"Walk and Talk"

[Transnational networks work when there are people behind them who communicate openly, pursue common goals and respect each other. With this look behind the scenes, we introduce you to employees within the European Food Network who, with their know-how and enthusiasm for the job, ensure that your food products are available across Europe every day.]

In this article, Marvin Roth, who is training to become a Freight Forwarding and Logistics Services Clerk at DACHSER SE's Nuremberg logistics centre, tells us what his family traditionally eats during the cold season and why he enjoys his training so much. 

Besides doing sports and meeting friends, cooking is my favourite hobby. I love trying out new recipes and experimenting with international recipes. When Christmas is approaching and the biscuit season begins, I also become a baker. Vanilla crescents or cinnamon stars - every year I try something new and let my family and friends taste them. At the holidays, we traditionally have carp. The fish is dredged in flour, head and fins included, and then fried in the floating fat. This makes even the fins crispy and edible. And the best thing is: the carp come from Franconia, the region I live in. It is important for me to know where my food comes from and I am interested in the transport routes behind it.

I have always been curious. Even as a little boy, I wanted to know where chocolate comes from and how it gets to the shops. Even as a young adult, I have not lost my interest in food. That's why it quickly became clear to me that I wanted to start my professional career by training as a Forwarding and Logistics Services Clerk.  Through a friend who is doing the same training, I ended up at DACHSER and to this day I haven't regretted it a day. Now I work behind the scenes and am responsible for ensuring that the deliveries arrive at their destination on time and in accordance with the customer's requirements. This often involves finding solutions to a wide variety of problems. It is precisely this variety that makes my day-to-day work particularly exciting.

A typical working day for me looks like this: I check my emails and then deal with the most important ones. Then I write a to-do list for the day, which I then work through. In between, I get a coffee and talk to my colleagues. For me, that's also part of a good working environment where you feel comfortable. We like to spend our lunch breaks together, often go for a walk and exchange ideas - I call it "walk and talk". After lunch, I continue working on my daily tasks.

Every Friday, there is a "trainee class" for the trainees. There we are taught further theoretical, but elementary training content. For this profession, it is important to have a lot of willingness to learn and interest. My good communication skills and open-mindedness are of great benefit. Accuracy and reliability are also qualities that are highly valued at DACHSER. For further training, for example, we can attend seminars at the DACHSER Academy. If you really put your mind to it and want to achieve something, there are great opportunities for promotion here. My goal is to become a group leader after my training and a few years of work experience. I enjoy the many fun and beautiful moments at work, but also at vocational school, and take as much as I can with me. I want to make the most of every opportunity that comes my way.

I hope that I was able to give you a little insight into my daily work and that you enjoyed reading this. By the way, you can definitely enjoy the best carp in Nuremberg in one of the numerous restaurants that always prepare this regional specialty individually and really deliciously.

Your Marvin Roth