Fabi: I have actually been following STELP from the very beginning, back then as the Balkan route. As an outsider, I was always impressed by the fact that they didn’t just talk, but acted and “simply” implemented projects. As a fan, I always had the organization on my radar.
When I quit my old job a few years ago and was looking for a new challenge, I stumbled across the information that STELP wanted to open a non-profit bar. And since I had done a lot of catering for a long time after school, felt like returning to the sector and could combine this with STELP’s work, I knew it was a perfect fit.
We didn’t find each other right away, but after a bit of a delay, I was asked if I was still interested in joining. I was. And so I’ve been a happy part of the STELP and NATAN family for a little over three years now 🙂
Fabi: Kebap with Niklas at doen doen.
Fabi: Time doesn’t really play a major role here. It’s always fun when the team behind the counter is well-rehearsed and things just “flow” despite a full store. That’s when you realize what we can achieve by having fun and enjoying what we do. If we then get positive feedback from our guests, all the better.
Fabi: That’s relatively easy, because I have a 3-year-old son at home who lets me know relatively quickly what and who is up next.
