A success story with sustainability

Alexander Huber from the Huberwirt restaurant in Pleiskirchen is the new president of the Jeunes Restaurateurs (JRE). The new board, which was elected at the main meeting of the JRE at "BollAnts im Park" in Bad Sobernheim, also includes Alexander Dressel from the Bayrisches Haus in Potsdam as vice president and Sebastian Hadrys from the Landhaus Hadrys in Magdeburg as treasurer.
Alexander Dressel, Andreas Hillejan and Marco Rückl are re-elected. In place of Jan Bolland, Daniel Fehrenbacher joins the board.
Alexander Dressel takes over the Presidency from Patrik Kimpel. The long-standing spokesman of the North Region have already carried out large campaigns with the young restaurant owners through high-profile events such as the Berlinale and the Bambi Awards. He is supported by his fellow Board members Andreas Hillejan, Marco Rückl and Jan Bolland.    
Patrik Kimpel takes over from long-standing Vice-President Harald Rüssel and Alexander Herrmann takes the helm to become President. The 20th anniversary is celebrated under his aegis with numerous activities and an anniversary guide.    
For the European meeting of Jeunes Restaurateurs d'Europe, over 300 young European top chefs meet in the capital of Saxony and are able to see for themselves not only the beauty of Dresden, but above all the culinary skills present at the meeting.    
In the autumn, Alexander Herrmann takes over the Presidency from Harald Rüssel. Aside from the organisation of the existing 2007 European meeting of Jeunes Restaurateurs d'Europe in Dresden, the meeting's primary goal is to get visitors to know more about it. For this purpose, a JRE display is set up through which the 2004 edition of the Hotel and Restaurant Guide is doubled.    
For committed and qualified collaborators, as of 2005 there has been a full training course given during the meeting of the Jeunes Restaurateurs. The JRE-Eliteklasse was launched, primarily for cooks, together with the Gastronomical Training Centre in Koblenz. 2008 an Elite course also begins for skilled restaurant workers.    
The Jeunes Restaurateurs Deutschland launch the TWENÜ. For 59 €, it is affordable for every wallet. For young people under 30 (and actually only for these) everything one would expect of a good fixed-price menu is there, and the 2004 arrangement is given another prize with the coveted SAM Marketing Prize of the HSMA.    
145 recreational cooks, with 8 Jeunes Restaurateurs, cook a 3-course fixed-price menu under 7 cooking tents and get into the Guinness Book of World Records as the largest cooking course in the world.    
The Jeunes Restaurateurs Deutschland celebrate their 10-year history with a glittering annual conference by Johannes King and honorary member Jörg Müller at Sylt with Moet & Chandon. Christian Ottenbacher becomes European Chairman and takes this position as the first non-French-speaking President, until 2003.    
Harald Rüssel takes over the Presidency. Until 2006, he is involved, above all, in the area of training and promoting young talent, and begins a qualifying training campaign for employees. This is acknowledged by the German Gastronomy Academy with the awarding of the Rumor Rings in 2004. The palates of discriminating bon viveurs are also further spoiled by renowned events such as the Bambi awarding.    
From 1996 up to the turn of the millennium, Hans Stefan Steinheuer, as President of the Jeunes Restaurateurs Deutschland, is responsible for professionalisation. Under his leadership, the association is responsible for the catering of noteworthy events such as the Ball des Sports and the BDI Ball, showing what young German top chefs can deliver.    
Otto Fehrenbacher, of the Adler Restaurant in Lahr, becomes President of the Jeunes Restaurateurs. During his term of office, a "motley crew" becomes a strong team that always recruits new members. First events and trips done together from co-working friends.    
One sunny summer day, the German Chapter of the Jeunes Restaurateurs d’Europe is established in Hamburg. The founding president is Rainer Wolter, who is leading the kitchen of the Hotel Prem in Hamburg at the time.