Jutta Kirberg: “Up here, you can see Cologne from every angle!”

What began “on a whim” quickly turned into a profession: as a student, Jutta Kirberg entered the catering business, and today she delivers around 400 events a year with Kirberg Catering and her team of 100 permanent and 150 freelance staff. Since 1982, Kirberg Catering has catered concerts by major bands, events for renowned clients and established venues in Cologne and beyond. Since 2014, Kirberg Catering has been the catering partner of Cologne’s Flora – for Jutta, the city’s most impressive location.

Jutta, what does Cologne mean to you?

I was born in Cologne, and no matter where I’ve been or where I’ve come back from, Cologne is home to me.

Which Veedel do you call home?

I was born in Lindenthal. Then I lived in the Agnesviertel and in Nippes. Today I no longer live in the city and see Cologne from a different perspective – we’ve moved away.

From your point of view, what is typical of Cologne – what is your “K feeling”?

For me, what defines Cologne is its diversity and the openness of its people. Wherever you are, it is easy to connect with others. That diversity is also reflected in the city’s food scene. I think we have a high-quality and incredibly diverse food scene.

We photographed you in the cable car. What’s the story behind that? What exactly are you looking at?

For me, the cable car is a place of calm. It allows you to shift perspective, to look at things and at the city differently. It’s a wonderful place for that, because you can see Cologne from every angle. From here, you can see the city’s most impressive location: the Flora. We are their exclusive catering partner and have one of the most beautiful workplaces in Cologne.

Jutta Kirberg’s early career: when the Rolling Stones set it all in motion

How did you get into catering? Was it your dream job or a coincidence?

The best things in life happen by chance. Kirberg Catering was founded in 1982 almost on a whim, initially as a catering service for well-known rock ’n’ roll bands.

I was simply in the right place at the right time.

Was catering for the Rolling Stones your very first job? And how did that come about as a student?

Yes, the Rolling Stones quite literally got everything rolling at Müngersdorf Stadium – those two concerts were my very first catering jobs. Around the clock, we catered for roughly 250 people a day: the Stones, Peter Maffay, BAP, the crews and the management. And again, I was simply in the right place at the right time.

How do you remember it – as a success or as an adventure?

Those days at the stadium were a real adventure – a completely different world I suddenly found myself stepping into.And it was a success too, as you can see today: that year laid the foundation for Kirberg Catering and for what we are today: a firmly established catering company in the German market.

What was on the menu? What did the Stones order?

It wasn’t easy to fulfil all the requests in the rider. We sometimes sourced products in the Netherlands and through contacts at American supermarkets in Frankfurt. We went to great lengths to make everything happen – and it paid off.We were able to secure further jobs right there at the concerts.

This led to tours with Santana, David Bowie and Luciano Pavarotti.

You later catered for other musicians as well.

Yes, that was followed by tours with Santana, David Bowie and even Luciano Pavarotti. The range of artists we’ve worked with is huge: we’ve provided catering for, among others, Howard Carpendale, BAP and Die Toten Hosen.

Quality and sustainability: setting high standards

Kirberg Catering places great importance on sustainability. What does that look like in practice?

We are committed to the common good economy. That means all our activities are guided by the well-being of people and the environment. This is the foundation of our Culinary Green concept. It’s about much more than food – it’s about acting responsibly, working together and being true hosts. TThis commitment is externally assessed against the criteria of the common good economy, making it measurable and transparent.

In practice, sustainability always begins with the origin of our products. Working with small producers and focusing on seasonal vegetables, herbs and fruit – none of this is a limitation for us, but a creative and joyful responsibility. With our Kirberg field initiative, we actively strengthen our collaboration with local producers. Traditional vegetable varieties have even returned to the fields, and their original flavours continue to inspire new dishes. Our aim is to make events gastronomically sustainable – without compromise. On the contrary: Culinary Green stands for a new, relaxed culture of enjoyment – creative, hospitable and becoming greener step by step.

Is there anyone in the world of gastronomy who inspires you?

Being open to new things comes naturally to us. Inspiration is part of our everyday work – whether we’re flipping through magazines and books, going out, exchanging ideas with colleagues or brainstorming as a team.

Ongoing development is part of who we are. Being inspired, thinking beyond the obvious and learning from one another as a team – all of this shapes our work. We keep a close eye on the market and find individual solutions for our clients’ needs. That’s how we’ve become what we are today – an established company since 1982.

I’m happiest when everything just feels right.

What do you enjoy most about your job?

I’m happiest when everything just feels right. Everything we do has to feel effortless, professional and natural for our guests – everything has to come together seamlessly: the flow, the programme and the food. That’s when guests feel at ease: well informed, well connected, well entertained and personally welcomed. They go home with the feeling of having been part of something meaningful. And that’s what it’s all about.

Events that tell stories

What makes good catering? Are there principles you follow?

For us, everything revolves around hospitality. We need to understand who we are working for and create the right setting – one that truly fits the occasion and the guests. A currywurst can be just as good as an exclusive dinner. What matters is creating the right atmosphere, where guests feel comfortable.

We see ourselves as hosts. And that’s at the heart of everything we do: we want to give our guests something, to create a special experience and to truly connect with them. That’s why it’s important to us that every event is unique. From the very first enquiry, we talk to our clients about the purpose and goals of their event and get a clear sense of what they’re looking for. We’re interested in the story behind each event, because every event has its own meaning and intention. That’s how the first ideas for its design and our culinary story take shape.

What does a typical working day look like for you?

As managing partner, I have a wide range of responsibilities. I usually start the day by walking through the office, check in with the team, see how everyone is doing, what’s important and how the events went. That’s how, I stay well informed. After that, it’s meetings, client appointments and team conversations. Most days end at one of the events we’re catering.

Do you have a favourite snack you can’t do without?

Good food plays an important role in my life, and I’m very grateful for that. I enjoy almost everything if it’s well made – I could happily eat sushi or the mini pastries from Madame Croissant first thing in the morning.

As a matter of principle, we don’t use any products that raise concerns – that’s what our blacklist is for.

Is there a food that should be banned? Something you can’t stand?

As a matter of principle, we don’t use any products that raise concerns – that’s what our blacklist is for. For example, we avoid avocados, as their cultivation is associated with high water consumption and often long transport routes. We focus on regional and seasonal produce. Personally, I could do without Brussels sprouts.

Chef and rockstar – do they have anything in common?

Chefs and rockstars both need a big stage. When everything comes together, catering is like a great concert: everyone plays their part perfectly so that, in the end, it all comes together as a truly great event that draws everyone in.