Who is a meat sommelier? What are his responsibilities?

So far, only the wine sommelier is known. Questions upon questions. Here we give you a little insight into the world of the meat sommelier.

My name is Christian Welti or simply called "Chris".

I am a newly qualified meat sommelier.

But what is actually the job of a meat sommelier?

I'm not a walking encyclopedia. I don't know everything.. but I'm happy to pass on my skills.

The most important point is certainly that the customer wants to get a competent advice.

In order to gain this competence, you need training and the provider of ideas.

In this diploma course, the various facets of the meat were looked at and deeply researched.

With more than 20 lecturers specializing in a wide variety of subject areas, many different, interesting sequences were discussed over several days.

The knowledge of national and international products and dishes has been expanded and consolidated.

Here are some of the most important topics:

• Cultural history
• Forms of animal husbandry and their influence on the quality of the meat
• Animal health
• Animal breeds and their specific characteristics
• Legal regulations (Switzerland)
• Sensory evaluation techniques with practical exercises
• Quality management (HACCP, good hygiene practice)
• Naming and disassembling the cuts (Switzerland / International / Specialcuts)
• Production and tasting of meat products (Switzerland / International)
• Presentation of meat and meat products
• Practical sales talks with argumentation training
• Grill & Kitchen seminar (meat dishes, cooking methods, serving)
• The role of meat in nutrition, trends and consumer behaviour (national and international)