Sausage production for a Brazilian
Business manager and chef
Production of traditional German products at his restaurant in Curitiba, Brazil.
Training contents at the butchery
Business manager and chef did a day course in order to learn how to make sausages and which kind of investment is needed.
They were taught the basics about how to make traditional German products (Bratwurst, Leberkäse, Weisswurst).
They also receive advice on potential ways to go about starting production at their restaurant kitchen in Curitiba.
We also discussed the possibility of Claus Böbel providing training on site in Brazil.