By Andrea Fleischmann | Project Leader
The main task of “Hände für Kinder” is caring for our guest children with their individual needs. This naturally also includes their individual catering. However, so that accompanying parents and siblings can also feel comfortable at the Neuen Kupferhof and enjoy being a little spoiled, good cuisine plays a crucial role.
In Germany we have two sayings: “Liebe geht durch den Magen” (The way to a man’s heart is through his stomach.) and “Das Auge isst mit” (You eat with your eyes first). Both sayings apply to the Neuen Kupferhof.
Time does not stand still, and a fresh wind is blowing through our Kupferhof kitchen. Recently, we have welcomed a new head of kitchen and a new cook. Both new team members started with great enthusiasm and fresh ideas. They want to place even more emphasis on sustainability and the use of fresh, regional, and organic products.
In the morning and evening, there is a self-service buffet. The selection of raw vegetables and homemade vegetable quark or quark dips is to be expanded. Muesli, cereals, and sweet spreads can be taken from dispensers for sustainability reasons.
At lunchtime, a so-called “feel-good cuisine” is offered, meaning hearty home-style cooking such as currywurst with fries or Rahmgeschnetzeltes (creamy sliced meat dishes), alternating with international or even exotic meals. Vegetarian dishes are, of course, available upon request. In addition, there is always a fresh salad buffet and dessert.
Approximately 30–40 portions are prepared each day—for our guests and, with prior registration, also for staff. At this point, it should be said: our kitchen team (head of kitchen Uta, cook Steffi, as well as Claudia, Miriam, Merle, and Anke) does a truly excellent job every day.
In the afternoon, it’s coffee and cake time: most of the cakes are baked by volunteers. A big thank you also goes to the volunteer kitchen helpers.
Cold and hot beverages are available around the clock. Recently, water dispensers with fresh ginger or lemon/mint water have also been added.
Anyone who likes can help themselves from the fruit stand. Here, too, the selection is to be expanded, with a greater focus on regional fruit.
With the wide range of different and healthy foods, children are to be introduced to a varied diet—including those who can only consume pureed foods.
Unfortunately, expansions and improvements are often associated with new purchases. Our kitchen team would like to acquire new cereal dispensers and a lighting concept for the self-service buffet.
We would be very grateful for financial support in this regard. Thank you very much.
We wish you a wonderful springtime and good health.
By Andrea Fleischmann | Project Leader
By Andrea Fleischmann | Project Leader
Project reports on GlobalGiving are posted directly to globalgiving.org by Project Leaders as they are completed, generally every 3-4 months. To protect the integrity of these documents, GlobalGiving does not alter them; therefore you may find some language or formatting issues.
If you donate to this project or have donated to this project, you can receive an email when this project posts a report. You can also subscribe for reports without donating.
Support this important cause by creating a personalized fundraising page.
Start a Fundraiser
