employee  - Austria / II. Republic of Austria 1996 - 6 Shilling

Designer: Stefferl, Otto

employee - Austria / II. Republic of Austria 1996 - 6 Shilling


Theme: Economy & Industry
CountryAustria / II. Republic of Austria
Issue Date1996
Face Value6.00 
Colormulti-colored pink
Printing Typecombination printing
Stamp TypeCommemorative
Item TypeStamp
Chronological Issue Number1531
Chronological ChapterOOS-OE2
SID677630
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Austria is an independent entity in international tourism. This special stamp is intended to commemorate the two most important professions that serve hospitality, and to a great extent have helped to shape Austria's excellent reputation as a holiday destination: the chef and waiter, also known as the white and black brigade of hospitality. The history of these two professions is also experiencing a new, innovative impetus through the invention of printing, the simple and mass duplication of instructions for the proper design of aristocratic households and the kitchen industry - think of the recipes. The most important gastronomic historical event, however, was the year 1533, when Catherine of Medici brought along her Florentine court cooks to celebrate her marriage to the later French King Henry II, thus establishing classical French cuisine. For the profession of the waiter, the adoption of the Russian system of ordering food in individual, strictly separate corridors was the most important development in the 19th century. The training opportunities for these two professions in Austria are considered to be leading and trend-setting worldwide. Austrian specialists are open to the very top, as demonstrated by their top positions in international gastronomy every day. The brand image shows a cook and a waitress.

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Austria is an independent entity in international tourism. This special stamp is intended to commemorate the two most important professions that serve hospitality, and to a great extent have helped to shape Austria's excellent reputation as a holiday destination: the chef and waiter, also known as the white and black brigade of hospitality. The history of these two professions is also experiencing a new, innovative impetus through the invention of printing, the simple and mass duplication of instructions for the proper design of aristocratic households and the kitchen industry - think of the recipes. The most important gastronomic historical event, however, was the year 1533, when Catherine of Medici brought along her Florentine court cooks to celebrate her marriage to the later French King Henry II, thus establishing classical French cuisine. For the profession of the waiter, the adoption of the Russian system of ordering food in individual, strictly separate corridors was the most important development in the 19th century. The training opportunities for these two professions in Austria are considered to be leading and trend-setting worldwide. Austrian specialists are open to the very top, as demonstrated by their top positions in international gastronomy every day. The brand image shows a cook and a waitress..