel, followed by dancing in one of the

local pubs and a tasting of the original Tallinn liqueur.

This marvellous meeting was certainly an enriching

experience for all the participants.

There is only one more working meeting left now beforethe end of this highly productive partnership a project

which has made considerable improvements to the

teaching materials which you can find at

www.virtex4all.com. For our final meeting we are allgoing to meet again next September in Zaragoza, Spain.

We are already looking forward to this final meeting.

Homage to Otto Kimmelmann

At the end of May we were saddened to learn of the

sudden death of Otto Kimmelmann; Otto was far morethan just a teacher of practical subjects at his school

he was a pillar of Christmas in Europe, and the truelinchpin of all the exchanges organised between the

Semmering school and those of its partner towns,

including with many AEHT member schools.

Otto Kimmelmann at Christmas in Europe in Semmering in 2007

Otto taught a practical subject, culinary arts, but he

succeeded in creating links with all the other subjects

taught in a hotel school, HIS hotel school. He wasAustrian through and through, and together with a team

of dedicated teachers he created an exemplary core of participants in the AEHTs Christmas in Europe which he wouldnt have missed for anything. He took

part in the event very numerous times with whole

groups which were often paid for by his own school.

He was passionate about his work, and his Semmeringschool and the AEHT had become his family. Since that

of Budapest in 1995, he has enlivened countlessversions of Christmas in Europe with his determined

optimism and his cheerful communicativeness. He had

brought a total of 35 students to the event, and they

must surely still remember it all.

Otto Kimmelmann was a worthy ambassador for allthat warmth and welcome that Austria brings to world

tourism. It was also for HIM, and to thank him for thirty years of commitment to student exchanges, totally in

keeping with the spirit of the AEHT, that the directorate

of the Semmering school was eager to allow him to livehis dream, that of holding Christmas in Europe a

second time in 2011 and they have officially offered todo so.

We will miss you Otto!


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Anyone who now sings his much beloved song Feliz

navidad will certainly think of Otto.

Besten Dank lieber Otto und hochachtungsvoll! Du

wirst uns allen fehlen! (Many thanks dearest Otto and

accept our deepest respects we will all miss you!)

THIS AND THATN e w s fr o m A EH T m e m b e r s

1. News from our prize-winnersAt the suggestion of Mary Owens, a former AEHT Vice-President, we launched this column in 2008. Its purpose

is to report on the views of former prize-winners on

how their experience of the AEHT has influenced theirpersonal and professional development and the careers

they followed after they had won prizes at the Annual

Conferences.

- Pedro Simes gives us his views

Pedro Simes, a graduate of the Escola de Hotelaria e

Turismo in Coimbra, Portugal, won the restaurant

service competition at the Annual Conference in Bled in2004. He now works as a teacher at his school in

Coimbra.

1. In 2004 you won the restaurant servicecompetition at the Annual Conference in Bled, Slovenia. How did you prepare for this

competition?

For the Conference I prepared myself technically

by studying the materials provided in advance by

the organisers, such as the explanatory tables, the

tasks and competences being evaluated, as well asthe time allowed for the test. For me personally, I

had to do some extra language preparation inFrench and English, since I realised that the

contest took place in teams and that our team

mates were drawn by lots, so that we didnt know

who they were to start with.

2. What are your best memories of this event?

It is definitely those convivial moments, sharingexperiences with my fellow students from other

schools and from other countries, as well the

preparations for the test with my partner and the

contest itself that is what I remember most fondly.

3. Are you still in touch with your team-mate or with

other participants?

Unfortunately Ive lost touch with my team mate

and with the other participants.

4. What are your thoughts today about the AEHT

and about that Annual Conference?

In my view the AEHT Annual Conference is veryimportant for the teachers and students of the

AEHT schools in general, and for all the participants in particular; this is because the

conference creates an international environment

which is propitious for all types of collaboration,competitions and activities; the conference also

shows the size and importance of the Associationthey belong to in terms of the tourism sector.

In 2004, the city of Bled

celebrated its millennium.

Pedro Simes (centre) with

his team-mate Maria Mauracher

rom the Zillertaler Tourismus-

schulen in Zell am Ziller,

Austria

5. Did winning the competition have an effect on

your professional and personal life and on your

personality? Did it play a role in your choice of

career? Also, when and why did you decide to

become a food service teacher?

Yes, there is no doubt that winning this contest

influenced my professional life. I realised that

when you give of yourself fully, you are capable of

going very far. However, this win did notcontribute directly to my choice of career: I simply

seized an opportunity which I couldnt possiblypass up, to become a teacher which is what I am

now.


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The winners of the restaurant service contest in Bled in 2004

6. Did you experience the European spirit in Bled?

If so, did this experience open up new horizons

for you? Did it encourage you to continue your

training abroad?

Yes, I did feel this European spirit all

experiences of this sort help to open up newhorizons. However these days it seems to me that

young people dont feel encouraged to go andstudy abroad, even though its an unbelievable

opportunity!

7. Have you won medals in other national or

international competitions? If, please tell us

which. Why was competing in these contests

important for you?

Ive won a contest for regional culinary arts and for the restaurant trade, as well as a national

cocktails competition sponsored by an

international drinks distribution company (10th

inthe world). Taking part in these competitions was

very important for me because they all took placeduring my student years, and gave me a view of the

world which was different from the one Id been

used to until then.

8. What significant changes have you noticed in the

hospitality and tourism sector in the last few

years?

In my view the tourism industry has changedconsiderably in the course of the last few years,

especially in terms of supply and demand. Tourists

now want new experiences, and the efficiency ofthe tourism industry depends on its ability toinnovate and to satisfy the new expectations of its

clients.

9. What motivated you to become a restaurant

service teacher?

The reason I accepted this post was the opportunity

and the challenge to teach in the same schoolwhere I myself received my training.

10.What are the professional and personal qualitiesrequired to succeed in your profession?

I think that, in addition to professional aptitude

and skills, you need to have team spirit and a real

love of the work you do.

11. What are your professional plans for the future?

For the moment I hope that I can continue to teachand to study. In the more distant future I hope to be

able to work on other projects, something a littlemore ambitious.

You need to be able to establish a good rapport with

the client and really love the work you do.

12. In your view, what are the most important

qualities required to be a waiter or waitress?

What recommendations would you offer to

aspiring waiters and waitresses? What advice

would you give to hospitality and tourism students

about their future careers?

In my view the key qualities for waiting staff are

the ability to establish a good rapport with the

client, as well as a sense of discipline, an ability totake their task seriously and a sense of

responsibility in terms of their chosen profession.The advice I would give to students is simply not to

give up when they encounter their first failure, and

to persist until they achieve their aims.

2. Restolingua translates your restaurant menusWe should like to take this opportunity to remind you

that by going to www.restolingua.com you can nowtranslate any professional menu into the following eight

languages: Chinese, Dutch, English, French, German, Italian, Japanese and Spanish. Restolingua is stillseeking coordinating schools, both to translate the

22,000 expressions in the system into all the languages

of the countries with AEHT members which have so farnot been included in the system, and also to add

expressions relating to regional specialities, dishes and

ingredients. With your help, all menus could be

effortlessly translated, such as, to give an example, themenu for the examination dinner on Friday June 4 th


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2010 produced by the third year students of the IIS Di

Poppa Rozzi school in Teramo.

The 3C students and their teachers

Antipasti :

- Antipasto fantasia con delizie del Parco

- Quiche Lorraine

Primi :

- Timballo di crpes alla Teramana

- Gnocchi al profumo di bosco

Secondi :

- Straccetti di carne alla contadina

- Bocconcini di agnello porcini e patate

Dolci caffe:

- Cometa di sfoglia

- Bavarese alle fragole

Caff

Timbale of pancakes alla

Teramana

Gnocchi with flavours from the forest

The English translation might be as follows:

Starters:- Chefs fantasy of starters with delights from the

garden

Quiche Lorraine

First courses:Timbale of pancakes alla Teramana

Gnocchi with flavours from the forest

Main dishes:

Strips of meat peasant style

- Lamb vols-au vent with ceps and potatoes-

Desserts and coffee:

Comet of puff pastry

Strawberry bavarois

Coffee

Lamb vols-au vent with

ceps and potatoes

Alberico Acciaio

A great Chef

Comet of puff pastry

Anyone interested in working with Restolingua is asked

to contact Arike Vermazen (email : arike.vermazen@

gmail.com) and to look at the rates of pay and the costof using the system, as well as the agreement signed

between the AEHT and Restolingua atwww.aeht.eu.

Have a good summer vacation!

Nadine SCHINTGEN

AEHT General Secretary

Text: N. Schintgen with contributions

from Ch. Keller, N. Komanicka,D. Mastrosanti, F. den Hollander

and P. Simes

Photos: N. Schintgen, N. Komanicka, thephotographers from Shoot the

Chef and from the Bled Annual

Conference.

English translation: J. Rees Smith

Our professional partners:

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