The “House of Many Voices” event, organized by Roschier, provided a unique opportunity for students from Omnia to actively participate in its realization. Held on Baltic Sea Day (August 29, 2024), the event emphasized The Nordic Horizons – where are we ten years from now.
The House of Many Voices talks featured the following topics:
- Trust & resilience
- Reskilling yourself
- Feeding the future – the rise of food tech
- Creativity and leadership
- The modern metropolis
- Mind, body, and the machine
Roschier’s commitment to this cause is evident through various initiatives and events, with “House of Many Voices” serving as a prime example. This unique gathering brought together #roschierpeople, esteemed speakers, and guests in a celebration of community, cooperation, and a shared dedication to sustainable development.
One of the highlights of the event was the delectable and sustainable cuisine, crafted by top chefs Heikki Liekola, Antti Tynkkynen, Peppi Aralehto, and Teemu Aura, alongside the talented culinary students from Omnia. These top chefs, who are alumni of Omnia, were tasked with mentoring the students in their work. The menu, designed with a focus on sustainable ingredients and innovative cooking techniques, innovative cooking techniques, aimed to illustrate examples of future food production by producing more with less and reducing both waste and the environmental footprint by utilizing technology. This collaboration not only showcased the skills of Omnia’s students, who are truly the rising stars of tomorrow, but also highlighted how such partnerships help students gain a foothold in the professional world.
The mentor chefs at the event were:The Chefs from left Pasi Pärssinen a renowned Finnish chef with over 25 years of experience in the culinary fiel , Teemu Aura a Finnish pastry chef and entrepreneur, Peppi Aralehto a Finnish chef who won the Chef of the Year competition in Finland in 2000, Heikki Liekola a Finnish chef who won the Chef of the Year competition in Finland in 2014 and Antti Tynkkynen a Finnish chef and a member of the Compass Group Culinary Team Finland.
The event engaged students from both the catering and culinary sectors, who not only contributed to the preparation but also played an integral role during the event itself. Their involvement exemplifies the next generation’s role in advancing sustainable practices in the industry.
By hosting this event, Roschier sought to raise awareness of the critical need to protect our environment and inspire others to join in these efforts. “House of Many Voices” was more than just an event—it was a powerful demonstration of our belief that collective action can drive meaningful change. Together, we can make a positive impact on the Baltic Sea and our planet.
Collaboration between schools and the workforce in the restaurant ans catering industry
The collaboration between schools and the workforce in the restaurant and catering industry has proven to be highly fruitful and is built on strong partnerships. This cooperation offers students a unique opportunity to apply what they have learned in practice and to develop their skills in real work environments.
Thanks to this collaboration, students can work with top professionals in the field, enriching their learning experience and preparing them for future challenges. For instance, many restaurants and catering companies offer internships where students can learn the latest cooking techniques and customer service skills.
This collaboration benefits not only the students but also the companies, which gain fresh perspectives and enthusiastic workers. The partnership is based on mutual trust and commitment, creating a strong foundation for long-term cooperation.
Student benefits and growth
Through collaboration, students gain valuable practical experience that complements their theoretical knowledge. This experience helps them develop essential skills such as teamwork, problem-solving, and adaptability, which are crucial for success in the industry. Students also have the opportunity to familiarize themselves with industry standards and expectations, enhancing their readiness for entering the workforce.
The companies’ perspective: New Opportunities
For companies, collaboration offers the chance to leverage new ideas and approaches that students bring with them. Many companies have reported that interns have contributed valuable innovations and helped improve operational practices. Additionally, working with students gives companies the opportunity to assess potential future employees and build relationships that may lead to employment after graduation.
The role of teachers and professional development
Teachers play a key role in building successful collaborations. It is important for teachers to stay involved in the development of the field by participating in trade fairs, training sessions, and other industry events. This allows them to bring current knowledge into their teaching and strengthen the connection between the school and the industry. Teachers’ own networks and relationships with the workforce are valuable resources that help students find internships and job opportunities.
Future outlook and emerging trends
The restaurant and catering industry is constantly evolving, and the importance of collaboration will only grow in the future. New trends such as sustainability, digital innovations, and changing customer behaviors are influencing how schools and businesses collaborate. It is crucial that both schools and companies remain open to change and continually develop their partnerships to meet the future needs of the industry.
Continuous development of collaboration
The effectiveness of collaboration is based on ongoing effort and commitment. It is important to regularly develop the partnership and ensure that both parties are willing to invest in it. This requires openness, flexibility, and a willingness to adapt to changing needs.
Through collaboration, projects and events are created where students can showcase their skills and creativity. This gives them the opportunity to build important networks for the future and lay the foundation for their career development.
Conclusion
Cooperation between schools and the workforce is invaluable for both students and companies. Through partnerships, students gain practical experience, while companies benefit from fresh perspectives and innovative ideas. The success of this collaboration is based on continued commitment and mutual trust, making it a critical area for continued development.
It’s important to remember that continuous commitment and mutual trust are the key to the success of this cooperation, and its development will continue to be important.
The collaboration not only enhances students’ skills, but also highlights the importance of partnerships to establish students in the professional world. By nurturing these connections, we ensure that the workforce of the future is well prepared and qualified.
Therefore, the synergy between educational institutions and the business world offers many advantages. It gives students real skills and provides companies with dynamic new ideas, reinforcing the importance of these partnerships for the future.