“Anything is possible” - I fostered this mindset last year when a spontaneous decision led me to an unexpected adventure that shaped my outlook on pursuing bold ideas: After graduating from high-school in Erding, I spent one week with my family at the Plage de Pampelonne on the Côte d'Azur. Motivated by spontaneity and freedom after earning my Abitur, I printed 15 copies of my CV and sought a summer job at one of the famous beachside restaurant. Fortunately, the Mediterranean restaurant Le 1051 had an open commis de cuisine position (typically requiring a 3-year culinary education) during peak season. After proving myself on a trial day with just a few YouTube tutorials and cucumber-cutting practice the night before, I got the job and discovered my passion for cooking. Despite my limited school-level French (I was the only German on the team), I managed to perform well and embrace the challenge – working three months under high pressure and having the steepest learning curve of my life: from learning how to tie a chef apron to making six “tartare de boeuf” in one minute while someone is screaming at you.

Back in Germany, I began studying business administration in 2023 at LMU Munich while continuing to pursue my love for cooking. In my first semester, I joined the Italian restaurant GIGI TRATTORIA, where I was once again the only German on the team. Using Duolingo and italki, I learned basic Italian and immersed myself in Italian cuisine. Later, I worked at Zeitlang at Bergson Kunstkraftwerk, a regional fine dining restaurant, where I gained valuable insights from Christopher Engel, the kitchen director, who taught me the importance of mentorship and leadership.

Eventually, my focus shifted to finance, and I began exploring different career opportunities. This journey led me to the dynamic field of alternative investments. Passionate about the sector, I founded a student club dedicated to the topic and am now building a second student initiative in the exciting sector of impact investing.