HRC Culinary Academy at the JRE International Congress 2026 in Cologne

The 2026 JRE International Congress in Cologne, held on 19-20 April, gathered hundreds of leading chefs, restaurateurs and hospitality professionals from across the JRE network for one of the most important annual meetings in European gastronomy. This year’s edition confirmed once again the strong direction the association is taking: sustainability, collaboration, education, and a more holistic understanding of what it means to work in hospitality today.

The congress brought together over 500 chefs, restaurateurs, and culinary leaders from more than 20 countries. Over two dynamic days, participants exchanged ideas, explored new initiatives, and reflected on the future of gastronomy under the guiding theme “RE·GENERATION – Seed the Future.” The focus was clearly on long-term impact rather than short-term trends, with discussions spanning sustainability, talent development, entrepreneurship, and the evolving role of chefs as leaders within their communities and businesses.

HRC Culinary Academy was present at the congress with its own dedicated stand, welcoming chefs and restaurant owners from the JRE network. The stand served as a meeting point for conversations about collaboration and the opportunity to host HRC students for internships across JRE member restaurants in Europe. Many chefs showed strong interest in working with young international talent, and discussions focused on how structured internship placements can support both restaurant teams and students in gaining real-world, high-level experience in different culinary environments. For HRC Academy, the event was an important opportunity to deepen existing relationships and initiate new ones with chefs who are actively engaged in training the next generation of professionals.

One of the key highlights of the congress was the presentation of the JRE Awards, which recognise excellence and forward-thinking leadership within the association. Among the most significant distinctions was the JRE Sustainability Award, which this year was awarded to Sabina and Grega Repovž, the duo behind Gostilna Repovž in Slovenia. Their restaurant is widely recognised as a benchmark for farm-to-table gastronomy, built on an integrated organic farm and a deeply responsible approach to production. Their work stands out for its consistency, authenticity, and uncompromising commitment to sustainability at every level of operation.

We are pleased to announce that HRC Culinary Academy will host a masterclass with Sabina and Grega Repovž in October 2026. The session will bring their philosophy and practical experience directly to our students and faculty, offering insight into how sustainability can be embedded into both culinary practice and business operations in a meaningful and scalable way.

The congress in Cologne confirmed a clear direction for the future of the industry. Beyond culinary excellence, there is a growing emphasis on responsibility, education, and collaboration. For HRC Culinary Academy, this direction aligns closely with our mission to prepare students not only as chefs, but as professionals who understand the wider context of hospitality, from sourcing and sustainability to leadership and guest experience.

We thank JRE-Jeunes Restaurateurs for the opportunity to be part of this inspiring event and look forward to continuing to build bridges between education and the professional culinary world.