“A huge challenge which exerts even greater demands on the role of the kitchen chef. On the one hand he or she must be a creative culinary pioneer, converting inspiration and trends into enjoyable experiences. On the other hand, the business environment requires detailed management skills in the areas of purchasing, application of modern technology and good financial control. A new specialist has emerged: the ordinary cook needs to become a Manager
of Culinary Art. The profession is in constant change. But what about proper professional training? There are currently not enough opportunities available to allow for appropriate further training. For this reason between 70 % and 80 % of all trained chefs give up in the first year after qualifying. These are young and capable chefs, who do not stumble in front of the hob, but at hurdles such as organisation, management science and marketing. This is why I founded the Institute of Culinary Art; in order to enable more highly motivated chefs to combine successfully the art of
cooking with management skills. Experts today’s market desperately needs. I am looking forward to developing this future. I am looking forward to developing it with you.”
Yours Gerhard Bruder | 
