1st place in the national cheese connoisseur competition in Tyrol
Pupils Jakob Huber from Lassing and Johanna Kogler from Gratwein-Straßengel in year 5 of the secondary school for tourism beat off the competition with their exceptional commitment and in-depth expertise and made a lasting impression on the jury.
Alfred Lindner, cookery teacher and experienced cheese sommelier at the Bad Gleichenberg tourism schools, has been supervising the additional qualification for cheese connoisseurs for over 20 years. Lindner offers the students an extremely practical, varied training programme that specifically promotes professional competence and presentation skills. The cheese sommelier training programme stands out due to its strongly practice-oriented approach and teaches not only sensory knowledge and product expertise, but also important skills such as independent working and a convincing presentation technique. A particular advantage is the close cooperation with the Austrian cheese industry and regional producers, which offers students valuable networking opportunities and insights into the industry.
‘ The team spirit and the shared enjoyment of the competition were unique.’
The nationwide cheese sommelier competition took place this year at the tourism school in Innsbruck. The best student teams from 22 schools from all over Austria competed there. The participants had to demonstrate their theoretical knowledge and sensory skills on the very first day of the competition. Divided into three large groups, the pupils started with a computer test, which each individual completed, followed by a sensory test as a team. A special highlight was the ‘Cheese Emotion’ team competition, in which the students competed in fun games of skill such as ‘milking’ and ‘churning butter’, before the day ended with a gala dinner and prizes. On the second day of the competition, the participants’ practical skills took centre stage: the students put together a cheese trolley with 12 selected cheeses and prepared a professional cheese presentation. They not only had to make an ideal selection and arrangement, but also present corresponding wines and breads.
The speciality of the cheese sommelier
The cheese sommelier training programme not only provides the students with in-depth specialist knowledge, but also gives them a decisive competitive advantage on their CV: many companies look for special additional qualifications in applicants, which are highly regarded in the hotel and catering industry. Taking part in and winning this competition shows that the Bad Gleichenberg tourism schools not only focus on theoretical education, but also promote practical implementation and networking.
For Johanna and Jakob, the competition was a unique experience in which not only professional expertise but also team spirit and passion played a role
Johanna describes her enthusiasm as follows: ‘The exchange with other students and the intensive contact with the cheese industry were inspiring. We got to know great people and grew beyond ourselves as a team.’ Jakob adds: ‘It was impressive to see how much commitment all the participants showed.
‘The feeling of being on stage together and sharing our knowledge of cheese was unforgettable’
Johanna and Jakob also emphasise that, in addition to knowledge and skills, it is above all the enthusiasm for cheese that counts: ‘We never felt like we were competing against each other, but supported each other and made new friends. The team spirit and the shared enjoyment of the competition were unique,’ reports Jakob.
‘We are all very proud!’
Headmaster Peter Kospach: ‘For the tourism students and for our school community, this victory was a great experience that shows how successful practical and market-orientated training can be – a success that fills us with pride.’
