Between cooking spoon and concept – behind the scenes at Freizeichen
Since opening, Freizeichen has become a real favorite place for many – a place where not only hunger is satisfied, but also togetherness counts. With a great deal of commitment, creative ideas and attention to detail, delicious dishes, surprising specials and a good mood are served here every day. The canteen is not only a popular meeting place for our employees, but is also open to external guests – so everyone from outside is also very welcome!
Whether it’s healthy Wednesday dishes at “Fitwoch”, crispy treats on “Fünfer-Fritten-Freitag” or summery ice cream creations – there’s always something going on here. The deposit boxes to go are also very popular and make lunch on the go sustainable and practical. And if you don’t want to miss anything, check out the Instagram channel regularly – you’ll always find the latest information on promotions, cooking tips and much more!
But who is actually behind all this? We spoke to Sascha, our creative mind in the kitchen. In this interview, he gives us a glimpse behind the scenes, tells us how new dishes are created – and what he particularly enjoys about his work at Freizeichen:
Were there any events that went down particularly well?
Definitely! Our special events are always well received – whether it’s the asparagus buffet, St. Martin’s goose or roulade. Bowl Day is also very popular.
How do you come up with new recipe ideas?
I get inspiration online, from newspapers or from my own experience. However, I never copy the recipes 1:1, but adapt them. Colleagues often send me suggestions and our wish box provides great ideas – I wouldn’t have thought of some of them myself! One example: pancakes with vegetables or apple sauce – I would never have thought of it, but it was really well received. The “Cookbook of Diversity” also provided some inspiration.
What did you learn here?
That you can hardly predict what will go down well – it totally depends on the day. A dish is great one day and not at all the next. And: advance planning is everything. I have to think about a lot of things in advance, especially when ordering. At home, I make a note of what went well – that helps for the future. And: goulash always works!
What does a typical day look like for you?
I start at the PC and check whether any deliveries have come in. Then I start with breakfast – bread rolls, cold cuts, vegetables – and then the morning snacks such as wraps or baguettes. Then I prepare lunch, often even before breakfast, depending on the workload. Salads, the cash register and much more go on the side. After lunch, I do some rough cleaning and then it’s time for planning, ordering and meal plans. Sometimes I also prepare something for the next day – depending on what’s coming up.
What has been your biggest challenge so far?
Definitely meal planning – especially for the vegetarian dishes. As a non-vegetarian, I sometimes find it harder to add enough variety. I also make sure that I don’t have too many similar dishes in a week. Inspiration is particularly important here.
What do you enjoy most about your work?
The great teamwork! The people are super nice, it’s just fun to work here. The direct contact, the conversations and all the feedback – it’s totally motivating.
We’re excited to see what creative ideas will be conjured up next – but one thing’s for sure: it never gets boring at Freizeichen!
