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1. Do you want to find out more about the TIP TOP Trainers?

Every TIP TOP trainer is individual and versatile. However, everybody is and feels like they are part of one team contributing their own personality. To give you an impression of what we mean, TIP TOP introduces two of its trainers each month at: http://tip-top-english.de/learning-nuggets/

2. In addition, in our newsletters this year we are focusing on a different TIP TOP client each time. This month it is Weber Stephen.

 

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Have you ever baked Christmas cookies on the barbecue?

 ... Or made cheese fondue, waffles or mulled wine? Well, with Weber’s range of innovative and sophisticated barbecues all this is possible! And according to Weber – “any season is grilling season,” even when it’s frosty outside! Weber Stephen is an American firm with their German headquarters in Ingelheim. The company is truly international selling its products in 72 countries, and for this reason they need to communicate effectively in English. Since November 2015, Weber’s employees have enjoyed working actively with our trainers to improve their written and spoken English skills.

 

Over the years, Weber barbeques have revolutionised outdoor cooking making it an exciting and memorable experience and a great way to socialise. It all started in the USA in 1952 when George Stephen, who worked at Weber Brothers Metal Works in Chicago, cut a metal ship’s buoy in half to make a barbeque with a lid. He added legs and some air vents and the first “kettle” barbeque was born. George, who was married with twelve children, was a great entrepreneur. He developed and redsigned his new invention, bought the Weber metal works and started producing and selling barbecues to the American public. The “Original Kettle”, with its distinctive shape, became Weber’s iconic red logo in the 1970’s. Now Weber offers a whole range of barbeque models from the compact and portable “Smokey Joe” to the electric or gas powered “Q” series to the robust and versatile “Spirit”, “Genesis” and “Summit” gas models.

 

But how do you cook a pizza or waffles on a barbeque? Well, it’s all down to the Weber Gourmet BBQ system, a series of special insets which enable you to prepare an incredible selection of delicious foods on your barbecue. Pizzas on the pizza stone, chili con carne or Irish stew in the Dutch oven, waffles on the waffle-iron, fried eggs or pancakes on the griddle and Asian dishes in the BBQ wok.

 

Lots of tasty recipes and great culinary ideas are available in the Weber cook books or you can visit one of Weber’s grill academies to learn all the tips and tricks straight from the experts. There are 21 academies in Germany, 10 in Austria, 4 in Switzerland and even one on Mallorca! Here you can experience Weber’s products first-hand and get to know their clever accessories, like gloves, tongs, thermometers, skewers, spatulas and spits which make barbecuing easier and more comfortable. With the special Weber igniter chimney you can learn how to light your barbecue quickly in any weather and using the Weber briquettes you will have perfect cooking embers in just 20 minutes!

 

So, why wait for spring? Get your apron and grill gloves on, warm up the mulled wine, buy the sausages, call your friends and light the barbecue! Happy grilling!

 

Vocabulary

Note: the British and Australians tend to use the noun or verb “barbecue” (shortened to BBQ) while the Amercians say “grilling.”

 

vent – Entlüftungsschlitz

married with twelve children – verheiratet und hat 12 Kinder

inset – Einsatz

waffle iron – Waffeleisen

dutch oven – Dutch Oven Einsatz

griddle – Pfannen-Einsatz

gloves – Grillhandschuhe

tongs – Grillzange

skewer – Spieß

spatula – Wender

spit or rotisserie – Drehspieß

igniter chimney – Anzündkamin

briquettes – Briketts

embers – Glut

grid – Grillrost

mulled wine – Glühwein

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And talking of sausages ....

 ... Do you know where you can get a real currywurst in London? At “Herman ze German” of course!

 

With the motto “Our Wurst is ze best!” the young entrepreneurial owners, Florian Frey and Azadeh Falakshahi from Wiesental near Lörrach in the Black Forest, poke good-natured fun at the German accent and perhaps a little at themselves too. In Britain, the stereotypical German is called “Herman”, “Hans or “Fritz” and he pronounces the word “the” as “ze.”

 

After arriving in England in 2005, Florian and Azadeh found that they really missed their Black Forest sausages. They also recognised a niche in the British market for traditional German food. They opened their first restaurant in central London in 2010 near Charing Cross Station not far from Trafalgar Square and soon expanded to two further establishments, one in Soho and the other in Fitzrovia. At lunch times and in the evenings people queue for Schnitzel, Bratwurst, Rindwurst and Bockwurst imported directly from Florian and Azadeh’s butcher in the Black Forest, served with pickled cabbage, French fries and real German beer or Fritz-Cola.

 

In the restaurant, the guests sit on wooden beer benches, the walls are decorated with old fashioned meat mincers and traditional Black Forest music and German fairy tales are broadcast from the speakers in the toilets. Florian and Azadeh say that it is these typical old-fashioned clichés that make the restaurant so popular with locals and tourists alike, whilst still being cool and trendy.

 

Azadeh, who moved to Germany from Iran with her family when she was two, says: “The Londoners love the German cuisine especially our currywurst. We serve it with homemade sauce which we have developed in four grades of spiciness ranging from mild to explosive. In the window we have a sign saying: “Yes, we really are German” because at the beginning the Britons didn’t believe us!”

 

Some customers have difficulties understanding the menu. “Schni-Po-Sa” (Schnitzel, Pommes, Salat) often causes confusion and many Londoners ask for “Brockwurst” unsure whether they want “Bratwurst” or “Bockwurst” or maybe both! According to Azadeh, “the popularity of the restaurant perhaps lies in the fact that Germans and Britons are slowly realising that they are actually more similar than they like to admit.”

 

Vocabulary

Black Forest - Schwarzwald

pickled cabbage - Sauerkraut

meat mincer - Fleischwolf

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