What are you doing with our «Nemo», Mr Dosenbach?

At the end of the year, the University Hospital Basel (USB) will hand over the keys to the «Nemo». From then on, the catering department of the UKBB will be responsible for running the cafeteria. The necessary preparations are being made by a specially assembled project team.

As the new Head of Catering, Jochen Dosenbach is in charge of the new «Nemo». If you want to know what awaits us after the reopening on 2 January, you can't avoid asking him: Who are you and what do you do there?

Jochen Dosenbach, what is the perfect canteen menu for you?

There are a few classics that always work. A nice lasagne or spaghetti bolo, for example. But the king of all canteen menus is and remains Schnipo. It always keeps the place full and easily attracts 20 per cent more guests than usual. A perfect dish in that respect (laughs). In general, however, I would say that a perfect menu is one that guests look forward to and enjoy eating. That's exactly what we want to achieve as often as possible with the new «Nemo».

From January 2024, the «Nemo» will pass from the USB into your hands. Already nervous?

But of course! It's a responsible job. I know how important good catering facilities are for employees in a company. But the nervousness also goes hand in hand with huge anticipation. I feel that I can do a lot here, even though we don't have our own kitchen at UKBB for structural reasons. Of course, I can't do magic either. But I do have ideas on how we can keep surprising our guests in a positive way.

Where does the «Nemo» project currently stand? What is currently on your agenda?

The recruitment of the future «Nemo» team is still the biggest concern. This must be finalised by the end of October at the latest so that we are well equipped for the tasks ahead. Our requirements are high, but we are making good progress. There are only a few vacancies left. We have a concept that just needs the finishing touches and we already know where the food will come from.

Namely?

We obtain the menus from the organic centre. This means we have the shortest delivery routes and no fuel consumption. With SV Schweiz, we also have a caterer that I am very familiar with from my professional past and has a very good sustainability concept.

«Even a vegetarian menu has to be fun. So that it is also a real alternative for non-vegans.»

The new «Nemo» promises «Gastronomy with added value» in its claim under the logo. What exactly is in it?

Various things that we value contribute to the «added value». First and foremost for me is that we will work inclusively in the new «Nemo». This means that we will integrate young people with disabilities into our team - and thus into working life. We are working with the institution AHA! Ark Home Economics Training Centre together. This enables these young people to take their first professional steps with us. We also see «added value» in the way we pay attention to the sustainability of our products.

How does the new «Nemo» deal with the topic of meat?

The new «Nemo» will not do without meat. There will be two menus every day. As a rule, one with meat and one without. It is possible that two meat-free menus will be offered one day a week. Quality, regionality and animal welfare are very important to us. We only use meat with the IP-Suisse sustainability label and are partners of the Swiss Animal Welfare Association.

What do you expect from a vegan menu?

For me, it's crucial that a vegetarian dish is attractive. It has to be fun! So that it is also a real alternative for non-vegans.

What small dishes does the new Nemo offer?

This has not yet been finalised down to the last detail. But I can already name a few highlights from my point of view. On Fridays, we will be offering home-made plaited bread made by our trainees from the AHA! We order sweet pastries and croissants from regional bakeries. And we are also focussing on regionality when it comes to ice cream: we will be switching completely to Gasparini products. The traditional Basel ice cream manufacturer also works inclusively.

«In terms of price, Cafeteria Nemo should remain at its current level as far as possible. We definitely don't need to make a profit.»

A few weeks ago, the USB raised the prices in the «Nemo», especially for the menu. Will we guests have to dig even deeper into our pockets in the new «Nemo»?

The management would like the «Nemo» to remain at the same price level as far as possible. We will of course run the cafeteria profitably. But we definitely don't have to make a profit. We are satisfied if we can show a black zero at the end of each year. From today's perspective, we are well placed to achieve these goals.

Before you moved to UKBB, you introduced the catering at the new Baloise Park as Restaurant Manager. We hear that you did a good job. What lessons have you learnt from this?

That you are successful when you are as close as possible to your guests. And that right from the start. At Baloise Park, it was important for me to be the contact person on site. Simply jumping in from time to time to scoop and have a quick chat with the guests. That's how you build valuable relationships that give you input. I also want to be a host at «Nemo» who is there for all employees and guests.

«Guests should really enjoy coming here. That's what I want to develop »Nemo' into together with the employees."

What is your vision?

The employees should be proud of their cafeteria. The guests should really enjoy coming here. I would like to develop the «Nemo» in this direction together with the employees. We are already planning a survey shortly after opening to get feedback and see what is going well - and what we can do better if necessary.

How do you relate to food as a private individual?

I love good food! It's my passion, my favourite hobby too. And luckily my wife loves cooking and eating just as much as I do. Almost every Sunday we have our children and granddaughter at the family table. I think that's fantastic.

What type of cuisine is your favourite?

I really enjoy exploring different cuisines and discovering exotic dishes. But I'm always up for a nice stew. I've had an outdoor kitchen built at home, with a smoker and all the bells and whistles that go with it. I like to use large pieces of meat from the local farmer or village butcher for barbecues. Such rather hearty dishes have only one disadvantage.

And what would that be?

Oh well. Let's just say I have to take a little break from January to the end of March. But at least my daughter always joins in in solidarity. So it's almost like a second family tradition alongside our Sunday lunch. But you're not going to write that down now, are you? (laughs)