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The “Talent meets Gastro” format celebrated its premiere. At the N4 event location, Otto von Molo shows how inclusion works in real gastronomic life.
Fulda – The “Talent meets Gastro” format celebrated its premiere at the event location N4 in Fulda’s Strausswiesen, as Antonius reports. The idea: Four regional chefs cook live with young talents from Antonius who are completing training in gastronomy. In service, other talents ensure the well-being of the guests, including Otto von Molo. Otto, 23 years old, is wearing a black service shirt this evening and appears concentrated and friendly.
“Talent meets gastronomy”: How inclusion works in real life
In 2025 he successfully completed his training and worked, among other things, at the Jägerhof Maar in Lauterbach Vogelsberg district He is currently temporarily working in the Flora Monastery Café antonius, the foundation recently launched a new housing model for young adults with disabilitiesbut his goal is to work again in a partner company in the region.
“I just want the real gastronomic life,” he explains as he clears away empty glasses. “So really in the company, with all the stress and everything that goes with it.” This may be obvious to many, but not to Otto, who was born with a disability. Society sees him as best off in a workshop for the disabled.
“But I didn't want that. I want to live a normal life. That's always been my goal.” With a steady hand, he balances a tray full of aperitif glasses across the room. “May I offer you a cocktail?” he asks a visitor in a friendly manner. She nods and starts a conversation.
You can always hear Otto laughing with the guests. He seems relaxed and comfortable in his role. “I would say that I'm a professional. After all, I've served at such events a few times,” he says confidently.
An example of the “Fuldaer Weg”
While presenter Sabine Hauss welcomes the guests, the chefs work at the stations. Nelles Catering, the Fuldaer Haus, the Rhön Embassy and the antonius kitchen are represented. The Old School and the Registrar's House take care of the drinks.
These companies live inclusion in everyday life, but on this evening the focus is on people, not on concepts. Otto is constantly on the move, changing empty bottles and reacting quickly to calls. “The most important thing is that the guests are satisfied,” he explains during a short break. “And of course, having fun,” he adds with a smile.
Antonius’ “Fuldaer Weg” puts people at the center. It's about personal will and the decision to shape your own life. Otto puts it this way: “I want to earn my own money. Not get pocket money. I want to be able to say: I did that.”
For him, this is part of a normal life, just like regular meetings with friends or visits to the gym. “Of course it's also tiring. I underestimated the pace, especially at the beginning. But that's part of being challenged.” He prefers that to the protected atmosphere of a “special world”.
Network of companies enables participation
The fact that Otto works in the N4 today is thanks to a network of companies that open up, train and support jobs. For him this means real experience and participation. That's why he's now looking for new challenges. “Gastronomy has to have your heart in it, and that’s the case with me.”
When asked if he ever had doubts, he replied: “Not really. You have to love the job.” Later that evening, the smell of crispy roast beef and caramelized sugar fills the room. Guests try out the cooking stations, ask questions and applaud. The Antonius band ensures the right atmosphere.
As the evening comes to an end, Otto answers the question about his future plans: “Working again in a partner company. Maybe at some point in the fine dining area or in a wine bar. There I can shine with my specialist knowledge. I also love good food and good wine.” He laughs, grabs one last tray and starts collecting the remaining glasses.
