New proprietor of ox grills announced: Antje Haberl introduces son Quirin (22 years old) - "I witness my labors on dishes"
The Ochsenbraterei, a beloved fixture at Munich's Wiesn, has welcomed a fresh face to its team. Quirin Haberl, a 22-year-old culinary prodigy, has recently joined the ranks as a festival caterer.
Quirin's career aspirations at the Ochsenbraterei have been consistent since he could think. He began working in the kitchen back in 2019 and has been a permanent crew member since 2022. His specialisation lies in fine sauces, ribeye, and filet mignon.
Quirin is not alone in his venture. His twin siblings, Josef and Vroni Haberl, who are 19 years old, are also part of the Haberl family legacy. The exact plans for their future involvement in the Ochsenbraterei are yet to be determined.
The Haberl family, who have been catering the ox roast in Munich's Wiesn for 45 years, have registered as festival caterers for the first time. They continue to cook with ox meat from the municipal Gut Karlshof, grill chickens from Bavarian private farms, and offer creative vegetarian and vegan dishes made from regional ingredients.
Quirin's journey at the Ochsenbraterei was influenced by the late Richard Lindermeier, the former kitchen director who passed away last year. Quirin learned everything about the kitchen from Richard, and his influence is evident in Quirin's dedication to maintaining tradition while introducing fresh ideas.
Antje Haberl, Quirin's mother and the current head of the family, shares this vision. She wants to preserve tradition and quality while allowing the next generation to bring in their own ideas.
Joining Quirin and Antje are other family members. Festival caterer Luis Haberl (24) has been supporting his mother for some time and is also a part of the team this year. Antje's son, Quirin, has officially changed his last name from Schneider to Haberl.
The Haberl family's expansion at the Ochsenbraterei is a testament to their commitment to continuing their culinary legacy. Hermann Haberl, a member of the family, would be pleased to see the third generation working in the Ochsenbraterei, ensuring the tradition continues for years to come.
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