WildparkTaste and B.PRO - a very good team!

As a native of the Sauerland region, I grew up near Dortmund, so as a boy I was more of a BVB fan. My work at the Wildparkstadion ignited my passion for KSC, and now the club's victory or defeat has become a personal matter for me. I follow the fixtures for professional reasons alone, I know the team - so of course I cheer for them in a completely different way!

In short, as operations manager and kitchen director, I am responsible for the organisation of the kitchen, the staff and the good taste of the food. With ‘WildparkTaste - Made by Traube Tonbach’, we have created a brand in collaboration with KSC that combines excellent cuisine and passionate football moments for business guests. This is a high standard that we want to fulfil on every match day.

It was characterised by a lot of excitement. Every new home game is also a new challenge, and there is always action. The most exciting was certainly the opening of the stadium when KSC played Liverpool FC. The workmen had just left when the visitors came in five minutes later. The fact that we weren't cooking in our construction helmets was everything...

The excitement is certainly also due to the fact that we have high expectations of ourselves. The ‘Traube Tonbach’ has an exclusive reputation and we want to live up to it. We are already very good, but we want to be at the top of stadium catering. Just like the teams on the pitch, we give 100 per cent to achieve this.

We can welcome around 1,500 guests; however, when there is a top match such as Schalke against KSC, there can be as many as 1,800 guests. We have 13 permanent employees; on match days, I am responsible for a team of up to 200 employees, including kitchen helpers, temporary staff for service or the bar.

Definitely! Of course, we are always very well prepared. But there are still uncertainties: Will all the employees who have been scheduled turn up? Will the discussed processes work? But no matter what happens: As the boss, I have to keep calm. I'm generally a balanced person. Even under the greatest stress, my message is: we'll manage.

That's true! (laughs) In fact, I probably walk as much as a coach on the sidelines - if not more. Our hospitality worlds ('Hospitalitywelten') extend from one goal to the other, on three different levels. Due to time constraints, I often don't even use the lift. Sometimes I have to walk up to 18 kilometres! But it's worth the effort, because on match days everything has to be just right: the food, the team and the equipment.

We mainly work with B.PROTHERM appliances. Their performance is enormous. However, my personal favourite is the B.PRO COOK. When we finalise the prepared meals on match days, the cooking station is invaluable to us. We can grill, boil or fry everything to perfection. The quality and workmanship of the B.PRO COOK are unbeatable. I also like the individuality - you can customise it in many ways to suit your own needs. I particularly like the integrated extractor bonnet, which ensures that guests are not bothered by kitchen odours during front cooking.

It's clear: the guest experiences freshness and the art of cooking directly. They can see that we bring the top quality that we buy to the plate. Direct communication is also possible, and as a chef I can respond directly to their needs.

In general, the products are easy to use. However, we also received detailed instructions at the beginning - operation, maintenance and cleaning were important aspects here. In addition, the B.PRO professionals gave us lots of tips and tricks to get the best out of the appliances.

One thing is clear: we are a very good team. When it comes to stadium catering, I not only have to be able to rely on my employees, but also on the technology. The teamwork is perfect!