After a two-year break, it was even nicer to resume our tradition at the beginning of the year on 18th January 2023: Instead of scrambled eggs and fresh juices for our annual New Year’s breakfast, this year we served knödel (dumplings), pickles, wine and much more for our after-work reception. Our guests were neighbours, partners, suppliers and customers, with whom we were able to share this evening.
After Tobias Oppenheim from DZ BANK welcomed everyone and Nathalie Dahmann-Harbecke, authorised signatory of AXICA GmbH, spoke a few personal words, our sustainability officer André Steuer took the floor. He spoke about finding and supporting talents and junior staff, a topic that is very close to his heart as an IHK examiner of trainees in the field of cuisine and as chairman of the association of capital city chefs. He was joined on stage by Annette-Suzanne Voigt, vocational school teacher, chef & IHK examiner, and Stefan Marx, CEO and Co-Founder of ZAUBAR, who both provided further insights.
A small conclusion of our speakers: Discover and identify talents together with children/young people already at school age, offer internships for schoolchildren and support them seriously with trainers and create space for trying things out and asking questions. In addition to the presence at training fairs, applying with videos was also a big topic – advertising vacancies on social media channels and using videos as an application method. This creates closeness between those seeking and those applying.
The lecture was followed by lively discussions and an excellent finale with vegetarian dishes from the region, created and prepared by our trainee chefs Bac, Julian and Kamel.
We are already looking forward to our next New Year’s reception in 2024. Until then, we wish you a happy and healthy 2023!
photos: AXICA / Johannes Jost
