We are offering our food service customers tailor made culinary and product workshops. The thematic scope of such trainings is tailored to the individual needs of a specific segment and its requirements. 

In 2018, the Hochland Group revised the market potential in the foodservice sector. As a result, it fundamentally changed the approach to the horeca market. As part of the development of the foodservice segment, we come with the initiative of a series of workshops for professionals: practical product and culinary training, tailor made to meet expectations of the horeca industry. The workshops aim to present our new strategy, product portfolio and solutions for the foodservice sector.

Hochland Professional culinary workshops is run by Ernest Jagodziński, a talented Chief Cook and a restaurant owner. Ernest has been awarded with the prestigious distinction of three caps of the Gault & Millau Poland. The chef closely cooperates with the Selgros Group. Ernest shares the secrets of cheese processing  like maximizing their palatability and utility functions.

The conclusions and observations collected during the workshop are developed in the form of a final report and passed on to the client after the workshop, along with photos of the meeting and recipes of the dishes.

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