Max Dolge

Competitor in Skill: Cooking
Country: Germany

How did you get interested in your skill?
I completed a practical training in this skill and so I got experience in this job. After my
first practical training I was completely secure, that I want to work in this job. Before I
got this idea, I had often cooked with my dad at home.

Where did you do your training for your skill?
I do my trainings at the company I work for, the Kempinski Hotel Gravenbruch, and at
the vocational school of our manager in Hamburg.

How did you first find out about your Member organization and its programs?
I got the information from my expert, and the first meeting of the WorldSkills
organization was very exciting for me. After this meeting I was completely motivated for
the competition.

Who influenced you to pursue your skill as a career?
I think I got influenced by my family who also worked in the food industry. In my
childhood I often saw how my parents and grandparents worked with meat etc. and I
liked this. After this I had a really great mentor during my apprenticeship, who taught
me really great things about my skill and the passion behind this.

What is your experience in participating with your Member organization?
I made only good and very professional experiences with my organization.

Describe your most memorable moment so far with WorldSkills?
I believe that the most memorable moment was, that my expert told me, that I'm the
competitor in the skill cooking for my country.

Describe what your experience has been since your involvement with WorldSkills
I had only good experiences with WorldSkills Germany. I'm very happy to be a part of
this great event and so I'm sure that the experience, which I get during the competition
is very good all the time.

Did participating in the skills competitions and training for WorldSkills help you progress
in your skill? Please describe.
Yes, it did. You learn very much about working in a team. I had the experience, that this
competition is a great training to organize yourself. The one part is to be in a team and
the other part is, that you have to concentrate - on yourself and the work you have to do. I think this is a very important thing for everyone in the competition and it is a great
part of the progress that helps you in your daily work.

What do you currently do? Where do you work?
I work at the Kempinski Hotel Gravenbruch near Frankfurt as demi chef de partie.

What are your future career aspirations?
I want to work in very high-class restaurants and hotels all over the world and gain
some great experiences. Until I'm 29 I want to have the qualification to be an executive
chef or anything in a similar position.