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11 new apprentices get off to a flying start
One of them has known the ULRICHSHOF practically all her life as a holiday guest. Two grew up in families where the hospitality industry is part of everyday life. One sees cooking as a form of art. And for three young women, their professional future is beginning more than 6,000 kilometres from home. At the start of September, eleven young people began their apprenticeships at the family-run ULRICHSHOF hotel – each with very different backgrounds, but a shared goal: they want to become hosts.
Five of them are starting their training as chefs, five are beginning their training as hotel management assistants, and one trainee has chosen to train as a specialist in restaurant and event catering. “I am delighted to welcome no fewer than eleven new trainees to the ULRICHSHOF family this year. This is something very special,” says Nikolaus Brandl, a member of the ULRICHSHOF management team and DEHOGA Bavaria training ambassador. “So many new faces also mean many different stories, ideas and perspectives. We look forward to supporting these young people as they take their first steps into working life and to growing alongside them.”
When the profession is, in a way, in the family
For some of the new trainees, their enthusiasm for the hospitality industry began long before their first day of training. Leonhard Kerscher, 17, from Roding, has already completed several work placements and is familiar with the industry through his family, who run their own pubs. Cooking was one of his favourite subjects even at school. He got to know the ULRICHSHOF during a work placement – he was particularly impressed by the helpfulness and friendliness of the team. After completing his apprenticeship, he would like to start out as a chef. And perhaps he’ll take up a second profession at some point: farming, with a view to possibly taking over the family farm later on.
Ludwig Fellner from Furth im Wald is equally familiar with the catering industry. His parents also run the family-owned restaurant of the same name. The 16-year-old loves the creative side of cooking and already has quite a concrete plan: after completing his apprenticeship, he would first like to gain a few years’ professional experience at the ULRICHSHOF and later perhaps join the family business – possibly even with a second apprenticeship as a hotel manager under his belt.
For Dalys Fickert, culinary inspiration spans several generations. The 17-year-old comes from Colombia and now lives in the Straubing-Bogen district. Her mother worked in the catering industry for many years, and her grandfather is a head chef. Dalys has also gained kitchen experience at school and through various work placements. She sums up what inspires her about her profession in a simple thought: for her, cooking is a form of art. She would therefore welcome an international future – she can just as easily imagine getting to know new countries, cultures and cuisines as she can working as a chef in Colombia for a few years.
In contrast, 18-year-old Elias Dornbusch from Schönsee is starting out with absolutely no previous experience in the catering industry – but all the more curiosity for it. What appeals to him most about cooking is constantly creating something new from ingredients. His family were already familiar with the ULRICHSHOF from their holidays there.
Now, Elias is, in a sense, changing his perspective: from guest to the other side of the scenes. His aim is to develop his professional skills and, in time, take on more responsibility in the kitchen.
17 years of holidays – and now my apprenticeship
Oskar Quooss has certainly been through a particularly long “application process”. The 18-year-old from Limburg in Hesse has been visiting the ULRICHSHOF with his family for 17 years. What began as a holiday turned first into a work experience placement, then a summer job – and finally the decision to train as a hotel manager. After his initial work experience, it quickly became clear to him that this training should take place at the ULRICHSHOF. In the long term, he can envisage taking on responsibility as a reception or restaurant manager.
Lara Weindich is by no means a completely new face either. The 19-year-old from Cham has been working at the reception desk of the ULRICHSHOF since April and is now officially starting her apprenticeship as a hotel manager. She was also inspired by her mother, who trained in the same profession. Her goal is already clear: after completing her apprenticeship, Lara would like to return to the reception desk, continue her professional development and perhaps one day take on a management role at the reception herself.
Mia Killermann from Brennberg has already completed work placements at two hotels, including the ULRICHSHOF. The 17-year-old has been interested in a career as a hotel manager since she was a child. She was particularly drawn to the atmosphere and the team spirit. She sees her training as a springboard to many opportunities: further training, a career in the hotel industry – or perhaps one day a job on a ship, so she can combine her career with travelling.
Once I’ve finished my training, I can picture myself sitting at reception, smiling.
Lena Wagner, trainee hotel manager
Lena Wagner, 16, from the Landshut district, is also already familiar with the ULRICHSHOF from an internship. She also gained her first experience in the service industry through voluntary work as a waitress. Her motivation for the apprenticeship is very typical of someone in the hospitality industry: she wants to help make other people’s break from everyday life as enjoyable as possible.
Where does she see herself after her apprenticeship? “Smiling at reception,” as she puts it herself.
6,000 kilometres for a dream
The fact that apprenticeships in the Bavarian Forest have long since appealed to more than just young people from the region is demonstrated once again this year by the new apprentices from Kyrgyzstan. Since 2023, ULRICHSHOF has been participating in the German-Kyrgyz apprenticeship partnership, which was brought to the company’s attention by the Employment Agency. In 2026, three more young women from Kyrgyzstan will be coming to Zettisch.
One of them is 17-year-old Tatyana Kelgenbaeva. Until now, she has mainly cooked for her family – and has done so with great enthusiasm ever since she was a child. She sees opportunities in Germany that she would not have in her home country. The dual vocational training system, in particular, was a key factor in her decision. She prepared for this new chapter in her life by taking German lessons and finding out about her future career and ULRICHSHOF. And her wish for the time after her training is remarkably clear: if the opportunity arises, she would love to stay at ULRICHSHOF.
Altynai Abdrakhmanova, 18, already has experience from working as a waitress in a restaurant. She loves interacting with people and would like to develop her career in the hotel and catering industry. For her, Germany means a good apprenticeship, international experience and new career opportunities. In the long term, she would like to go on to study after completing her apprenticeship. She remains in close contact with her family despite the great distance: she speaks to her relatives in Kyrgyzstan on the phone every day.
For Emilia Santashbekova, moving to Germany was also a very deliberate decision. The 18-year-old has already gained some initial experience in the hospitality industry in Kyrgyzstan and describes her training in Germany simply as a dream she wants to fulfil. Her goals are ambitious: she wants to become a really good hotel manager and be among the best staff members. One thing in particular helps her cope with homesickness: the people around her and the time she spends with them.
Education is more than just specialist knowledge
For Julia Dobmeier, Head of Human Resources at ULRICHSHOF, school reports are therefore not the only factor that counts when selecting young talent. “Good academic results and initial practical experience are, of course, helpful. However, enthusiasm for the profession, a willingness to learn and a friendly, open manner when dealing with people are at least as important to us,” explains Dobmeier. “Some of our trainees work with our guests right from the start. That’s why we pay close attention to whether someone enjoys interacting with others and wants to be part of a team.”
She sees the fact that young people from Kyrgyzstan are now regularly undertaking their apprenticeships at ULRICHSHOF as a win-win situation. “Our Kyrgyz trainees have settled in very well with us over the past few years. They are motivated, reliable and a real asset to the team. At the same time, we are able to offer young people career prospects and a high-quality apprenticeship. Of course, against the backdrop of a shortage of young talent and skilled workers, this aspect also plays a role.”
Language preparation begins even before arrival. As part of the project, the future apprentices learn German in Kyrgyzstan and complete language courses culminating in a final exam. At ULRICHSHOF itself, experienced staff members act as points of contact to support the new arrivals. Apprentices in their later years of training also help them to find their feet in day-to-day working life and in their new environment.
“Different backgrounds or cultures are no obstacle for us,” says Dobmeier. “What matters is that we respect one another, work together and are there for one another. This creates a sense of community, particularly amongst the apprentices, where they support one another and learn from one another.”
Feeling part of the team from day one
Nikolaus Brandl also sees this as one of the most important roles of a company offering apprenticeships. “With us, you don’t just learn a trade. From day one, you should feel that you are an important part of the team and can take on real responsibility,” says Brandl. “For us, flat hierarchies also mean that a good idea isn’t worth any less simply because it comes from someone in their first year of apprenticeship.”
The hotel and catering industry offers young people a wide range of opportunities that are often underestimated: from direct contact with guests, through culinary arts and organisation, to leadership, management and international career paths.
I grew up at ULRICHSHOF myself and know what doors an apprenticeship in this industry can open.
Nikolaus Brandl, Member of the Management Board at ULRICHSHOF and DEHOGA Bavaria Training Ambassador
“I grew up at ULRICHSHOF myself and know what doors an apprenticeship in this industry can open,” says Brandl. “We expect commitment, team spirit, respect and a willingness to learn. In return, we want to offer young people an environment in which they can try things out, develop further and find their own path.”
Even before their first proper day of training, the eleven new recruits are already demonstrating just how varied this path can be: perhaps into reception management, onto a ship, to university, back to the family business, out into the kitchens of the world – or simply a long-term career at ULRICHSHOF. For now, however, the same new chapter is beginning for all of them: their apprenticeship.
Top (from left): Julia Dobmeier (Head of Human Resources), Elias Dornbusch (Chef), Oskar Quooss (Hotel Manager), Leonhard Kerscher (Chef), Ludwig Fellner (Chef), Nikolaus Brandl (Management)
Bottom (from left): Tatyna Kelgenbaeva (chef) Altynai Abdrakhmanova (specialist in restaurant and event catering) Lara Weindich (hotel management graduate) Mia Killermann (hotel management graduate) Lena Wagner (hotel management graduate) Emilia Santashbekova (hotel management graduate) Dalys Fickert (chef)
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