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Nina Edler

HLT 2014

Edler Landhaus Oswald – Groß St. Florian

www.landhausoswald.at

 

1. Dear Nina, can you tell us how you became who you are now? What were your most important career steps?

I became who I am now on one side thanks to the great love and passion for my job that was transmitted to me already when I was young. For me it was always clear that I will once go down that road.
On the other side my eagerness and my will were and are decisive to work hard – alone but also together with the entire team.

As third aspect, I want to mention my interest and appreciation for processing products and foodstuff.

After my graduation examination at the TSBG, I worked in the 2-stars restaurant “Kastell” for two years, located in the Relais & Châteaux Burg Wernberg in Bavaria, where I was able to extend my basic knowledge and competences in all areas of the kitchen. After a short stopover at home, I was convinced that my professional journey needs to continue: Helene Darroze, the “Best female cook of the world 2015“ was my next goal.

The restaurant in the Connaught Hotel in the middle of Mayfair in London was my new kitchen-home for two years, where I did not only learn a lot on a professional level, but where I was able to improve my English and deepen my French knowledge as well

.

For more than a year now I manage the kitchen of our family enterprise in Unterbergla which was awarded with 2 toques once again this year. We are all very proud of it.

 

2) What are your three most important to-do’s?:

– the daily and weekly planning,
discuss them with the team and write our menus

– develop the Mise en place and check it every day

– Place orders and control supplies concerning quality and freshness

 

3) What do you love most in your job?

The special thing about my job and what I love most, is being creative. But also the cooperation in a team with others gives me joy as well as experiencing and putting dreams and ideas into practice together with my family.

 The best thing, however, is the positive feedback from guests who appreciate our work and understand how much lifeblood we put in every dish.

 

4) The majority of the Austrian tourism companies are family enterprises. On one side this business form has many advantages. From a marketing point of view it gives you the chance to tell unique stories. But in everyday life it is not always that easy, if two or even three generations come together. How is it organised in your case? Did you clearly divide certain areas? And were you always convinced to join the family enterprise one day?

Since the love for cooking was transmitted to me already when I was a child, it was clear to me already very early that one day it will become also my vocation.

In our enterprise there are not only 3 generations working together, but we also live together. This is not always easy, but with respect and also some freedom for everyone in the family, it works out quite well.

We all have our responsibilities and everyone has his or her own field.

My mum is the perfect host, the “good soul“. She takes care of the well-being, of our guests and does not leave any wishes unfulfilled. She caters for styrian hospitality and order in all areas.

As a competent sommelier, my partner Georg Reisinger takes care of our guests by managing the area of wine and drinks. He manages the restaurant together with my mum, coordinates the working schedules and takes care of the reservations. He is the interface between catering and kitchen and ca

 

ters for a smooth operation of the business.

Our dad is the patron of the house . He is not only our “kitchen dictionary“, but also an organisational talent. He confidently manages our external events. The office work (offers, invoices etc.) is an important area of responsibility for him as well and if then there is still some time left, he does what he loves most: standing in the kitchen together with me and cooking.

Grandma and grandpa should not be forgotten either. They help us every day and are an important support for us.

5) Vegan or rather vegetarian food, regional and seasonal products, shopping with little packaging and so on – sustainability, energy saving solutions for enterprises become increasingly important for the individual corporate philosophy, but also for guests and their purchase decisions. Which measures do you set and which visions do you have for the future in this regard?

Sustainability – this topic is not only very important for us, but for sure also for our future generations. What do we do in this regard?

At home we heat with wood chips. Starting from this year we have an e-station in order to charge also e-cars. We are well equipped for bikers and e-bikes as well.

We try to do without one-way packages, if possible and thus avoid producing refuses.

We purchase mainly national products from farmers from the surroundings, for example potatoes, asparagus, beetle beans,…

We buy our meat exclusively from national companies and our fish comes from rivers and from the sea, always focusing on sustainable fishing.

As regionality is important to us, since our renovation in the previous year we dispose of a shop area with delicious products which we produce exclusively by ourselves and without additives.

Of course, we are open to vegan or vegetarian food, because also without animal products one can create great dishes which taste fantastic.

 

6) The best way to learn is from the errors and success stories of others, as is generally known.

Can you give us an example from your personal career do’s and don’ts that you would like to share with our TSBG family?

Keep looking ahead all the times. Do not think too much of what happened in the past. Never rest on your laurels, but try to achieve more every day. Set yourself clearly defined goals in order to be able to pursue them.
But the most important thing that I can tell others:
You can only be good in things that you like and do with love.

Finally, I want to say: I am glad to be part of the TSBG and that I decided to take this road. The training gave me a sound professional basis and made my career path much easier until now.