I think in terms of processes – because I know them inside and out. My professional journey began in the kitchen: as a chef in fine dining on Sylt, in Ischgl, and in Berlin. There, I learned the importance of precision, timing, and team dynamics, and how crucial it is to get every detail just right.

With my degree in business administration, my field of activity shifted: from preparation to control, from the plate to the system. As a restaurant manager, operations manager, and now as the head of school meals at 40 SECONDS, I am responsible for systems that must function on a small scale to be effective on a large scale.

What always guides me is the desire not only to plan structures, but to make them sustainable. I lead by thinking along, looking ahead, and ensuring that people can work within clear processes. Continuity and movement are not mutually exclusive – they are interdependent.