Members of the "Höllengriller" team check out their grill
On the sidelines of Bern's annual trade and agriculture fair, nine teams are fighting for the title at the 11th national grill and barbecue championships.
(Pictures and text: Christoph Balsiger, swissinfo)
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Fish, desserts and side-dishes are just part of the five courses that have to be prepared and served to the jury.
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A true barbecue specialist is smoke-resistant.
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An original use for granny's old iron.
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Time for a break: the competition takes hours before its over.
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Besides the food, keeping your workplace tidy is also important for the jury.
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Teamwork is important, even when it comes to preparing the ingredients.
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The meal has to be a feast for the eyes too.
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Some explanations from one of the cooks.
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Taste and consistency go together.
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The public gets to enjoy the leftovers.
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Hygiene and cleanliness are part and parcel of the competition.
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