She carves little works of art out of vegetables for meat platters and also has a good tip for goulash cooking.
Elisabeth Weber from Lenggries has now completed her training with flying colors.
Lenggries
- Elisabeth Weber originally wanted to become a pastry chef.
But the internship in the butcher's was simply more fun than the one in the pastry shop.
The passion for the job can also be seen in her degree: the young woman from Lenggries is the best of the butchers' guild for Upper Bavaria in the profession of butcher shop specialist.
A butcher shop specialist from Lenggries has taken a special carving course
"Choosing between the two professions was no longer a difficult decision," says Elisabeth Weber. "Every day is proof for me that the job is nice because I can make people happy," says Weber. She particularly enjoys laying records. “You can get really creative there,” she says. “The best thing is when the customers say: We didn't dare eat the platter because it was so beautiful.” Weber even took a carving course in Switzerland, where she learned how to make fruit and vegetables small works of art for the plates.
In the vocational school she had subjects such as German, social studies and technical arithmetic as well as specialist theory and specialist practice.
“I liked professional practice best,” says Weber.
“But I also liked technical theory.
Among other things, you learned how to conduct sales calls or how to advise customers who have an allergy.
You also have to be able to help a customer who wants to prepare a goulash for the first time and explain how to do it.
I really enjoy talking to customers. "
The best butcher shop sellers compete in the state decision
Weber grew up in a family business, the delicatessen butchery Weber in Lenggries.
The young woman doesn't want to change anything in the company.
Not even now that she has finished her training.
“I think it doesn't get any better than that.
After all, we're always up to date, ”she says.
On October 12th, Weber will take part in the state decision in Augsburg to compete with other specialist butchers across Bavaria.
“We have to put plates or prepare canapés there,” she explains.
“You also have to prepare a dish from a piece of meat and have a sales pitch.
Because you also have to know what's inside the sausage and be able to advise the customer accordingly. "
The next goal for Elisabeth Weber from Lenggries: to become a master butcher
According to Weber, it is important for the profession of butcher shop to be sociable.
“Creativity and ambition are also good prerequisites and you should be able to work in a team,” says Weber, who already has further plans for her future.
“I would like to be a master butcher,” she says.
“To do this, I have to take a master class for three months.
Before that, however, I have to work in production for half a year. "
Weber is proud of the fact that she is the best in the guild.
“That cannot be taken for granted,” she says, “because there is a lot of competition.” But she has also prepared herself well.
“I've made an effort and learned a lot,” she says.
"You get a different kind of recognition than a normal journeyman and you know what you can do and have shown others that you can do something."
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