Sinnwell Colleagues Gather for a BBQ Class

Whether it’s beef tenderloin tataki, eggplant with miso glaze, or New York-style burgers: when Sinnwell colleagues get together for a barbecue, only the finest ingredients make it onto the grill. Under the guidance of professional barbecue masters, the boldest recipes were brought to life again this year during the BBQ classes. Along the way, colleagues also learned more about the differences between gas, electric, and charcoal grills. They also got a taste for new cooking methods: Each course of a full barbecue menu—from appetizer to dessert—was prepared using a Beefer, a smoker, or the classic campfire method—and, of course, enjoyed and evaluated together afterward.  

Many colleagues really got a taste for it. After all, this year marked the second time the BBQ courses were held, and they were met with great enthusiasm. At the locations in Munich, Mainz, Stuttgart, Bochum, Monheim, and Leipzig, there was plenty of grilling and eating—and, after far too long, finally the chance to talk and laugh together in person again. An event, then, that is sure to bring many colleagues together again in the years to come!