Example of good practice: Aminess Gourmet Lab as a comparative advantage of Aminess

This is how the quality of our tourism is raised - by educating employees, because people are the key to success, and service is the "holy grail" in tourism. We cannot have that value for money and quality, regardless of the luxurious decoration of the hotel or restaurant, without top quality service. 

And that is why the educational program for the improvement of employees of Aminess Hotels & Resorts, which for the sixth year in a row, is starting the new tourist season with an educational project Aminess Gourmet Lab, extremely important for the company. Both for a comparative advantage against the competition and branding, and through a quality workforce, which has become the trademark of Aminess.

Chefs David Skoko, Hrvoje Zirojević, Matija Bogdan, Marko Palfi, Melkior Bašić, Mario Mihelj, Robert Perić, Saša Pribičević and pizza master Davor Milić as well as pastry chefs Suzana Kvesić, Suwi Zlatić and members of the Croatian Sommelier Club are part of the entire training program for Aminess employees. .

It is about well-rounded educations with top chefs and gastronomic experts who improve their employees. Emphasis on a continuous process, not a one-time process, and most importantly - it's about improving the most important aspects working with food, drinks and serving guests.

During a series of 16 different educational workshops participants will gain knowledge from renowned chefs and gastronomic experts in all the most important aspects working with food, drinks and serving guests.

These educational workshops at the beginning of the year are an ideal opportunity for the training of young chefs, bartenders and sommeliers who will work in Aminess restaurants throughout the year and build a successful Aminess gourmet brand with their work.

The Aminess Gourmet Lab project reflects the group's internal values ​​and the focus of business on the excellence of the gourmet segment of the offer, according to Aminess.

The workshops will be held in Novigrad's Aminess Maestral Hotel and Aminess Maravea Camping Resort in the period from the end of January to mid-March, under the leadership of renowned domestic chefs, each of whom is in charge of a specific area of ​​the gourmet offer.

Executive David Skoko he will teach the participants his techniques and recipes for preparing blue fish, while the chef is in charge of cold appetizers and white fish Hrvoje Zirojevic. One of the best young chefs in Croatia Matija Bogdan will introduce participants to the preparation of the most demanding dishes through the course fine dining, and he is responsible for dishes that are consumed in a more relaxed atmosphere Marko Palfi with a preparation course street food.

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One of the most famous domestic chefs Melkior Bašić will demonstrate the organization and preparation of a quality buffet table, Robert Peric will teach participants how to prepare delicious risottos and pastas,  while he teaches the delicate preparation of sushi Saša Pribičević.

The culinary part is concluded by the pizza master Davor Milić, who will instruct the participants in the secret preparations of the original Neapolitan pizza and the chef Mario Mihelj with a course in the preparation of a wide variety of vegetarian dishes.

In order for the participants to have a well-rounded relationship with guests in the future, in addition to the education of top chefs, they will attend a sommelier course under the guidance of members of the Croatian Sommelier Club, while they will be educated on the preparation of coffee by experts from Franck. The entire program of the project will be completed by a celebrated confectioner Suzana Kvesic with a course in the preparation of desserts and Suwi Zlatić along with tips to improve sales.

"Aminess Hotels & Resorts is the fastest growing and one of the leading domestic tourism companies, and in its destinations it shows its vision of the development of domestic tourism. The basis of the business is educated and motivated employees, who bring to all guests of Aminess facilities, in addition to the highest standards in the accommodation itself, top gourmet experience." statements from Aminess.

I can personally confirm the progress in the gastronomic offer. Namely, as I was a guest at the Port 9 hotel on Korčula before and after the acquisition of Aminess, the incredible difference in the restaurant was precisely in the offer, preparation, selection and quality of the food in the hotel. While before the level of quality was unacceptable for such an object - any object in tourism, (not to mention the value for money), now Port 9, like all Aminess objects, has a high set bar. 

Photo: Aminess