After a two-year break, it was even nicer to resu\u00adme our tra\u00addi\u00adti\u00adon at the begin\u00adning of the year on 18th Janu\u00adary 2023: Ins\u00adtead of scram\u00adbled eggs and fresh juices for our annu\u00adal New Year\u2019s break\u00adfast, this year we ser\u00adved kn\u00f6\u00addel (dum\u00adplings), pick\u00adles, wine and much more for our after-work recep\u00adti\u00adon. Our guests were neigh\u00adbours, part\u00adners, sup\u00adpli\u00aders and cus\u00adto\u00admers, with whom we were able to share this evening.<\/p>\n\n\n\n
After Tobi\u00adas Oppen\u00adheim from DZ BANK wel\u00adco\u00admed ever\u00adyo\u00adne and Natha\u00adlie Dah\u00admann-Harb\u00adecke, aut\u00adho\u00adri\u00adsed signa\u00adto\u00adry of AXICA GmbH, spo\u00adke a few per\u00adso\u00adnal words, our sus\u00adtaina\u00adbi\u00adli\u00adty offi\u00adcer Andr\u00e9 Steu\u00ader took the flo\u00ador. He spo\u00adke about fin\u00adding and sup\u00adport\u00ading talents and juni\u00ador staff, a topic that is very clo\u00adse to his heart as an IHK exami\u00adner of trai\u00adnees in the field of cui\u00adsine and as chair\u00adman of the asso\u00adcia\u00adti\u00adon of capi\u00adtal city chefs. He was joi\u00adn\u00aded on stage by Annet\u00adte-Suzan\u00adne Voigt, voca\u00adtio\u00adnal school tea\u00adcher, chef & IHK exami\u00adner, and Ste\u00adfan Marx, CEO and Co-Foun\u00adder of ZAUBAR, who both pro\u00advi\u00added fur\u00adther insights.
A small con\u00adclu\u00adsi\u00adon of our spea\u00adk\u00aders: Dis\u00adco\u00adver and iden\u00adti\u00adfy talents tog\u00ade\u00adther with children\/young peo\u00adp\u00adle alre\u00ada\u00addy at school age, offer intern\u00adships for school\u00adchild\u00adren and sup\u00adport them serious\u00adly with trai\u00adners and crea\u00adte space for try\u00ading things out and asking ques\u00adti\u00adons. In addi\u00adti\u00adon to the pre\u00adsence at trai\u00adning fairs, app\u00adly\u00ading with vide\u00ados was also a big topic \u2013 adver\u00adti\u00adsing vacan\u00adci\u00ades on social media chan\u00adnels and using vide\u00ados as an appli\u00adca\u00adti\u00adon method. This crea\u00adtes clo\u00adsen\u00adess bet\u00adween tho\u00adse see\u00adking and tho\u00adse app\u00adly\u00ading.
The lec\u00adtu\u00adre was fol\u00adlo\u00adwed by lively dis\u00adcus\u00adsions and an excel\u00adlent fina\u00adle with vege\u00adta\u00adri\u00adan dis\u00adhes from the regi\u00adon, crea\u00adted and pre\u00adpared by our trai\u00adnee chefs Bac, Juli\u00adan and Kamel.<\/p>\n\n\n\n
We are alre\u00ada\u00addy loo\u00adking for\u00adward to our next New Year\u2019s recep\u00adti\u00adon in 2024. Until then, we wish you a hap\u00adpy and healt\u00adhy 2023!<\/p>\n\n\n\n
pho\u00adtos: AXICA \/ Johan\u00adnes Jost<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
After a two-year break, it was even nicer to resu\u00adme our tra\u00addi\u00adti\u00adon at the begin\u00adning of the year on 18th \u2026<\/p>\n