Most recently, Tobias Arnold held a management position at the 5-star private hotel Grand Elysée in Hamburg with its 3 restaurants, 511 rooms and suites, as well as two large event halls for 400 to 1,200 people.
Today, Tobias Arnold is head of the Chef Academy and advises managing directors, owners, managers, chefs, business directors and hotel management students from all over Germany.
VITA: Apprenticeship as a chef in an owner-managed restaurant, chef in the Michelin-starred restaurant "Im Schiffchen" in Düsseldorf, head chef at the Hotel Louis C. Jacob in Hamburg, training as a master chef and state-certified restaurateur at the hotel management school in Heidelberg
THE CONSULTING FOCUS OF THE CHEF ACADEMY IS A BENEFIT FOR THE ENTIRE INDUSTRY.
OUR CORE TOPICS FOR THE GASTRONOMIC SUCCESS OF TOMORROW:
Individuality
Concentrate on individual accents and finishing touches and have your "mise en place" produced by professionals who cook just as classically as you do.
Economy = cooking with a system
Large quantities of food are thrown away in Germany. This costs billions, which reduces results and is not used for investments. Set the right course for your business now.
Calculation security
From a production company to a trading and processing company: calculable purchasing, secure margins and predictable results are more important than ever.
Sustainability
Sustainability means using only as many raw materials as can be regrown at the same time. That is why we use systems that also meet this requirement in the food service industry.
Product safety
Hygiene scandals repeatedly cause considerable problems in the market. The Chef Academy shows you what to look out for, because you are fully liable to your guests when it comes to hygiene.
We will be happy to advise you in a personal meeting on +49 38851 92-126.
If guests and restaurateurs are to be
are to be happy, there is no way around the
garniture kitchen.
SUCCESSFUL FUTURE STRATEGIES FOR GASTRONOMY ARE EVERYONE'S BUSINESS:
FOR MANAGERS
We impart specialist knowledge about modern kitchen management with a system - not cooking courses, but management content from professionals for professionals.
FOR SYSTEM AND COMPANY CATERING
How can you prepare excellent, fresh food with fewer and fewer employees, in tighter time windows and with reduced use of goods, for which the guest also pays a good price?
FOR GASTRONOMY
Put your energy and creativity where you can see and taste the difference. Let others do the "mise en place" - concentrate on individuality and uniqueness.
FOR HOTEL MANAGEMENT STUDENTS, YOUNG CHEFS AND TRAINEES
Learn traditional cuisine in your training companies - and modern kitchen management with us. Together with you, we will work out how to complement traditional cuisine so that you can practice your profession with enthusiasm for the rest of your life.
Variant 1
Classic vitello with capers
Variant 2
Vitello Tonnato, garnish: fine salad, green asparagus, cherry tomatoes, wild mushroom tapenade
Variant 3
Vitello Tonnato, garnish: toasted brioche, truffle cream, pea shoots