BBQ courses
Besuchen Sie unsere Grill-Kochkurse und finden Sie heraus, was in Ihrem Grill steckt. In unseren Kursen erwartet Sie keine trockene Theoriekost, sondern saftig-würzige Grillergebnisse. Profitieren Sie von der Erfahrung unserer Grillchefs, die Ihnen gerne ihre Tipps und Tricks für einen abwechslungsreichen und gesunden Grillgenuss verraten. Verbringen Sie inspirierende und genussvolle Stunden rund um das Thema Grillen, Kochen und Backen mit OUTDOORCHEF.
Kursdauer:
Planen Sie rund vier Stunden für diesen genussvollen Grillevent ein. Sie bereiten ein komplettes Mehrgang-Menü auf dem Grill zu, vom Apéro-Häppchen bis hin zum Dessert. Dabei lernen Sie in geselliger Runde, wie Sie ihren Grillevent zu Hause optimal vorbereiten und gestalten können.
Teilnehmerzahl:
Mindestens 12 Personen, Maximum 18 Personen
im Preis inbegriffen sind:
- Betreuung durch Fachpersonal
- Mehrgangmenü
- Apéro Getränk und Mineralwasser
- Rezeptbroschüre
- Grillschürze
Zusatzinformation:
Bitte denken Sie daran, dass draussen gegrillt wird und es abends kühl werden kann. Jacke nicht vergessen!
Jetzt den passenden Kurs finden und anmelden!
Find the perfect course
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Our grill courses
Basic grill course
Experience how easy it is to prepare creative and healthy delicacies on the gas kettle grill. These grill cooking courses are a flavorful mix of theory and practical work on the grill. At the same time, you will take home a portion of new ideas and a pinch of “knowing how and willingness to experiment”.
Grill course Gourmet
Let OUTDOORCHEF inspire you to create new culinary delights. Experience how great menus can be conjured up with fresh, seasonal ingredients. In this way you can spoil yourself and your guests with special dishes quickly and easily from the grill.
Grill course Wild
“With us, the deer is still in the mood”. Extend the barbecue season with autumnal dishes: deer, roe deer and wild boar are ideal for preparation on the gas kettle grill. The fine roasted aromas underline the hearty taste of game and the game meat can basically be prepared in a similar way to beef. It's a little leaner and you have to be careful not to let it get too dry. Our grill chefs will show you how.
Our grill chefs
Freddy Camerer
Freddy gained his experience in exciting places. After completing his training at the Hotel Real in Vaduz and the Hotel Management School Belvoirpark, his work not only drew him to well-known hotels such as the Grand Hotel in Bad Ragaz, but also to events where, in addition to cooking and grilling skills, above all fun was required. He has already taken part in a 48-hour barbecue and could be seen on Sat.1 as a grill chef on "Die Promigriller" for a few years. To cut a long story short: entertainment is never neglected at meat sommelier and hotelier Freddy.
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Josef Niedermann
Josef's technical training as a butcher led him to the grill early on. Even then, he focused on the refinement of meat and meat products. After the master craftsman's examination, Josef was always on the lookout for something new in the meat and sausage sector - now for about 30 years he has always had his finger on the pulse with the development of new spice mixtures and grill items. As a certified meat sommelier and certified AMA grill trainer, he now wants to pass on his experience to interested grillers.
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Fredy Schärmeli
Fredy is a passionate restaurateur and has fulfilled a dream with the Culinarium in Arlesheim: a restaurant with its own brewery and barbecue terrace. The experienced griller knows exactly how to make guests happy and is happy to pass on his knowledge to the course participants.
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Jean-Maurice Zwahlen
Jean-Maurice did his training in the hotels Jolidon de la Gare and du Parc in the Jura, he then acquired his professional skills in many well-known hotels in Switzerland. The 48-hour barbecue with the Outdoorchef team is also one of his experiences. Reason for his participation: "I'm simply enthusiastic about the countless possibilities and the simple application. Outdoorchef spans a culinary arc from the conventional way of grilling to varied delicacies from the grill".
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Urs Surber
«Not everyone who swings a pair of tongs is automatically a grill master». Urs is certainly right with this statement. With an outdoor manager and Urs' help at your side, you can almost speak of a guarantee of success. Because Urs is an enthusiastic cook and grill chef who likes to share his tips and tricks. After working as a mechanical engineer, where he worked for the largest American armaments company, among other things, he turned his hobby into a part-time job and has been stimulating gourmet grilling ever since.
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Jessica Maggetti
Jessica is a trained cook and practices her profession with great enthusiasm. She always creates her own recipes and repeatedly competes successfully with other chefs, including on the TV show "Beef Club" on Sat.1. At the German barbecue championships, she gained so much barbecue experience in various competitions that it was enough for a whole team. Or the participants of the Outdoorchef barbecue courses ;-)
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Roger Eichta
Even as a little boy, Roger was passionate about barbecues while hiking and camping. He then taught himself the "proper" grilling step by step, until he was only able to fine-tune his skills at various grilling courses. Roger recently turned his passion for pampering people into a profession and leased a small, cozy restaurant with his partner. As a result, he was able to gain many new experiences, which he is very happy to pass on to the course participants.
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For our team
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