On Tuesday, March 5th, 2019, the azado chief seminar took place for the very first time. The azado team was happy to welcome five barbecue enthusiasts to an exclusive evening with the topic of meat & meat on the Ruggisberg. azado founder, Andreas Nöckl, led the event and passed on his knowledge of the perfect meat from the azado premium grill.

In keeping with the motto, there were three types of meat that the grill chefs prepared themselves on the azado combination grill: rack of lamb, entrecôte and picana. The combi grill delivered the perfectly glowing charcoal after just 6 minutes and the infinitely variable height adjustment of the grate meant that the temperature could be perfectly regulated up to the desired cooking level.

At the same time, light and not distracting supplements were prepared. Each of the five courses was able to highlight the advantages of the azado combination grill - from freshly toasted bread to grilled tomato salad, potatoes fresh from the embers to sweet melons.

The azado team not only served the best wine, but also antipasti and olives from Ceposa, perfectly matching the aperitif. The participants were also instructed how to make the legendary azado chimichurri sauce and a saffron butter made from Persian saffron from the Sirus brand.

The grill chefs enjoyed this self-prepared gourmet menu together with the azado team in the cozy rooms of the Ruggisberg inn in Lömmenschwil.

The azado team looks back on a successful executive seminar and is already planning further educational events with the premium grill, which not only combines charcoal and gas but also Argentinian tradition with Swiss quality.

A round of applause for the grill chef!