Interview with Wilfried Krupp

Interview with Wilfried Krupp, a volunteer cook at the German Red Cross shelter for the homeless and the poor

This interview was conducted by Heide Stephan, ViLE e.V., Germany

Heide: Wilfried, what does volunteering for the Red Cross cooking team involve?

Wilfried: At the Red Cross soup kitchen („Ulmer Tafel“ or „Ulm Table“) we provide a four-course hot meal for the homeless, for poor citizens and for migrants at six in the evening every day. Depending on the season, there are between 20 to 30 people who take a meal with us. They pay one euro because we have learned that services which cost something are appreciated more.

Heide: Do you have to have a special voucher from the city in order to receive a meal?

Wilfried: No, everyone can join us, even though most of our guests are regulars. In the same building there is also an overnight shelter for the homeless and a place where clothes are distributed.

Heide: Where do you get the ingredients?

Wilfried: It’s mainly supermarkets and wholesalers who donate near-expired food to our homeless store. This is the food we also use in our kitchen. We have got a refridgerated room and a freezer to store food.

Heide: What’s on the menu?

Wilfried: There is always warm soup, such as vegetable soup, and always salad. We usually serve meat for the main course, but provide alternatives for Muslims if we serve pork. For dessert we provide donated yoghurts. Besides we always provide hot tea, bread and jam to the needy.

Heide: How many people are in your team and how often do you have to cook?

Wilfried: Each team includes two to three cooks. I’m usually the only gentleman, but lately more men have joined our team. One of the cooks is an experienced professional who puts together a menu from the food at hand. This person receives minimum wage and might earn additional money on top of social security. Volunteers cook about twice a month and take a break in January when volunteers offer a free meal at a local church. We cook from Monday to Friday. On Sundays there are clubs such as the local chapters of the Rotary or Lion’s Club. On Saturdays there are only cold plates.

Heide: How much of your time does it take?

Wilfried: We start at around three with preparations and are usually done by 7 or 7.30 with the cleaning and dish-washing.

Heide: What about hygiene?

Wilfried: We have to attend an annual lecture by the county health department where we’re educated about food safety and hygiene. We also have to freeze a sample of every meal and store it for four weeks to be held accountable in case of food-borne illnesses. But since I joined the program, which was six years ago, nothing has ever happened. In the meantime our kitchen has been certified.

Heide: What made you join the Red Cross kitchen crew?

Wilfried: After my wife passed away and I retired, I felt the need to do something meaningful and not just to work away at home. When I saw an ad by the Red Cross, asking for volunteers, I signed up.

Heide: Do get compensation?

Wilfried: No, my work is strictly voluntary and I do not get any compensation, not even free public transportation. However, I like the work. I enjoy putting together a meal in our kitchen with the food which happens to be at hand. I am part of a different set of people and I feel that I’m doing something for our community. When the food turns out nicely, some guests thank me for it, and this is the best reward. In the meantime I got to know some of them. Yes, and I have to mention that once a year the Red Cross invites us all to a restaurant for a banquet where we exchange our experiences.