The Munich-based Integrationscafé of the box has made it to the finals for the German Gastro-founder’s award in 2019. The idea for the cafe was originally in it, the Refugees and the Locals over common food. On the edge of the plate is a place to be to meet and stay. the Franz Kotteder
in Germany under the first five – that’s what the Hammer is, of course. This Friday afternoon will show in Hamburg on the gastronomy fair Internorga, whether the Munich Integrationscafé will win out of the box the German Gastro-founder’s award in 2019 for his concept. For the final you have qualified already at the end of February, have gouged in the process, competitors from all over the Republic. You are now in the finals, along with four competitors from Berlin, Hamburg, Kleve, and Biebergemünd. But, as a single concept that has a social Background. The Café On the edge of the plate is understood as “social enterprises and meeting place, where people with and without flight experience cooking with each other, as well as guests and staff learn from each other”, the Jury writes.
The phenomenon, that is, they could be described, alternatively, with the term “social gastronomy”, in the Trend. If you want to bring people with a particular Handicap in wage and bread, think like a Local: In the industry are actually constantly looking for workers, generally as a semi-Skilled Job, and you meet many other people, so quickly contact. Ideal conditions, therefore, for people who don’t have it in life so easily. Plays no role, however, is what many people suggest as a reason why a social club to earn a Café or a pub open: money for the good cause. Because most social restaurants are more likely to grant holdings or wear at best. It is often necessary for workers Yes carers or social workers, must be paid. And then is not worthy of the normal gastronomy often not as much as commonly thought. Not for nothing, a third of all newly opened restaurants in the city makes after the first year of re-sealing.
Important is the diversity in the Team.
(photo: Andreas Gebert)
have seen two Munich-based companies with a social Background, a amazing long life. The first Conviva Restaurant was opened already in 1995 and employed half of the people with intellectual or learning disability, the concept is now in the Conviva lives in the Blue house, the Restaurant of the Munich chamber games. And then there are, since 2008, the training restaurant roeckl Platz. Founded, it has abbreviated to the Association’s “educational and Therapeutic psycho-therapeutic child and youth care e. V.”,: hpkj, with the scene restaurateur Sandra Forster, along with Angela Bauer from the hpkj also managing Director. The idea was born as a peasant from the London Restaurant, Fifteen of TV chef Jamie Oliver, the socially disadvantaged young people heard allows, training in the fine dining. We adapted the concept for Munich; since then, twelve young people can start all three years of teaching here. Even a proper TV chef, one has to stand as an instructor at the stove: Martin Baudrexel, participated in cooking shows such as Kitchen fight and culinary professionals. In spite of a certain amount of basic funding by the city Department of social services, the money is always in short supply, donations are highly desirable. In the roeckl space will be formed, don’t you realize the kitchen – which is where normal Restaurants quite equal to, exceeds, as a rule, even.
A full restaurant in a legal sense, such as the Conviva, or the roeckl place, most are not social local. Also, the Café On the edge of the plate is not a Restaurant in the classic sense, although it serves lunch, two different dishes, such as other restaurants in the area. But basically, it is for the catering industry in the national high school center at the Einstein straße 28, which opened last July. “We have as guests, course participants, employees of the Volkshochschule and at the Klinikum rechts der Isar,” says Manager Felix Durejka, “on Saturdays, but there are also many residents from the neighbourhood who come for Brunch.”
The idea for Beyond the horizon 2013 in Berlin created
According to the Motto: “encounters at Butterbreze and Baklava, Hummus and Obadza” offers you international and regional dishes. At noon, there is a vegetarian and a non-vegetarian dish the prices are allowed to pick and choose the guests. The vegetarian meal costs to the “cost price”, for example, 6,50 Euro, the normal price is eight euros, and the Soli-price (with a donation to the Association) 9,50 Euro. The non-vegetarian dishes cost 50 cents more.
The idea to On the edge of the plate, actually, 2013, in Berlin; it was about the Refugees and the Locals over common food. The idea has since found Germany-wide distribution. In Munich, Jasmine Seipp and Julia had heard Harig thereof, and a corresponding group at the national College gathered together, offered, soon, professional cooking courses and “meetings about food in everyday life and at eye level” (Seipp) enabled.
the invitation to tender for the catering industry in the new people came As a high school center, applied to the Munich plate edge of the club decided a question, and received the award. “Now, eight to nine people work here with escape background, and four without,” says Felix Durejka, “our chef Augusto is Mexican and brings the cuisine of his homeland.” Tips for meals or individual side dishes to come, of course, the other employees, Refugees from Syria, Iraq, and Afghanistan, from Senegal and the Gambia. “We want to make a card with the favorite food of our employees,” says Durejka, “because we want to introduce to you with photos and a brief description of your respective story-telling.” Finally, the Café On the edge of your plate should be a place of encounter and remain.
Jasmine Seipp is now very much looking forward to the final on Friday. 15. the five projects presented at the gastronomy fair Internorga to the professional audience, the event will be moderated by a star chef Tim Mälzer. The audience can finally vote for who will receive the main prize of 10 000 Euro. “Of course it is great to be in the finals come,” says Jasmine Seipp, “but the money, we could really use is also very good.” Financially, it was “still not in a stable driving water”. The incentive to continue, but it is big – no wonder, after such a success that the invitation to the Hamburg Gastro-Messe.
Café On the edge of the plate, Einsteinstraße 28, phone 89 08 19 65, www.ueberdentellerrand.cafe, Mo.-Sa. 8.30 am-22 PM.
roeckl place, Isartalstrasse 26, phone 45 21 71 29, www.roecklplatz.de, Mo.-Sa. 17.30-1.00 PM.