Augsburg Butcher School · Developed by Ronny Paulusch
Sommelier Culture
A five-day intensive program that combines the sommelier's mindset, expertise in meat, and the professional art of sharing the joy of food.
Course Profile
The ability to appreciate pleasure requires culture and a system.
Sommelier culture does not view meat in isolation, but rather in relation to sensory perception, aging, preparation, service, pairing, and economic responsibility. This approach creates a common language for people who professionally present and promote high-quality products.
The program was developed by Ronny Paulusch. It is held at the Augsburg Butcher School; new dates will be posted there.
The Sommelier Culture program was conceived and developed entirely by Ronny Paulusch. In Germany, the program is licensed to the Augsburg Butchers’ School. Licenses for other countries are available to qualified educational institutions.
Request a Country LicenseFocus Area 01
Tasting, Cutting & Service
The product and its presentation are viewed as a cohesive sensory experience.
- Professional Tasting Procedures
- Cut and Portion Presentation
- Service, Presentation, and Communication Skills
- Product-Specific Presentation
Focus Area 02
Sensory Analysis, Profiles & Aging
Sensory profiles are identified, described, and classified according to technical criteria.
- Flavor, texture, and juiciness
- Maturation and Product Development
- Comparison and Calibration
- Clear, Sensory Language
Focus Area 03
Pairing, Preparation, and Cost-Effectiveness
Culinary concepts must be technically sound and operationally viable.
- Food Pairing and Accompaniments
- Cooking Logic and Temperature
- Cost of Goods and Costing
- Transfer in the Restaurant, Retail, and Education Sectors
Process & Qualifications
The academic framework at a glance.
Dates & Implementation
Current plans of educational providers.
Dates and availability are subject to change. Please refer to the linked official course page for the most up-to-date information.
Teaching & Educational Providers
Ronny Paulusch serves as an instructor or adjunct professor for this course. The course is administered and registration is handled by the respective educational provider.
Open the official course pageCosts & Services
Clearly separated.
Reported in the course
- Technical Course Content
- Tastings and Beverages Included in the Course
Additional Options
- Full board: 100 € plus sales tax
- Single room: 150 € plus VAT
- Double room: 130 € plus VAT, subject to availability
Target Audience & Benefits
Designed for professional use.
For whom
- Meat Sommeliers and Specialists
- Culinary Professionals
- Consulting, Sales, and Product Communication
- Education and the Promotion of Culinary Enjoyment
What You'll Take Away Professionally
- Conveying Sensory Profiles More Accurately
- Bringing Together Products, Services, and Enjoyment
- Provide a professional rationale for pairings and presentations
- Incorporating Cost-Effectiveness into the Enjoyment Concept
Official Course Information
Product knowledge becomes sommelier culture.
The Augsburg Butcher School publishes new dates and the required registration information on its official course page.