Interview with Yvonne Eckert

Ms Eckert, how long have you been working for the Europa-Park Hotels?
I started my training as a cook in the hotels in 2011, successfully completing it in 2014. Then I stayed at the Medici restaurant for 2 years. At the end of 2016 I ended up working as a chef in Switzerland for 1 ½ years. In summer 2018, I came back to the Medici. The restaurant is simply my home.

Was it always your dream job to be a chef and how did you find yourself at this job?
I actually first trained as a gardener, specialising in vegetable cultivation, as my father owns a gardening business. However, I was much more interested in how and what the vegetables can be used for, so I ended up working in the kitchen.

And how did you then come to the Europa-Park Hotels?
I’ve had a connection with Europa-Park since childhood. For the apprenticeship, I contacted the Head Chef at the time by telephone. I was particularly fascinated by the opportunity to get to know a range of different cuisines, such as Italian or Spanish.

What would you say are the qualities that a good chef should have?
Creativity and spontaneity are very important to me. You have to be able to react quickly to the wishes of the guests and keep coming up with new dishes. But other important characteristics, for me, are skills such as a pronounced sense of smell and taste. You should also have an affinity for cooking.

Your work is very diverse. What do you enjoy most about it?
What I enjoy the most is working with the many high-quality regional and seasonal products. It's just so much fun, and in such a great international team too. For me, my colleagues are not just colleagues, they are family. Many have been there for as long as I have. We now have teammates from Italy, France and Ukraine. As a chef, one thing I particularly notice is that this really is a family business. The Mack family are very often our guests and, as bosses, are always there for us. You can feel that closeness and connection to the company.

And are there any tips you have for all of our home cooks out there?
Quality definitely comes before quantity here. I recommend everyone to cook with regional and seasonal products as much as possible.

What is your kitchen like, is there a lot of value placed on regional and seasonal products?
Definitely. Our vegetables and fruit, such as the strawberries, the asparagus or the tomatoes, all come directly from the nearby region. Our Italian products are made in small factories that are also located in Italy. The cheese, for example, comes directly from Italy.

Do you have a personal favourite recipe?
(Laughs) As a chef, that’s a question you get asked often. But it’s difficult to answer, as recipes are constantly changing and being adapted to modern times. However, my absolute favourite recipe is my grandma's potato salad.

What has been your personal high point over the years?
A personal high point was definitely completing my training with great success. At that time, the Chamber of Industry and Commerce recognised me as the best of my year. Of course, I’m very proud of that. And then to work your way from trainee to sous chef in a company, that's something special. New Year's Eve is something that’s always very exciting. I am responsible for the vegetarian and allergen-free menus. That requires creativity and knowledge and is always an exciting task.

Can you explain to us, in a little more detail, what the duties of a sous chef are?
As a sous chef, you monitor the individual items in the kitchen. You check that everyone has their ingredients and explain how they should be prepared for a specific dish. You are also jointly responsible for the different menus, such as at evening events. You also check the stock and reorder them where needed.

Being a chef is quite a back-breaking job. How do you recharge your batteries between work, in order to offer guests the best possible experience?
Preferably spending time with my family. Since we, as employees, get free admission to Europa-Park, I often go there with my nephew. My favourite thing to do is ride Pirates in Batavia. That was my favourite attraction as a kid.

Then you’ve already told us your favourite attraction at Europa-Park. Do you also have a favourite spot in the hotels?
Besides the kitchen? I love being in the herb garden at the hotel 'Bell Rock'.

Allow us a glimpse into the future. What's your next big project?
I’d like to do my instructor's license next. That will allow me to provide even better guidance and support to our trainees. Since I trained here myself, training young people is very important to me.