We had the chance to sit down with 23-year-old Tré Visagie — a South African making big moves in Germany through his Ausbildung at Europa-Park. In our laid-back conversation, Tré opened up about what it’s like being an Azubi, his experiences abroad, and the lessons he’s learning along the way.
Bliss: First and foremost, how are you doing, my brother?
Tré: I’m good, man. Can’t complain.
Bliss: Glad to hear that! So, today we’re diving into your journey — life as an Azubi (apprentice) here in Germany. You’re in your second year now, right?
Tré: Yeah, that’s right.
Bliss: Looking back at your first year, what would you say were the top highlights?
Tré: Honestly? I can’t pinpoint just one or two. I’ve really enjoyed the entire process — from school to working in the kitchen, learning, and growing. For me, the whole experience has been one big highlight.
Bliss: How about outside of work? Any memorable travel experiences?
Tré: Oh, definitely Paris! The city just gives you this kind of energy — it’s electric. Some people say it smells like perfume, others say it smells like pee, but for me, it was pure magic. [laughs]
Bliss: Where did you stay?
Tré: In an area called Mairie de Clichy, kind of on the outskirts. We did all the touristy stuff — Eiffel Tower, the Louvre, Mona Lisa — the whole package, over three days.
Bliss: Did you buy anything fancy?
Tré: Nah, I’m too poor for that! Paris isn’t cheap.
Finding His Path
Bliss: Let’s talk about how you got into this path. How did you first hear about the Ausbildung?
Tré: My mom actually sent me a link. I had no idea what an Ausbildung even was at the time. Next thing I knew, I was packing for Germany.
Bliss: Did you already know some German before that?
Tré: Yeah, funny enough — I started learning German about a year before she told me about the opportunity. I didn’t plan any of this. It just sort of happened.
Language as a Gateway
Bliss: So, learning the language must have helped a lot when you got here.
Tré: Definitely. It makes everything easier — connecting with people, understanding what’s happening at work, being part of the team instead of standing on the sidelines.
Bliss: Can you give an example?
Tré: Sure. In the kitchen, when the chefs are discussing something, I can follow along and even contribute. It builds trust — they start giving you more responsibility.
Bliss: Were you fluent when you arrived?
Tré: I was fine with standard German, but the dialects threw me off a bit. It took time to get used to that.
His Learning Style
Bliss: How did you go about learning German before moving here?
Tré: Mostly YouTube, reading, and grammar textbooks. I had this 300-page notebook where I rewrote an entire grammar book by hand — just to make it stick.
Bliss: Wow. How long did that take?
Tré: About a year. I was writing and studying at the same time.
Bliss: That’s impressive discipline.
Tré: Yeah, it worked for me. I even wrote down the 1,000 most common German words in three days — not to memorize them, but to get familiar with how they look and feel.
Bliss: So you’d say you’re more of a “learn by consuming” type?
Tré: Exactly. I read a lot, I take in information, and my brain connects the dots naturally.
Looking Ahead
Bliss: You’ve mentioned you’ve got a two-to-three-year plan. Where do you see yourself in gastronomy?
Tré: I’d like to work in fine dining. Somewhere I feel like I’m pushing boundaries — not just cooking, but contributing to the evolution of food.
Bliss: Any restaurants that inspire you?
Tré: I’ve worked at Adrenaline before, and it was amazing. But I’d love to experience Amolite someday. At Adrenaline, it didn’t feel like I was just making food — it felt like the food had a higher purpose.
Bliss: That’s powerful.
Tré: Yeah, it’s all about the feeling.
The Craft and Ambition
Bliss: Which type of chef do you aspire to become — head chef, pastry chef, or maybe own your own place one day?
Tré: Maybe someday my own place. That would be the dream.
Bliss: And would you want to chase a Michelin star?
Tré: [pauses] Maybe. Right now, I’d say yes — but who knows what the future brings.
Advice for Aspiring Chefs
Bliss: What advice would you give to a young person, maybe still in high school, who wants to get into gastronomy — especially outside South Africa?
Tré: Learn a foreign language. That’s step one. Doesn’t matter which one — just learn it. It opens doors.
Bliss: And after that?
Tré: Immerse yourself in the culture. Even from home, try to join cultural exchanges or international projects. You’ll meet people and discover opportunities you never knew existed.
Closing Thoughts
Bliss: Do you have a favorite quote that motivates you?
Tré: Nah, not really.
Bliss: If you had to make one up?
Tré: [laughs] “Pull a rabbit out of the hat.” Sometimes, that’s what life’s about — making something out of nothing.
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