A coffee with...

Photographed from above, dark-haired Madlin can be seen sitting at a brown wooden table. Her hands are folded in her lap. A coffee crema and a knife are on the table in front of her.

... with Madlin Klumbies
(Chef de Partie, ATLANTIC Hotel Galopprennbahn)

Dear Madlin,
Your passion for cooking is clear to see. Thank you for sharing your experiences with us and giving us a glimpse into your life. You have a wonderful charisma. We are thrilled to have you on the team!

Dark-haired Madlin smiles at the camera in her kitchen uniform. She is sitting on a brown sofa. In front of her is a cup of coffee crema on the table, next to it is a knife.

Where were you born and raised? 
MK: In Bremen.

How long have you been working at the ATLANTIC Hotel Galopprennbahn?
MK: Since 2015, so 10 years now. I also completed my apprenticeship here. The environment and the people here are very important to me. It's a great place to work! 

What sparked your passion for cooking?
MK: It's in the family. A lot of my relatives are chefs, for example my cousin and my aunt. We have been enjoying cooking together for a long time.

Can you tell us about a time when you surpassed your own expectations?
MK: I received my apprenticeship training certificate about two years ago. I hadn't expected to do that at all. It was challenging for me, so I am especially proud to have passed the exam on my first attempt. Some colleagues from other departments had signed up to become an apprenticeship trainer too. So I thought, 'Why not me as well?' Another advantage is that this certificate is valid in any industry in which you have completed an apprenticeship.

I didn't always want to be a chef. Originally, I considered becoming a nursery school teacher. Now, I'm following my path — just in a different way. It's usually interns and apprentices who come to me first. The training certificate provides me with a great foundation for combining my two passions. 

Why did you bring us a knife today?
MK: I use this knife every day. Cutting is definitely one of my daily tasks. I work at breakfast time and also do lunch. You can't do anything without a sharp knife. This is my favourite knife. Not all knives cut in the same way. Using a dull knife produces a completely different result. 

What compliment has someone given you?
MK: My boss always tells me, 'You make the most beautiful wraps and sandwiches.'

Describe yourself in three words.
MK: Honest — ambitious — reliable

Your face is already familiar to us from some beautiful pictures. Why do participate in company photo shootings?
MK: I have a positive aura and I like it. 

What motivates you?
MK: My two bosses, mostly. I know it's a two-way street, and they're super nice anyway.

What have you achieved professionally or personally this year?
MK: I travelled to my dream destination. I went to Thailand. It was beautiful! The people there are so happy, and the beaches are stunning. At the end of January, I'm going to Zanzibar. 

Why do you like working at ATLANTIC?
MK: I've worked here for a long time and I'm happy. I get on very well with all the departments, whether it's the service team or housekeeping. It's the people and my colleagues that make me enjoy working here. Many of them have also been here a long time. 

Please choose one of the five ATLANTIC values (quality, respect, optimism, credibility and loyalty) and provide an example of how it is demonstrated.
MK: Respect: We treat each other in a friendly, fun and trusting manner. I once had a family situation where people reacted with great understanding. I still appreciate that very much today. 

Photographed from above, dark-haired Madlin can be seen sitting at a brown wooden table. Her hands are folded in her lap. A coffee crema and a knife are on the table in front of her.

What advice would you have liked to give yourself during your apprenticeship?
MK: Stay focused and see it through! Of course, there were moments during my apprenticeship when I was on the verge of giving up. At 16, leaving school and starting work at weekends and in the evenings is a big change. That's something to consider. But if you enjoy it, that's great, and there are also advantages to having days during the week off. A lot has changed in recent years, for example in terms of how we interact with each other and overtime regulations. 

What do you like most about the Christmas season?
MK: Baking cookies. Decorating them is fun. And spending quality time together. 

When I'm not working, I...
MK: I'm usually on the soccer pitch, at the gym or at the tattoo studio. I also spend a lot of time with my family. 

Bremen is...
MK: My home. My heart. My life.

 

// Publication: 1 December 2025 //

You would like to become Madlin Klumbies colleague?
Click here for all open positions at ATLANTIC Hotel Galopprennbahn

Learn more about ATLANTIC Hotel Galopprennbahn:
Click here for the website

 

An exterior view of the ATLANTIC Hotel Galopprennbahn in Bremen. The white hotel stands on the green racecourse and brown fences can be seen on the racecourse. Next to the hotel is a hunting tower.

Get to know more employees over a coffee:

Dark-haired service employee Ngoc Lan Thanh Schmidt sits smiling in a white blouse at a table in the Blixx restaurant. On the table are two cups of coffee and a small plate with two brownies. Blue lights and plants can be seen in the background.

Ngoc Lan Thanh Schmidt
(Service employee)


ATLANTIC Hotel Airport

The dark-haired revenue manager Hardy Pape is sitting at a restaurant table with a stone wall in the background. He has one arm on the table. In front of him is a calculator. There are also two cappuccinos, a sugar glass and a pink flower on the table.

Hardy Pape
(Revenue Manager)


ATLANTIC Hotel Münster

The dark-haired gastronomic manager Gabriele Pioch sits at a dark table with an anthracite runner and smiles happily into the camera. On the table are two cappuccinos and two brownies on a white plate and a green plant.

Gabriele Pioch
(Gastronomic management)

ATLANTIC Hotel Galopprennbahn

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