1. Certified Translation from German to English
burg staufeneck
Burg Staufeneck, on 9 November 2012
Reference
for Frederick Dirksen
Born on 30 January 1991 in Quakenbrück
Mr. Frederik Dirksen was employed in our company as chef de partie gardemanger from 1
September 2010 to 31 October 2011.
The Burghotel & Burgrestaurant Staufeneck with its host families Rolf Straubinger & Klaus
Schurr is situated at the border of the Swabian Alb between Stuttgart and Ulm and offers its
guests a broad spectre ofservices.
Gourmet restaurant: 1* Michelin, l7 points Gault Millau, 4 toques Varta, 3.5
F/Feinschmecker, 4 pieces of cutlery Schlemmeratlas, top 50 Germany
3 differently designed areas for up to 80 guests, panorama terrace for
the summer with an additional 50 seats
Catering service: "You celebrate, we do the cooking"
Private or business, 5-500 persons in the highest level
Banquet area: Hall for festive events, castle barn with event cuisine, hotel restaurunt &
tent in the castle yard. Rooms for as many as 150 people
5x Burghotel: In2002, built with 33 rooms and suites, 2006 extended by 6 rooms and
2 suites in the historical Anselm-Schott House. Conference capacity of
up to 80 people.
As a result of his own application and recommended by my colleague Jens Bomke we got to
know Mr. Dirksen and after a few days of trial work he was integrated in the kitchen staff.
Within a short time he was able to get a good overview of his tasks and the different
production areas for ä la carte at the Gourmet Restaurant, the banquet area and catering.
During the composition of the daily changing amuse gueule, mise en place production for ä la
cafte and banquet area and the respective orders he had our full confidence and completely
lived up to our expectations. He was able to implement his ideas and creativity in a successful
way and showed more and more interest in adding novelties and learning new things.
Even in periods of a high workload, he always managed to keep focused and his very
efftcient, target-oriented and cautious manner of working as well as his organisational talent
helped him a lot. The work results as well as his competent and economic way of handling the
required ingredients always met our expectations in every possible way.

2. We came to know Mr. Dirksen as an employee who is capable of working under extreme
pressure. He combines continuous diligence with fun in his work and he was always willing
to work beyond the common.
Due to his friendly and helpful character he was very much liked by the company managers,
his supervisors and co-workers.
I can warmly recommend Mr. Dirksen to any colleague of a higher gastronomic company.
Mr. Dirksen leaves us at his own wish.
We thank him for his excellent cooperation and very much regret to lose him as our
employee. We wish him all the best for his future life and career. Our company will always be
open to him.
Burg Staufeneck
(signed)
Rolf Straubinger
Owner & Chef de cuisine
It is hereby certified that the foregoing is a true and faithful translation of the German original into
English
Date: Soest, on 16-02-2012
Name : Birgid Verschaffel
ß. 0*2-//"/
sworn Translator at the Superior Regional Court of Hamm for English and French
BV.ÜBERSETZUNGEN
Birgid Verschaffel
Rottlandweg 31
D-59494 Soest