Prepared for what lies ahead in tourism
Stay up-to-date with current, independent statistics and information on tourism in the Alpine region.
F.acT: How did the idea of creating the Ambassadors of Indulgence come about?
Raphael Kuen: The idea of the gourmet ambassadors arose from the desire to bring authentic, high-quality dishes to the plates so that locals and guests can really taste Ötztal and consciously experience the regional products. Initiated by the erbe.kulturraum of Raiffeisenbank Sölden and developed together with many important partners, the project aims to bring producers, gastronomy and tourism closer together and strengthen regional cuisine in the long term.
F.acT: How does the program work in practice?
Raphael Kuen: The apprentices go through three weeks of training, each focusing on a different topic. In the first three days, they work in production facilities, while in the last two days they put what they have learned into practice together in the kitchen and service, under the guidance of coaches. The groups are small (minimum 4, maximum 6 people) - this ensures that everyone can work together and that there is direct practical relevance. At the end of each week, there is a graduation ceremony with the awarding of certificates.
F.acT: What experiences have you had since 2019?
Raphael Kuen: Since the program was introduced, it has been a clear success: the apprentices who take part in the program bring fresh know-how and motivation to their businesses. Many report that they now specifically address local products, plan more consciously in the kitchen and service and thus also inspire their businesses. This creates a better understanding of the producers' work - and at the same time increases appreciation for regional products. For the producers, the cooperation with the apprentices also means a noticeable increase in value and, in some cases, new contacts. Overall, the project helps to anchor regionality not just as a buzzword, but as a lived practice in the hospitality industry.
Q.acT: Will the program be continued or will there be changes?
Raphael Kuen: The training program will continue this year - with the clear aim of further expanding the offer and involving even more apprentices and companies. There are currently already 28 Genussbotschafter:innen with the qualification mark, and we are looking forward to increasing this number further. At the same time, the program is being developed further: Topics such as sustainability, resource conservation and conscious enjoyment will be integrated more strongly, and we want to create an even better connection between apprentices, restaurants and producers - so that regionality is not just learned, but lived.
