“We don’t get any trainees, but we’re looking for them”: Fabian Wilms, master bricklayer and concrete builder.
Image: Fabian Wilking
More than 430 master craftsmen were presented with their master craftsman certificates in the Frankfurt Alte Oper. Four of them talk about why they went into the trades and what bothers them most.
DThe Old Opera “is the absolutely appropriate setting” in which the new masters receive their certificates, says André Nußbaum. The 25-year-old master butcher, who has one of the best degrees in his craft and is therefore receiving an additional award, wants to take over the family business. They have been processing and selling horse meat for generations, a business that is viewed critically in society, says Nußbaum. This is completely unfounded. These are mainly riding animals that are processed in the family-owned Ross slaughterhouse. “We only slaughter and process them after their life phase as riding horses.”
The butcher profession is not only criticized because of the killing of animals. “The consumption of resources is also a problem,” says Nußbaum. As the next generation, he sees himself as having the task of upholding the tradition of the butcher's trade, but at the same time also paying attention to sustainability. This was also something he was taught in the master class, says Nußbaum, who received his certificate on Saturday as one of 433 master craftsmen.
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