Status: 09.11.2023, 19:00 PM
By: Christiane Mühlbauer
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Rudi Kramer proudly shows off his gold medal and certificate. From January, he wants to make his master's degree in Augsburg. © Pröhl
As the best butcher's apprentice in Germany, Rudi Kramer from Bichl has now come home from the national competition. He learned his trade at the Weber butcher's shop in Lenggries. Now he wants to become a master craftsman and later take over his parents' butcher's shop in Bichl.
Bichl/Lenggries – Rudi Kramer Jr. has to let it sink in himself that he has now won the national competition after the chamber and state competition and can now adorn himself with the title of best butcher's apprentice in Germany. "I didn't expect to win at all," says the 18-year-old, who comes from the Kramer butcher's shop in Bichl and completed his apprenticeship at the Weber butcher's shop in Lenggries. "The competition was fierce, and none of us knew in advance what the jury was asking of us. All the tasks were a surprise."
Great-grandpa's recipe convinced the jury
Six men and two women, all newly qualified journeymen and the best in their federal states – not all states were represented – faced the tasks of the jury. The exam lasted two days and took place at the butcher's college in Hanover.
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"These were atypical tasks," Kramer reports. On the first day, the journeymen were given a flank steak including a shopping cart, from which they had to cook a dish with two side dishes – without a recipe. In addition, they had to prepare a calculation for it, including wage costs and other expenses on the employer's side. In the afternoon, a barbecue grill plate had to be made, also with a vegetarian version. Kramer created a vegetable skewer.
On the second day, we started at 6 o'clock in the morning. The participants had to trigger a pork front quarter and make a scalded bratwurst out of it. The 18-year-old remembered his great-grandfather's recipe from 1939: "In addition to marjoram, nutmeg and lemon, it also contains ginger," reports Kramer. "To this day, it is our recipe for the fresh pork sausages in the company." With this, he convinced the jury all along the line and secured first place in this ranking, as he later learned.
"The competition was fierce"
In the afternoon, the challenge was to make a finger food platter from given ingredients, five times five pastries, and one variant had to be vegetarian. "The competition was fierce," says Kramer. "It was really a neck-and-neck race. When we were done, I couldn't even guess where I was going to be."
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When the results were announced at a ceremony at the Hanover Exhibition Centre, Kramer was completely flabbergasted. He had done well to very well in all classifications, so it was enough for first place. With the gold medal in our luggage and a certificate, we went back home. Both are now on display in the display case of the butcher's shop in Bichl, where other awards from the parents are already on display. And of course, one thing is also part of it: "Now it's time to celebrate."
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