INTERVIEW WITH MAJA MEILI,
EMPLOYEE LOGISTICS

HOW LONG HAVE YOU BEEN WORKING FOR KUHN RIKON NOW?
11 years.

WHAT IS YOUR TASK AREA?
I work in the logistics department where I pack and despatch webshop order packages daily both for home and abroad. Picking and labelling also belong to my tasks.

AT CHRISTMASTIME WE ARE ALWAYS VERY BUSY HERE. HOW DO YOU KEEP A COOL HEAD AT TIMES OF STRESS IN YOUR WORK?
I just deal with times of stress as they come. Along the lines of the motto: one after another and always with a sense of humour.

WHAT DISH IS YOUR FAVOURITE TO PREPARE FOR GUESTS?
That depends entirely on the time of year. The dishes can vary wildly – for instance with rice, meat and vegetables. But I also find a raclette with our little raclette pan a good idea. This makes for a good atmosphere and everyone can eat at their own pace.

WHAT DO YOU COOK AT CHRISTMAS?
At Christmas we have boiled quail eggs wrapped in smoked salmon and tied with chives to accompany the aperitif. Then there is a mixed salad as a starter. The main course involves a juicy piece of Pinzgauer beef with homemade pasta made using quail eggs. To finish off, we can’t do without a small dessert.

WHICH PRODUCT HELPS YOU IN PREPARING YOUR CHRISTMAS MENU AND IS INDISPENSIBLE IN YOUR KITCHEN?
There are many Kuhn Rikon products in my kitchen. I prefer cooking with the DUROTHERM® and DUROMATIC® because, with both these products, the dishes can be prepared quickly and in an energy-saving way. I also find the new glass Easy baking dish with its innovative non-stick coating fantastic because nothing sticks. To fry meat, I use the Swiss Made Silver Star frying pan. Of course, various Kuhn Rikon knives are also in daily use in our kitchen.