Gert Rausch

Duties and responsibilities for this job include learning food preparation techniques, following chef instructions, storing food supplies, maintaining the kitchen clean and organized, managing food leftovers, portioning food items, and adhering to food hygiene standards.

Individuals interested in becoming a chef often train as an apprentice,  or commis (a junior chef). Through this position, people get to work in  the food industry, performing basic tasks as they learn. Working in a  professional kitchen, training under a full-time chef has proved to be a  beneficial way to learn about the restaurant business for many aspiring  chefs.

A throwback to the Victorian era, genteel Baden-Baden still attracts a well-heeled clientele who come to enjoy its aged elegance. Any signs of former rusticness in Baden-Baden have been carefully polished away, and instead of rambling through the forest, visitors here spend their time visiting the spa, perhaps dropping by the casino, and promenading along flower-filled Lichtentaler Allee, the town’s most famous street. Built over thermal springs, Baden-Baden has been famed as a spa destination since Roman times, and the ruins of these early baths can be visited in town

Everybody rejoices when November kills its pig." So says the Latin inscription
under the painting depicting the agricultural activity appropriate to November
on the great clock in Münster cathedral. The artist showed a family, helped by a
relative, doing its own butchering as was the custom in the 16th Century. After
the butchering was completed and the Wurst was made, the family and the
neighbors got together for a Schlachtfest, a convivial meal at which they sampled
the freshly made Wurst and dined on the parts of the pig that could not be
processed. Nowadays farmers either take their pigs to a commercial plant to be
slaughtered and processed or call in professional butchers to do the work. The
Wurst-maker at right is working with his own equipment in the sunny backyard
of one of his customers, a farmer in the Bavarian Alps, filling a casing with a
Wurst paste he has made himself using his own recipe.

The name Hohenlohe does not denominate a state or an administrative district of any kind. It is the name of old nobility. The Hohenlohian plain and the Taubergrund form the heartland of Hohenlohe. In former times the earls and princes of the different branches of the Hohenlohian dynasty ruled here in lit- tle states. The Hohenlohian territories were rather small and not necessarily connected to one another. In between and around was land belonging to the bishoprics of Würzburg or Mainz, or to the margrave of Ansbach, just to name a few. The nobles lost their territories as long as two hundred years ago. Something strange has been happening since. Hohenlo- he has been growing, not by war and not by marriage, but by sympathy. More and more of those areas, which once used to be not Hohenlohe, today want to be Hohenlohe, too. Tourist managers and administration-officers