Training and further education for our workshop employees
At the BlauHaus, special seasonal menus complement the culinary offering for guests. As many products have their own specialities, it is important to hold regular product training sessions. But seasonal specialities also need to be communicated. Buffets and celebrations in winter, or special breakfast service for the peak summer season in our TraumHaus accommodation are just a few of the topics and changing focal points.
All workshop employees and staff are regularly familiarised with hygiene regulations and special processing requirements. For our workshop employees, an education plan with a personal education pass is an integral part of our workshop concept.
People with disabilities are integrated into our kitchen and service team. In regular training sessions, they learn a lot about the origin, specialities, market prices, processing and flavour of individual types of mussels and squid. From fresh oysters to scallops, everything is included. Every participant should get to know the product mussels better. This is an important experience, especially for our colleagues from the service department, so that they can advise guests in the BlauHaus restaurant on their choices.
All types of mussel have a hard shell that has to be cracked before the precious contents can be accessed. A special mussel knife and the support of the chef help with this. And so all participants master this difficult part of the preparation as well
The highlight of this course is a fresh octopus. The sight of an octopus is a great experience for almost all participants. Hardly anyone knows that octopuses have a beak similar to that of parrots. With this knowledge, the BlauHaus team is now well equipped.
Breakfast service
In addition to active relaxation, the ElsterPark also offers culinary delights. A rich breakfast buffet is served every morning for our TraumHaus hotel guests in the BlauHaus. From fruit salad and homemade jams to the perfect breakfast egg.
Our workshop employees learn and train everything about preparing, serving and serving breakfast together with our kitchen and service specialists (a training programme offered by our WfbM | training module - with a stamp in the training pass)
Crustaceans
Under the direction of our head chef, our workshop employees are also trained on the subject of "crustaceans". After these 90 minutes of instruction, all participants realise that this is the fine art of seafood. Whether shrimps, prawns, lobster or king crab. Crustaceans are very versatile and are a real eye-catcher in all variations. Our workshop employees were able to overcome their fear of contact and now our team is familiar with these special ingredients. And who knows, maybe we will soon find the specialities of this training course on the BlauHaus menu again.
