Adventure

After a string of positive publicity and the conclusion of fourteen internships over three years, I can rightfully call myself the Fermentician.

When given the opportunity, why would you not accept an internship working as a smithy?!?

Ich reise nochmal nach Hause mit echt viel vor. Aber der Plan muss schnell geändert werden. Aber es gab trotzdem gute Nachricht.

At my first internship outside of Thuringia, I am introduced to the challenges of creating gluten-free products.

Through a friend of a friend with connections, I was able to snag an internship at the largest bakery yet. The experience surprised me.

I spent the week traveling to Hamburg and Dresden in order to visit some friends. As always, adventured ensued.

I head back to a baking internship, this time lighting the oven on fire each morning, rather than relying on gas or electricity – going old school.

It would not be the end of summer without some major drinking at Erfurt’s Oktoberfest. Plus, an unexpected gig…

Beer and cheese led me to start this adventure. After almost three years, I have finally found a small brewery to learn the trade.

I have interned in many small, artisan shops. This internship introduced me to a world of large production. Not quite ‘industrial’, but bordering on the scale.