{"id":65470,"date":"2022-07-20T14:49:08","date_gmt":"2022-07-20T12:49:08","guid":{"rendered":"https:\/\/www.unisg.it\/?page_id=65470"},"modified":"2022-07-20T15:08:31","modified_gmt":"2022-07-20T13:08:31","slug":"matthias-jaeger-alumnus-unisg-buyer-fresh-food-at-feinkost-kafer-munich","status":"publish","type":"page","link":"https:\/\/www.unisg.it\/en\/matthias-jaeger-alumnus-unisg-buyer-fresh-food-at-feinkost-kafer-munich\/","title":{"rendered":"Matthias Jaeger, alumnus UNISG, buyer Fresh Food at Feinkost K\u00e4fer Munich"},"content":{"rendered":"

\"\"<\/strong><\/p>\n

Where does your passion for gastronomy come from and what brought you to enroll at UNISG at the Master in food culture, communication and marketing<\/a>?
\n<\/strong>When I think about food and my passion for gastronomy, I always think about my childhood. My mother never had to call me for dinner. I was fascinated by the smells from the kitchen and I knew when it was time to sit down at the dinner table.<\/p>\n

And while other preferences came into my life, one always was the strongest: the love and passion for food.<\/p>\n

During school it was already clear to me that I will do something food related after graduation.<\/p>\n

A first step into this direction was the design of a historical cookbook, based on the eating behavior in Germany during in the early 19th Century. Other experiences strengthened my decision to start an apprenticeship as a chef in a Michelin Star restaurant in Germany.<\/p>\n

In three quite challenging years, I was able to recieve a comprehensive overview of quality, texture and processing of numerous products at the highest level.<\/p>\n

Nest to my apprenticeship I traveled several times through Asia, Brittany and Italy and the curiosity to know how and by whom products are made of and how different production methods can change the quality of products, grew and nutured my passion for food.<\/p>\n

After my apprenticeship I studied \"Food Management\" which was an opportunity to connect necessary commercial aspects of the food sector with social and ethical backgrounds around products.<\/p>\n

Quickly , it became clear to me that the quality of food must always be considered in the holistic view between producer and consumer, in which the individual steps \"from field to fork\" are relevant factors, influencing the quality and value of a product<\/p>\n

In several classes during my studies, UNISG was mentioned and I recieved a first impression about the masters program. For me, it was clear that a master program would be the best next step to expand my skills and knowledge even further into food and gastronomy.<\/p>\n

\"\"<\/p>\n

Can you sum up your path after\u00a0Pollenzo and what values did you carry with you that enriched you during your time as a student?
\n<\/strong>After finishing UNISG master program i worked in the small brewery \"Birrificio Italiano\" near Como lake where I was able to dive into the beer craftmanship. Afterwards I wrote my master thesis about \"Italian Street food and craftbeer pairing\". After defending the thesis at UNISG, I moved back to Germany and started a new chapter in the city of Munich, where I am still working for \"Feinkost K\u00e4fer\". I am the buying manager for fresh foods such as dairy, fish, meat and charcuterie, fruits and vegetables as well as frozen goods. The K\u00e4fer Group is focused on creating culinary experiences on a premium level and has high quality retail stores, several restaurant in Germany and caters culinary events all over the world.<\/p>\n

Learning about different production methods, distinguishing different qualities and questioning the backgrounds and origins of the final products were the main components during the UNISG masters program. In my current career this knowledge and the way to question every product K\u00e4fer is sourcing helps me a lot by asking the right questions and making the best food and product decisions.<\/p>\n

To know how and by whom products are made of and how different production methods can change the quality of products are the main criteria. Working together with a lot of small scale producers, all with individual stories and backgrounds, fullfills me every day.<\/p>\n

\"\"<\/p>\n

As a buyer what are the challenges\u00a0that you face the most and what would you suggest to someone that wants to start such a working career?
\n<\/strong>The main challange in my current position is to source the right product for the different departments at Feinkost K\u00e4fer. On the one hand we are running fine dining restaurants where the best and most exeptional products are required. On the other hand we are organizing big events with more than 100.000 people where the sourcing focus is rather a good product with a reasonal pricing. The challenge is to find a good and suitable products with the best quality that also fullfills important requirements such as the way it is produced, the transport costs and the ethical backgrounds.<\/p>\n

Depending on the buyers position and the challenges the company has to face, you have to be very spontaneous and willing to make big decisions on your own. Different influences such as wheather, seasons, imbalances of supply and demand or crisis like corona may lead to bottleneck scenarios that require a good overview for the food sector.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Where does your passion for gastronomy come from and what brought you to enroll at UNISG at the Master in food culture, communication and marketing? When I think about food and my passion for gastronomy, I always think about my childhood. My mother never had to call me for dinner. I was fascinated by the […]<\/p>\n","protected":false},"author":22331,"featured_media":65466,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"content-page.php","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-65470","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/65470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/22331"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=65470"}],"version-history":[{"count":2,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/65470\/revisions"}],"predecessor-version":[{"id":65472,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/65470\/revisions\/65472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/65466"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=65470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}