PMM: Christina, you recently joined the team at Paul M. Müller. What attracted you to the food industry so much that you have remained loyal to it since you were 16?
Christina Metzger: For me, food is simply an emotional product. I enjoy eating, I cook a lot and I'm also involved with it in my private life - that's what makes the difference for me. If I were to buy screws, I would certainly be able to do it professionally, but there would be less passion involved. For me, food involves enthusiasm and a good deal of emotion.
PMM: Tell us a little about your career path.
Christina Metzger: I trained as a pastry chef and cook, which gave me an early start in the industry. I later trained in business administration and worked in purchasing for many years. This combination of practical experience and commercial expertise helps me enormously today.
PMM: What exactly are you doing at Paul M. Müller now?
Christina Metzger: I work in purchasing and sales - that means I procure products and also sell them on. The sales part is new to me, but very exciting. Thanks to my experience, I can categorise the products well. For example, when I read "tinned tomatoes", I immediately have ideas about how they can be used. I always think along with them: How do our customers use this product? What can they use it for in the kitchen? This connection between product and application is particularly important to me.
PMM: What ultimately led you to Paul M. Müller?
Christina Metzger: I was previously at Münchner Suppenküche and was already in contact with Paul M. Müller back then. I have very positive memories of the company. When I wanted a new direction, I called Fabian Kretschmer - and that's how the new job came about. Everyone in the team supports me. That makes the start really easy and pleasant.
PMM: What are you particularly looking forward to in the coming months?
Christina Metzger: To all my new tasks - and Anuga! It's exciting for me to get to know our suppliers and customers personally. Networking and personal contacts are extremely important in the food industry - and I'm looking forward to delving even deeper.
