From hospitality to the culinary arts, the Hotel and Tourism School EHTL in Diekirch teaches the art of welcome. Many successful gastronomes started here before taking on the world.
Much like a conductor leading his orchestra, cooking teacher Patrick Scholzen raises his hand to say a few words and his students begin wielding pots and knives. The whole room chimes. In the last row, Victor uses a ladle to stir the meat stock in a big silver pot.
Fabio, right beside him, performs a staccato with his knife and chopping board. A loud snap resounds from the front row, as Serena and Kai crack orange lobster claws. Meanwhile, Sofia divides Nori-leaves with a soft crunch.
The constant hum of the oven and the muttering of the eight cooks complete the sound tapestry. Today, they are working towards a common goal: creating a harmoniously flavoured menu for tomorrow evening’s festivities.
The feast is an EHTL tradition. Younger students cook a meal for graduating students who’ve spent three years earning their diplomas. Patrick Scholzen is in the thick of things. He leads the event, offers advice, demonstrates proper flicks of the wrist and is a source of comic relief to a group of students who are extremely focused in the midst of all this hubbub.