On November 5 and 6, 2024, Jezeršek Catering opened its doors to young people, with a goal of restoring respect for the hospitality profession and introducing students to the many opportunities it offers. In collaboration with the top cycling team Bahrain Victorious and other partners, they prepared a comprehensive two-day program for students of hospitality schools, where young participants gained invaluable experience, learned about the professional aspects of hospitality, and explored the importance of sustainable practices in the hospitality industry.

At the House of Culinary Arts Jezeršek, the headquarters of Jezeršek Hospitality in Sora, Medvode, Slovenia, a special event took place on November 5 and 6, 2024 – an open day titled “Behind the Scenes of the Hospitality Profession,” aimed at high school and students. This event, created in partnership with Bahrain Victorious and other partners, including Ljubljana Tourism, OsterRob, and Koželj Wines, aims to familiarize young people with the hospitality profession and showcase the diversity, creativity, and importance of the hospitality industry.

Martin Jezeršek, director of Jezeršek Hospitality, emphasized: “We opened our doors to young people to show them what it takes to organize sports and other high-profile catering events, and to give them a closer look at the nutrition of professional cyclists. Hospitality is a profession filled with opportunities, especially for young people who are just starting their career journey.”

The event took place at the House of Culinary Jezeršek, which was originally intended for events and has been warmly welcoming guests since 1996 until it closed to the public in 2017. Today, it serves as the headquarters of Jezeršek Hospitality and a modern logistics center. The building houses all the key functions of the company—from preparation to hot and cold kitchens, from the pastry shop to the florist, from procurement to logistics, including refrigeration facilities and its own meat aging room, as well as other operational and administrative departments.

As an innovative and sustainability-focused company, leading in the catering and hospitality sector in Slovenia, Jezeršek Hospitality has invested nearly half a million euros in upgrading its facilities and equipment over the past year. Director Martin Jezeršek explains: “We have invested significantly in a new dishwashing area, including the purchase of modern dishwashers worth nearly €200,000, which do not require additional polishing of glasses and cutlery. This will save us about 20,000 working hours or €30,000 annually, meaning the investment will pay off in four years, while also reducing electricity and water consumption, which further represents our sustainable business approach.”

In recent years, the company has successfully worked towards reducing food waste, one of the biggest environmental challenges. By using smart scales, they regularly measure the amount of food waste after each event and at specific locations. As a result, in the last 18 months, they have managed to reduce food waste by 7 tons, equivalent to 16,000 meals. This contribution has led to a reduction of 61 tons of CO₂ emissions, which is equivalent to driving 500,000 km by car.

During the two-day event, over 450 students from nine Slovenian hospitality schools participated in various stations where they learned about the workings of professional kitchens, catering event logistics, creating menus for professional athletes, and the importance of nutrition in elite sports.

Under the guidance of chef Luka Jezeršek and grilling and burger expert Matej Stipanič, the youth engaged in exciting culinary challenges, such as identifying different cuts of meat, distinguishing between wet and dry aging, and learning various cutting techniques.

The mobile kitchen of the Bahrain Victorious team made a particular impression on the participants, giving them insights into preparing meals for elite cyclists. Team nutritionist Nicola Moschetti explained the importance of careful meal planning: “Success relies on teamwork between chefs, nutritionists, medical teams, and cyclists,” emphasized Moschetti. “A top cyclist consumes between 7,500 and 8,000 kcal daily during tough stages, so we meticulously weigh all ingredients and carefully plan each meal.”

Chef Igor Bigović shared interesting facts about the cyclists’ favorite dishes. “They particularly enjoy burgers and desserts, especially pancakes, pie, and tiramisu. Their menu always includes a lot of pasta and rice, along with fresh vegetables and fruits – cyclists consume between 10 to 15 kilograms of pasta weekly,” explained Bigović. He added that working with the Bahrain Victorious team is very dynamic and diverse, as he is involved in preparing high-quality meals that bring great joy to the cyclists.

At OsterRob, the young participants were introduced to premium Japanese knives, the importance of a sharp kitchen knife, its impact on food, and sharpening techniques. Sushi master Ernest Barać emphasized: “The sharpness of the knife directly affects the taste, appearance, and quality of the dish.”

Participants also had the opportunity to admire a collection of prestigious wines that shape Jezeršek’s wine list, which includes over 170 exceptional wines from Slovenian wine regions as well as a selection of top wines from Italy, Spain, and France, provided by Koželj Wines. “Wines with their character and quality reflect our passion for premium wines and our desire to create unique culinary experiences in our restaurants,” explains Aljaž Toplak, director of business units and sommelier.

The open day offered young people a comprehensive insight into the diversity of the hospitality profession, which combines high standards of quality, sustainability, and technological development. Through such events, Jezeršek Hospitality, together with its partners, continues its mission to inspire young people for careers in hospitality and opens doors to a world of rich opportunities offered by this industry.