Afternoon at Markthalle Neun. The shift begins for Yannic Kontauts. Butcher apprentices can sleep in sometimes too. Today is Street Food Thursday, the hot counter sizzles until 10 pm. On the cutting board in front of him, Yannic expertly dissects a piece of game meat. "This is Brandenburg deer. I just need to remove a few tendons, then it goes on the skewer."

Yannic Kontauts is 22 years old, hailing from Brandenburg an der Havel. The butcher shop Kumpel & Keule and their founder Jörg Förstera brought him to Berlin in August 2023. Yannic always knew his future career would be a craft. However, in his first training as an industrial mechanic, he missed the connection to food. Then came the epiphany: become a butcher. What was missing was the right company. But the search, says Yannic, was challenging. “It's not easy to find a really good artisanal business. Many are closing or working with outdated concepts. The idea of a transparent butcher shop in the middle of the Markthalle Neun, I found that totally cool. Kumpel & Keule was immediately my dream company. I love cooking and eating. That's my passion. It was a perfect match.”

Yannic gained his first culinary work experience in the gastronomy sector, but training as a cook was not an option. “I wanted more predictable working hours than in gastronomy. Still, I wanted to be close to the product.” His plan worked out. At Kumpel & Keule, apprentices quickly become independent. Product and recipe development play a big role from day one. “Jörg gives us a lot of freedom, the goal is always independent work.”

The daily work is structured but still leaves enough room for flexibility. “We are three apprentices, and two more are joining in August. We have a regular rotation between early and late shifts, a good balance of production and sales. You have to know what’s on your counter to understand what you are producing. One of us is always with Jörg in production.” The development of craft, business, and organizational skills takes place in all areas of the company. The goal is to be able to run your own butcher shop. But the training doesn't just take place within the butcher shop's four walls. Visits to farms and other productions are planned. “Another apprentice is at another artisanal butcher shop – Erchinger. We thought about doing a small exchange with them. They want to see how we work and vice versa. Jörg is always a big fan of that.”

The academic part is also part of the training. Yannic learns in a small class at trade school. That's not the norm. Of the initial thirty, only ten apprentices remain: “Most dropped out. Those still learning German have their own class. Only two of the ten remaining are in large industrial companies; the others are in artisanal businesses. Fortunately, the class teacher is flexible enough to teach based on needs.”

That craftsmanship requires not just capable hands but also a smart mind, is shown by Yannic’s future ambitions: “Definitely get a “Meister” certificate or continue part-time in food technology.” And even though numbers aren't his strong suit, as he says, he can get excited about algebra when it’s related to food.

How do craft professions shape the future? We hear about dying businesses and unclear future professions. What does Yannic think about that? “Craftsmanship has a golden foundation,” he says. “Butcher shops are closing down for good. In our town, there's still a real butcher. All others are supplied, all they do is pure sales. But if you make really good stuff, have a good concept, and maybe a knack for communication, like Jörg, then there's no need to worry.” Timeless craftsmanship offers stable and often crisis-resistant employment opportunities. The demand for artisanal products is constant. “You can see how it's accepted. Kumpel & Keule is an institution in Berlin – and beyond. People from Brandenburg come here specifically to shop. Our new colleague Martin just moved here from Bavaria because he wanted to work exactly here and nowhere else.”

Yannic and Martin show: the motivation and passion to work in the food sector are big. The opportunities in preserving and simultaneously advancing craft professions are enormous. If companies like Kumpel & Keule continue to implement innovative concepts, train young people like Yannic, and attract experienced specialists like Martin, they will actively counteract the shortage of skilled workers and make crafts great again. If we succeed in creating a forward-looking and appreciative work environment, modernizing training plans, and improving working conditions, we won’t have to worry about a shortage of skilled workers. Here, it’s about more than just sausage.