Four themed areas, more than 100 speakers and around 9,000 guests: The Rolling Pin Convention in Graz is one of the largest industry events for the restaurant, hospitality, and culinary sectors in Europe. For students in the Bachelor’s program in Tourism & Hospitality Management with a specialization in Food Entrepreneurship, the field trip offered the opportunity to experience current trends, innovative concepts and leading figures in the industry firsthand.
Culinary Arts are as Complex as (G)astrophysics
Things got particularly exciting where culinary arts met science. Under the motto “Gastrophysics has nothing to do with astrophysics — but it’s just as complex”, the students gained insights into the scientific foundations of gastronomy. It quickly became clear: culinary arts are about much more than just taste. They combine craftsmanship, sensory analysis, research and creativity.
A particular highlight was the lecture by Stefan Wieser. The expert in natural cuisine demonstrated the role Fibonacci numbers play in natural cooking and how vanillin can be extracted from trees. His examples clearly illustrated how closely science and culinary arts are intertwined.
Networking at Austria’s Largest Industry Event
In addition to the presentations, the students took the opportunity to exchange ideas with restaurateurs, producers and industry experts. The conversations provided valuable insights and new perspectives for future projects and concepts as part of their studies.
During the two days at Rolling Pin Convention, it was particularly clear just how diverse the world of gastronomy really is. A heartfelt thank you to Peter Klinger for organizing and accompanying us to the event.
>> More information about the Bachelor’s program in Tourism & Hospitality Management