Guest Chefs Inspire Students Ahead of the German Dinner
On February 20, 2025, first-year students at the Culinary Arts Institute had the opportunity to attend a session with two distinguished guest chefs – Chef Larss Regenberg and Chef Dimitar Dimitrov. They are at the Institute as part of the upcoming German Dinner, which will take place on February 21, 2025. During the event, they will collaborate with Executive Chef Hugues Boutin and the first-year students to prepare an exclusive menu.
This session provided students with valuable insights into the culinary industry, the realities of working in professional kitchens, and the challenges chefs face across different types of culinary environments.
Professional Experience and Shared Lessons
Chef Larss Regenberg is a seasoned professional with over 25 years of experience in gastronomy. His career began in Germany before expanding to Switzerland and Austria. He has worked on cruise ships, managing teams of over 90 chefs, and currently operates his own business as a freelance chef, private chef, and exhibition chef. He is currently the Executive Chef at Nordseehotel Freese in Juist, Germany. During the session, he emphasized the dynamic nature of the profession, the importance of teamwork, and the need to adapt to different culinary concepts and environments.
Chef Dimitar Dimitrov, an alumnus of the Culinary Arts Institute, made this session particularly special for the students. He shared how the techniques and skills he acquired during his education, including costing theory and hands-on training, played a crucial role in shaping his career. After graduation, he gained experience in Michelin-starred restaurants, including Spectrum in Amsterdam (2 stars) and Kokeriet in Copenhagen (1 star). He is currently Executive Chef in Shumen and continues to develop his professional career.
Key Topics of Discussion
The event offered students valuable insights into the modern culinary industry. Some of the key topics covered included:
- The challenges of working in different culinary settings – understanding the distinctions between restaurant concepts, the skills needed for luxury establishments, hotel chains, and cruise ship kitchens;
- Essential knowledge and skills for a successful career – what is expected from young chefs and how students can prepare for their professional journey;
- The importance of practical training and continuous development – why culinary education is just the beginning, and how chefs must refine their techniques and stay up to date with industry trends.
Preparation for the German Dinner
Beyond sharing their professional experiences, both guest chefs will actively participate in the German Dinner on February 21, 2025. They will work alongside Executive Chef Hugues Boutin and the first-year students to create a special six-course menu inspired by the best of German gastronomy.
Gratitude to Our Guest Chefs
The Culinary Arts Institute extends its sincere gratitude to Chef Larss Regenberg and Chef Dimitar Dimitrov for their time, insights, and invaluable lessons shared with the students. These sessions are crucial in shaping the next generation of culinary professionals and broadening their understanding of career opportunities in the industry.
We look forward to the German Dinner and the exceptional culinary experiences that both guest chefs, our students, and Executive Chef Hugues Boutin will present.
