Goods Knowledge

The 28 topics summarize the basic information necessary for effective and high-quality work in gastronomy. Each topic provides an overview of basic knowledge about a given category—from history and production to use. The goal is that after studying them, you will be able to work effectively with the given category and continue your education in your field. Gastronomy is a complex and dynamic environment that is constantly evolving.

The basics of product knowledge are based on three fundamental pillars:

1. What is it?
2. Where does it come from?
3. One or two sentences about the product (e.g., altitude, type of barrel, aging style, etc.).

The goal is to enable you to become a professional who can skillfully navigate the offerings, products, and categories. This level of knowledge is extremely important both for you and for the business you are part of. Guests will perceive you completely differently—as an expert who knows what they are doing and has an overview, as opposed to someone who just takes orders. Efficient and professional operations are the foundation of success.

Gastronomy is a vast world in which even understanding a single category (such as whiskey) can take several lifetimes. At the same time, however, you work with many different products every day, each with a different character, origin, and history. So try to cover as much of gastronomy as possible, become a versatile professional, and push this industry as far as you can.