As I reach the end of my time in the Events Department at Europa Park, I can’t help but pause and reflect on what an incredible two months it’s been. When I first arrived, I honestly had no idea what to expect. I thought I was just stepping into another kitchen. But what I found here was something much bigger — a world where food, creativity, teamwork, and precision come together in ways I had never seen before.
Every day was different. There was always something new being prepared — a themed dinner, a corporate gala, a wedding reception. One day you’d be serving 30 guests; the next, 300. It kept us on our toes, constantly learning, constantly adapting. Through all the ups and downs, I could feel myself being shaped — slowly but surely — into a chef who not only cooks, but understands how a kitchen truly works.
It’s funny — before coming here, I never really thought about how many moving parts exist behind the scenes. Now, I see it all differently.
Learning the Kitchen Hierarchy
One of the first things I learned was the kitchen brigade system, also known as the Kitchen Hierarchy. It’s the foundation of every professional kitchen — a structure that keeps everything running smoothly.
But at Europa Park, things are a bit different. This isn’t just restaurant work; this is Event Gastronomy. That means flexibility. Each event comes with its own menu, setup, and flow, so the structure of the kitchen shifts depending on what’s happening.
Here’s what it looks like in the events kitchen:
- Kitchen Chef (Küchenchef) – The head of it all, ensuring that every dish, every event, and every team maintains the park’s high standards.
- Sous Chefs – There are three main event spaces at Europa Park, each capable of hosting separate functions at the same time. Each event has its own team, led by a Sous Chef who manages both the cooking and the organization.
- Diet Cook and Junior Sous Chef – These chefs handle special requests, dietary needs, and support across events — a vital part of keeping every guest satisfied.
- Chef de Partie (Station Chef) – These are the line cooks who specialize in specific areas — starters, mains, desserts, sauces, you name it. They’re the engine that keeps the kitchen running smoothly.
- Demi Chef de Partie – Their role is to support the Chef de Partie with preparation, cooking, and organization at a particular station, whether that’s meat, fish, vegetables, or pastry.
- Commis de Cusine – This is the entry-level position in the kitchen, and it’s where you learn the foundation of everything: knife skills, hygiene, mise en place, and the discipline of working in a professional environment.
Seeing this system in action helped me understand how teamwork and structure make or break a kitchen.
The Difference Between Restaurant and Event Gastronomy
Before Europa Park, I thought all kitchens were the same. But event gastronomy is a completely different beast.
In a restaurant, the menu stays fairly constant, and the rhythm becomes familiar. But in event gastronomy, every day is a new challenge. You’re constantly adjusting, thinking on your feet, and working with new ideas. It’s exciting, unpredictable, and sometimes exhausting — but the energy of it all is something special.
When the lights dim, the guests arrive, and you see people enjoying food you helped create — it’s worth every moment of chaos behind the scenes.
A Message to Aspiring South African Chefs
To any young South African thinking about a culinary career: take the leap. It’s not an easy path, but it’s one filled with creativity, discipline, and growth. Working abroad — especially in a place like Germany — can open your eyes to new cultures, cuisines, and professional standards that will change the way you see food forever.
As an Azubi (apprentice) here at Europa Park, I’ve learned that being a chef isn’t just about cooking. It’s about leadership, teamwork, and having the courage to step outside your comfort zone.
If you ever get the opportunity to work or train overseas, grab it. The world is big, and food connects us all.
Two months later, I’m walking away from this experience not just with new skills, but with a new mindset. Europa Park has taught me that gastronomy isn’t just a job — it’s a language of culture, creativity, and connection.
And this, for me, is only the beginning.
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