I spent the last year working at Le Môle in Marseille, which was a great experience but also a tough one. It was my first time working in the gastronomy business in France. The kitchen team is young, nice and very proficient.
But even though Marseille was amazing, gorgeous weather, friendly people, mind blowing landscape, the best aperos ever…..I decided to come back to Berlin for a while.
I first worked in a pastry shop, which didn’t work out as I had hoped, but I actually found a better place, a compromise between kitchen and social life: the Catering business at Kofler Company. It is a very different way of working than à la carte, first because of the quantities you have to produce for, the desserts have to hold for a few hours, have to be easy to plate and produceable for hundreds, thousands of guests. Then there is the organisation, the logistic etc…..a great opportunity to learn. And personally, that’s what the job is also all about.