I am concerned about the future of gastronomy in the Czech Republic, says Petr Svejkovský, founder of the Premium Gastro project.
Petr Svejkovský is the founder of the Premium Gastro project, with which he has been successfully on the market for 13 years. He himself graduated from the prestigious École Hôtelière de Lausanne hotel school in Switzerland, before gaining experience as an officer in the gastronomic section on overseas luxury liners. After returning to the Czech Republic, he decided to develop and support Czech gastronomy as an equipment supplier.
At Premium Gastro, we are happy for the media coverage of gastronomy, but we believe more in the honesty of craftsmanship. We are very concerned about the overall quality of gastronomy and, above all, about quality young workers. Therefore, from our position, we are trying to support this worthy field, mainly in two directions.
The Best Working Partnership
The first is taking care of our clients. We help each client with the selection of equipment individually during a personal meeting. We perceive it as a serious decision that will affect the future quality of the services provided. That's why we always go through the customer's needs and their operation in detail, paying attention to the material, durability in operation, country of origin, economic aspect over time. There are really many criteria for the correct selection of equipment, and we try to guide the client through everything responsibly. In this way, we establish long-term relationships with our clients, which often end in friendships, and we try to be the best partner for them.
Young Talents
The second direction is support and motivation for the quality education of young talents. We have been supporting and collaborating with the KU Young Chef, Food Addictors, and Studuj Gastro projects for a long time. For example, the best students are offered an internship at the École Hôtelière de Lausanne. We also perceive the long-term difficult issue of adapting the industry conditions for better competitiveness on the labour market when compared to other industries. That's why we try to connect prospective employers with promising talents. Our goal is for quality students interested in the field to meet significant employers. We try to give possible employers the opportunity to present themselves to young, promising graduates. In this, we see hope for the future of quality gastronomy in the Czech Republic.
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