I have been at the Hotel Barbarahof in Saalbach for twelve years now. This means that I am not only the longest-running employee at the hotel, but also the one who has experienced the most during these twelve years. Whether winter, spring, summer or autumn – working at the Hotel Barbarahof is fun. What do I particularly like? The warm atmosphere. Not only do all our guests feel this year, but we also employees. Day by day. “… be at home on time”.
As a stub girl, cleanliness is probably the most important thing for me. Maybe I’m even a little perfectionist. But that’s also a good thing, because “the dog is buried in the details”. And that’s why it’s especially important for me to pay attention to these little details.
The well-being of the guests at the Hotel Barbarahof is close to my heart. And so I like to surprise the holidaymakers, for example, with differently exposed beds. In fact, I am particularly creative in this – so the duvets are sometimes in heart shape at the bedside. I think that has yet put a smile on the lips of every guest. And what could be more beautiful than after a long day of skiing on the perfect slopes in Saalbach Hinterglemm again in a flashy one. Return home and fall into a cosy bed in the evening?
If the Mini Moon package is booked, I am very happy about it. Because then I can always make the feel-good room particularly romantic. If you want an unforgettable holiday at the Hotel Barbarahof, you get it. Here’s another rose petal, there’s a cuddly cushion. And the ceiling is still nimble lyrical to the famous heart shaped. Heart, what more do you want! Prosecco to toast? Of course, it is already available at the table. And is waiting to be enjoyed by our guests in a familiar togetherness. So a mini-moon can begin, I think. And it should be unforgettable. In addition to perfection, my second passion is cooking. This brings variety to everyday life and is especially fun for me. And so I don’t let myself be asked twice if there is need on the husband or the woman or when I ask for my delicious tiramisu. By the way, this is always available on Wednesdays on our Italian evening. And it is a real hit with the numerous regular guests. Together with the many delicacies of senior manager Elfriede, nothing stands in the way of a culinary evening at the Hotel Barbarahof. Before I forget it: You can find the recipe for this in the February newsletter of the Hotel Barbarahof as well as at the end of my story.
The highlight of the last years was without question the birth of the “future junior boss” Felix in December 2015. The little one was born on 23.12.2015 – just before Christmas – and since then has delighted every employee and guest at the Barbarahof. And his proud parents Katrin and Roland, of course, especially. He feels particularly comfortable in the hotel. No wonder everyone is happy about little Felix. I’m curious to see how long it will take Felix to make his first attempts on the skis.
But I’m almost sure that the little one will ski just as well as the other two Steger men, Dad and Grandpa – the skier gene is definitely in the family.
If everyone else has their hands full, it happens that I can take care of little Felix. And because I am already a proud grandma of two grandchildren, I am of course particularly happy to do so. With Felix’s mischievous smile, my heart goes out every time. I am already looking forward to the further winter season, which runs until 2 April 2017, and I hope to welcome you to the Hotel Barbarahof soon.
Finally, as promised, there is my tiramisu recipe:
You need:
- 3 eggs
- 100g sugar
- 500g mascarpone
- 250 ml strong coffee with a little sugar
- 24 pieces of biscuits
This is the best way to do it:
Beat three eggs with 100g of sugar over steamuntil the mixture is thick creamy mouth hot, because then the eggs are no longer raw. Then beat the mass over ice again cold. Then add the mascarpone and stir well. Provide eight dessert glasses and halve the biscuits. Depending on the size of the glasses per glass, dip about three half-biskotten into coffee and place in the glasses. Top up half with cream and cover with three more biscuits , tuned into coffee. Finally, sprinkle with dark cocoa … and enjoy!
Good luck and a lot of fun in imitation!
See you soon at the Hotel Barbarahof!
Your Jasna
