Seeing, tasting, experiencing, learning, understanding – and building connections. That is the essence of Comwell Hotels' trainee excursions, where apprentices visit some of the company's suppliers. The aim is to give them a deeper understanding of the ingredients they work with and foster respect for the journey from farm to table.
Each year, the Danish family-owned hotel group takes its apprentices on educational visits as part of their training.
Most recently, a group of Comwell's chef and waiter apprentices visited several suppliers to experience first-hand how ingredients make their way from the field and production facilities to the kitchen.
"These apprentice trips are incredibly valuable because they give our apprentices the opportunity to see where our ingredients come from and gain a genuine understanding of the products they will be working with in the kitchen – whether it's fish, cheese, fresh herbs or something entirely different," says Rasmus Rasmussen, Head of Sustainable Gastronomy at Comwell.
"It creates a completely different relationship with the products they use. When it comes to animal welfare in particular, it's important that they have seen for themselves that the animals have been well cared for by the supplier. It means they don't simply take a cut of meat from the refrigerator without knowing its origin – they understand where it comes from. That insight builds both understanding and respect for the entire production chain."
The trip offered a wide range of experiences and valuable insights into the daily operations of several of Comwell's suppliers. Early one morning, the chef and waiter apprentices visited a fish auction, where they experienced the excitement of fresh seafood trading first-hand.
They also toured Dagrofa's central distribution centre, gaining an understanding of the complex logistics that are set in motion every time someone at one of Comwell's hotels clicks "order supplies."
Along the way, the apprentices enjoyed a series of sensory experiences, tasting a variety of speciality cheeses while learning about the craftsmanship behind cheesemaking.
The group also visited a herd of free-ranging cattle near the Wadden Sea. The cattle play an important role in supporting biodiversity while also supplying high-quality beef to Comwell's kitchens.
Sustainability and circular food production were also key themes during the visit to Micro Greens. Working in partnership with Comwell, the company collects used coffee grounds from the hotels and repurposes them as a growing medium for microgreens. Micro Greens is also behind the small mushroom-growing installations that guests can see in the restaurants at several Comwell hotels.
For the apprentices, the trip provided not only valuable professional insights but also the opportunity to build stronger relationships with colleagues from across the country.
"Trips like this give us a much better understanding of our suppliers and the work they do. We see how the entire value chain fits together and gain an appreciation of what it takes for each company and individual to deliver such a high standard. It also enables us to share authentic stories with our guests because we've experienced it ourselves. That makes our storytelling genuine rather than something we've simply learned by heart," says Anne Kathrine Dueholm, a chef apprentice at Comwell Roskilde.
The apprentices return home with more than just new knowledge about suppliers and the journey from farm to plate. Building relationships and expanding their network with fellow apprentices from across the Comwell hotels is equally valuable.
"I'm so grateful that I had the opportunity to meet the other chefs, managers and apprentices from the different hotels. It truly feels like Comwell is one big family, and it's a wonderful place to be – especially as an apprentice," says Vasilisa Grigoryeva, a chef apprentice at Comwell Copenhagen Portside.
The next apprentice trip will take place later this year, when Comwell's receptionist and MeetingDesigner apprentices will head out on their own educational tour.
About Comwell Hotels
Comwell is a Danish family-owned, nationwide hotel chain with hotels throughout Denmark, as well as ODEON in Odense and Centralværkstedet in Aarhus. For over 55 years, Comwell has been operating meeting and conference hotels and has won numerous awards over the years for its meeting, service and dining concepts.
Comwell was the first to introduce Danes to the modern meeting package back in 1969. Today, this remains Comwell’s core business. Comwell also caters for training and course programmes, workshops, job interviews, board meetings, exhibitions and events, and has over 2,500 rooms and 320 meeting and conference rooms at its disposal.
The message that Comwell is keen to include more green dishes on its menu was certainly emphasised at Madens Folkemøde, and with plenty of visitors, tastings, lively discussions, debates and workshops, Comwell’s participation in the event was a great success.
How can we encourage more people to automatically choose sustainable dishes when they stand in front of the buffet? That question will be the focus when Comwell Hotels and Coor Denmark participate together at Madens Folkemøde in Nykøbing Falster on May 22, 2026.
The Danish family-owned hotel chain Comwell has just published its 2025 ESG report, which demonstrates how a focus on people goes hand in hand with climate action, well-being and responsible business practices.