I have known for a long time that I wanted to be a cook; I just never knew which was the right company for me. I enjoyed the international flair at LSG Sky Chefs right from the start. I am getting an overview of different countries’ cuisines, from Japanese to Chinese to Thai. Despite high quality and hygiene standards and the large quantities of food to be made, I have fair work hours and break times.

Right now I am in my first year of the three-year apprenticeship. I have two-week course blocks at the vocational school, after which I work 4-5 weeks at the company. The subjects we study at the vocational school are more subject-specific than before and therefore much more interesting for me. We also put what we learn into action. For example, we cook together or learn how one sets a table, how to arrange a dish on a plate, and how to serve food.

We cook apprentices begin work in staff catering. Soon, I will move on to the butcher shop. Later, I will work in the kitchen, where food is prepared for the airplanes according to the exact specifications of each customer airline. I get to learn how the à la carte business works in the First Class Lounge. Overall, it is a pleasant mix of cold and warm dishes. At the moment I always work the early shift, but once I am 18 years old I can work the late shift, although it is rare. I especially like that I do not have to spend the entire day cutting vegetables. Instead, I am able to learn about a variety of different areas and continually work more and more independently.

Even though we have to prepare a lot of food in a very short amount of time, there is always time for something to be explained, for example, how to properly prepare a certain Chinese dish. Nevertheless, one needs to think long and hard about pursing this career, because those who enjoying cooking at home do not necessarily make good cooks or enjoy cooking as a job. At home you have far more time and less ingredients than here. I enjoy both.

After my apprenticeship is finished, I would like to experience different companies. I also think it would be really exciting to travel abroad and learn a completely different style of cooking far away from home, like in South America.