The Meistervereinigung Gastronom Baden-Württemberg organises every year the ‘Best 10’ competition for chef and restaurant trainees in their second and third year of training. Among the 13 trainees who took part in the competition in 2024 were Christoph Glässing and Ole Kremer, a trainee chef and a trainee waiter at the Hotel Adler Asperg, respectively. 

Christoph Glässing dominated the ‘Best 10’ competition with a four-course menu consisting of fried scallops on pea puree, pickled radishes and mousse of radish greens; flan of silken tofu with mushrooms and finger carrots; oven-cooked poussin on beans with potato praline and parsnip sauce and lemon ice cream mousse with rhubarb ricotta bauzi and white chocolate. Third place among the service staff went to Ole Kremer, who impressed with tasks such as table decoration, cocktail mixing and carving at the table.

We are very proud of their achievement and talent!