Young talents shine at the tavern battle in Lower Austria!

Young talents shine at the tavern battle in Lower Austria!

On March 24, 2025, the apprentices of the inn "Grüner Baum" in Kirchberg are happy about three awards at this year's "Wirtshaus-Battle". This competition, which was now taking place for the 16th time, is an important part of the Lower Austrian inn culture and took place on February 26 at the HLF Krems tourism school. A total of 26 young talents took part in the categories 'kitchen' and 'service', which demonstrated their skills in front of an expert jury.

The Wirtshaus-Battle aims to promote the offspring and to strengthen regional identity in gastronomy. All participants started to improve their career opportunities in gastronomy. "This event is crucial to secure the future of gastronomy in our region," explains a spokesman for the Lower Austrian inn culture.

results and awards

The hard work of the participants was rewarded. The jury, consisting of experts like Michael Duscher and Harald Pollak, awarded gold and silver prices to the best talents in different categories. The results in the 'Service' category are remarkable:

• 1./2. Year of apprenticeship: Gold for Michael Kühmayer (Landgasthaus Stockerwirt, Sulz i. Wienerwald)
• 3./4. Lessons: Gold for Nina Wendt (Mörwald "Zur Traube", Feuersbrunn)

In the 'kitchen' category, outstanding services were also recognized:

• 1. Exercise year: Gold for Guillermo Rabadan (Green Baum Wirtshaus, Kirchberg am Change)
• 2. Year of apprenticeship: Gold for David Wieland (Hueber the host in Bründl)
• 3./4. Exercise year: Gold for Philipp Taborsky (Landgasthof Bachlerhof, Kematen a.D.YBBS)

In addition, all participants received gifts as recognition for their commitment. This commitment is funded by cooperation partners such as the Chamber of Commerce in Lower Austria and Mautner Markhof, as well as supporters such as Haubis and Kotányi.

challenges and tasks

The competitive tasks were demanding and varied. In the 'kitchen' category, the participants had to prepare courses from a shopping cart with regional ingredients, with criteria such as taste, presentation, creativity and portioning to be observed. In the 'service' area, the participants had to present a 4-course menu and demonstrate their theoretical and practical knowledge. This included table decoration, dealing with guests, complaint management and the preparation of drinks.

Particularly challenging for the participants from the 3rd/4th The year was the additional task of creating an alcohol -free cocktail. These practical experiences are invaluable for the apprentices and contribute to the development of their skills.

The Lower Austrian inn culture, which has been organizing its own apprenticeship competition since 2009, attaches great importance to the practical proximity and the cooperation between the catering instinct and schools. Initiatives such as "The Wirtshauskultur Lower Austria" support these goals. Through the campaign "Teaching in the Gastro - Hoib So Wüd", young people are also informed about training opportunities in gastronomy.

This competition thus enables a significant impulse to promote young talents in the catering trade and contribute to the securing of high quality in the Lower Austrian inn.