Horto Restaurant, an esteemed dining establishment in Milan with both a Michelin star and a green star, has launched a new initiative called Roots&Routes. This program aims to invest in employee development through structured experiences abroad, reinforcing the team's skills and outlook in a targeted manner. Rather than viewing training as a temporary break from work, Horto recognizes it as a vital aspect of their operational strategy to enhance technical abilities, methodological understanding, and contextual awareness among staff.

The Roots&Routes program specifically involves chef de rang and chef de partie, who are sent abroad for fifteen-day stints at internationally recognized restaurants that align with Horto's culinary ethos. Rather than general internships, these placements are designed for practical immersion, focusing on observation, hands-on work, and comparative discussions. The first departures for this program began in November, with chefs already having gained invaluable experiences in prestigious kitchens such as Eleven Madison Park in New York, run by chef Daniel Humm, and at Quique Dacosta in Spain.

Overall, the Roots&Routes initiative reflects a broader trend in the culinary industry where restaurants are investing in their employees' growth by providing them opportunities to engage with leading culinary figures and techniques globally. This approach not only enhances the individual chefs' skills but is also seen as a strategic move to fortify the restaurant's brand and maintain its high standards in a competitive market.