Interview:

Employee stories – Liina Rannit, Chef

I definitely don’t intend to leave this place – for starters, the kitchen here is new and cosy, which makes it very comfortable to work here. I just love my job! My colleagues are nice, I know my role and I’ve got everything just the way I like it.

— Liina Rannit, Chef

How did you find your way to Kulinaaria OÜ and what is your role within the company?

In 1999, a former colleague invited me from Kännu Kukk restaurant to join Selveri Köök to replace an employee on holiday. As the workload increased during my time here, I ended up staying for good – especially because several of my former colleagues already worked here.

What do you like most about working here and what motivates you?

I’m definitely a loyal employee. I have never changed jobs quickly, but I have really stayed put in Kulinaaria OÜ.

I also really like that we can learn our trade on site, although I had already finished my chef’s training when I came here.

I can’t complain about the routine either, because the working process and products change quite often. New technologies also change the way I work. For example, a new machine was recently set up in the kitchen for packaging desserts – before it all had to be done manually.

What is your favourite product and why?

During my time in Kulinaaria OÜ, our products have certainly become healthier. My two favourites are both desserts – kefir jelly and rye mousse. Both are light and contain lots of healthy ingredients. The rye mousse is made of wholemeal rye flour and apple juice and is similar to semolina mousse, only healthier – I would definitely recommend it!

hulgast – keefiritarretis ja rukkivaht – on samuti kerged ja kasulikest koostisainetest. Täisterarukkijahust ja õunamahlast tehtud rukkivaht on mannavahu sugulane, aga veel tervislikum – soovitan!

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