A Texan TV chef in product management

I started my chef training in 1979. It was a very natural step for me – I come from a family with a farm, and food has always played an important role there. What's more: My mother was an excellent cook. I realised early on that I wanted to be able to do that too. However, at the time, it was completely unthinkable that I would one day go into industry.

For over 25 years, my profession took me to kitchens all over the world. My time in the USA had a particular impact on me – working in Texas in my early 20s was an incredible experience. Several Germans stood at the hob in three restaurants there, and the guests found it fascinating when "German cooking" was on the menu. We exchanged ideas, had almost complete freedom to express ourselves and could really experiment. We were even featured in the "Great Chefs of the West" TV documentary series.

At that time, Blanco – now B.PRO – was looking for a master chef for application consulting. The idea of using my kitchen experience in a completely new environment immediately appealed to me. After all, I knew many of the products already through using them myself. And the idea of sharing my knowledge with others also appealed to me.

Nevertheless, it was a major adjustment. In the kitchen, people work in shifts, often seven days a week. Suddenly, I had regular working hours and free weekends – that was a culture shock, but a pleasant one.

We went to the customers, got an understanding of their workflows and looked at how we could optimise the processes. This included customers such as clinics, retirement homes and company restaurants. The aim was to use modern technology to increase quality, shorten distances and save time.

My advantage was that I didn't just know kitchens theoretically, but also from practical experience. When talking to the kitchen directors on site, we quickly found ourselves on the same page and were able to tackle the existing problems together. It's like buying a bicycle. It's always better to get advice from someone who is a cyclist themelves. Such credibility cannot be established artificially. It is the perfect way to build trust – and trust often leads to long-term partnerships.

This still applies today. Although I now spend more time at my desk and a lot of things are digital, application consulting is still part of my work. Whether it's project planning, coordination with specialist dealers or direct discussions with customers: I often draw on my kitchen experience. Especially because processes and technology change over time, it remains important to harness this practical experience.

In many typical, practical situations. For example, if a customer wants to keep salads cool when it's 35 degrees outside and the sun is shining directly on them, it's important to clarify: There are physical limits, no matter how good the unit is. I now also work in product management. There, I ensure that products can meet the high demands of a professional kitchen – and also that they are designed in such a way that work processes remain as simple as possible.

I assist with products from the initial idea right through to their daily use. I contribute my experience to their development and help to explain the benefits in sales. And internally, I train our colleagues so that they not only know the products from brochures, but have also experienced them in practice. Theory is good – but having tightened a screw yourself once makes all the difference.

In the past, technology was comparatively simple, but today it has to document, communicate and control processes. The kitchen management bears enormous responsibility, everything must be traceable. Added to this is the shortage of skilled labour: Many processes have to be automated because there is simply a lack of personnel. B.PRO has set itself the task of providing the right solutions for these challenges. At the same time, cooking remains handcraft. Bringing these two worlds together is very exciting.

Yes, my kitchen at home is built around a COOK I-flex front cooking station from B.PRO, with integrated extraction. This serves as my cooking island – I cook there just like in a professional kitchen, but instead in a private setting. For me, this is passion in action, and I also like to invite colleagues to show them: Our technology not only excels at work, but also at home.

It is always varied, and there is always something new to learn and to develop. What I enjoy most is that I can use my roots as a chef on a daily basis. This makes the work authentic.

Helping to design new products, passing on my knowledge and inspiring young colleagues in our industry. I have seen for myself how valuable practical experience is. That's why I want to continue building bridges – between cuisine and technology, between the past and the future.