Continuation of the spice sommelier training

Finally, the time has come: After an almost two-year break, the Genussakademie Bayern is resuming the training of aspiring spice sommeliers. The participants of the seventh qualification round were allowed to continue their training, which had already begun in spring 2020, with the second training block today, which takes place in compliance with the current Bavarian Infection Protection Measures Ordinance as a classroom event in the rooms of the Museum Educational Centre (MUPÄZ) of the museums in Kulmbach Mönchshof. The participants, including three Adalbert Raps scholarship holders, can expect extensive knowledge on the subject of spices as part of their training to become spice sommeliers. During the 15-day qualification, the aspiring spice sommeliers learn to distinguish between different types and mixtures of spices, to use them in practice and to combine them.

Continuation of the 7th qualification round: What awaits the aspiring sommeliers

The eighth qualification round, which was originally planned to start in 2021, could not start again at the alternative date at the end of January this year due to corona. However, the aspiring spice sommeliers of the seventh qualification round were able to immerse themselves in the world of spices again yesterday, Monday, 7 March 2022, with the continuation of their training, which had already started in 2020. The 20 participants, including three Adalbert Raps scholarship holders Anna Keplinger, Maximilian Dietzel and Philipp Bette, met at the Museum Educational Centre (MUPÄZ) of the museums in Kulmbach Mönchshof and familiarised themselves directly with the contents of the second training block. During the 15-day qualification, which is divided into five blocks and extends over a period of five months, the participants learn to distinguish between different types of spices and spice mixtures, to use them in practice and to combine them. The training to become a spice sommelier covers the topics of sensory analysis, spice science, quality assurance, food pairing and food completing, garden and wild herb knowledge, healing and health effects, communication with guests and a themed dinner. It is no coincidence that the classroom sessions take place in the Museum Educational Centre (MUPÄZ) of the Kulmbach Mönchshof museums, as the German Spice Museum is also located here: "With its 1000 square metres of exhibition space on the cultural, historical and botanical facets of spices, the museum offers the ideal introduction to the spice sommelier training. It allows participants to dive directly into the colourful world of spices," says lecturer and spice expert Dr Manuela Mahn. She is joined by Heiko Antoniewicz (expert in food pairing and completing), Prof. B. Tauscher (expert in sensory analysis), Monika Stegmeier (expert in wild herbs) and the pharmacist Dr. A. Paul (expert in healing and health effects). After passing both the oral and written final exams at the beginning of June 2022, the spice sommeliers will receive their certificate as usual.

Adalbert Raps Scholarships: Foundation expands spice expertise

In keeping with the spirit of the Kulmbach entrepreneur and founder Adalbert Raps, who devoted his time to the subject of spices with passion, Adalbert-Raps-Stiftung has been awarding three scholarships of 2,500 euros each since the first qualification round of the training to become a spice sommelier, thus enabling spice-savvy players in the food and gastronomy sector to take part in the course. "Our goal is to preserve the knowledge of spices, support its further development and make it useful for people," says team leader Yola Klingel. "The scholarship covers both seminar fees and accommodation costs during the individual training blocks." Whether chefs, restaurant specialists, butchers, bakers, food or spice traders, direct marketers or specialists from the food industry: the training to become a spice sommelier at the Genussakademie Bayern is aimed at all interested parties with a completed training in the food trade, commerce and industry as well as in gastronomy. In short, all those who deal with spices in their daily work should feel addressed.

Further information can be found at www.raps-stiftung.de Detailed information on the Spice Sommelier qualification is available at https://www.genussakademie.bayern/sommelier/gewuerz-sommelier/.