For more than sixteen years, the east Group has been firmly rooted in the Hamburg restaurant and hotel scene and is an institution when it comes to qualified training. Our corporate philosophy is geared towards promoting employees from within our own ranks, which means that many unique success stories can already be told.
With this objective in mind, the east academy was founded and our in-house education and training center was brought into being. In doing so, specially tailored programs were developed, tailored to the corresponding requirements and areas of activity, which continuously promote the further training of our employees.
We offer sophisticated hotel-specific training courses and courses for our trainees and employees. Speakers from the internal trainer circle as well as external trainers and coaches are available for training.
In order to provide our employees with as many training courses as possible, we draw on the knowledge of our own experts and the know-how of external trainers.
In the east academy you will learn basic techniques of the kitchen trade, areas of application of different foods and their processing, differences of wines and spirits, the right coffee preparation and much more.
All Traninigs are designed to teach you special content and skills for your apprenticeship in addition to the vocational school.
Terms like top note, boket and finish sound abstract and hard to grasp? After the wine and champagne training course in the east, the world of wine and champagne becomes a lot easier to understand for the participants.
Hot water and done? Certainly not! The subject of tea is versatile and complex and has more to offer than is commonly thought. The team was extensively instructed in the tea training in the east.
Temperature, pressure, water hardness and many more variables are necessary to conjure up the perfect coffee or espresso. In the barista training in the east, a lot was explained and, of course, tried out.
How is pasta actually made? What are tortellini filled with? The answers to these and many other questions were answered during the pasta training at clouds.
Chef Eric gives deep insights into these versatile vegetables, food science, methods of preparation and of course everything to try!
What to do if the guest is dissatisfied? Sensitivity is required here. In the compulsory crisis management training for apprentices in the hotel industry, guidelines, strategies and behaviors are developed and role played.
Filleting a fish properly is not that easy. Where does the knife have to be applied? How do the bones run? In the fish training course, the cooking apprentices learn how to handle this versatile food correctly.
When do you have the opportunity to taste and compare different whiskeys?
With expert guidance and explanations, differences and tastes become clear.