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Challenge Accepted - the master butcher is not enough!
Master butcher, meat sommelier and now grill master. Dirk Freyberger shows no fear and takes the bull by the horns.He successfully completes his training as a grill master in the master class at the butcher's academy in Augsburg and has to prove his skills after just two weeks.
The menu focuses not only on the art of meat preparation, but also on vegetarian food and a wide variety of breads. "You just have to move with the times and develop yourself, not just for our customers, but also personally," explains Dirk.
The course leaders teach him detailed background knowledge about the various grilled foods. Dirk, however, is simply practical and not only absorbs the knowledge, but also puts it into practice. For the final test, he has to create three different dishes from a hidden shopping basket. The jury assesses taste, creativity, complexity and presentation. Of course, hygiene in the workplace also plays a key role.
Dirk Freyberger passes the exam with flying colors and can now count himself among the 19 certified grill masters of the Masterclass throughout Germany.
