16.12.2019
At the virtual campfire, CEO Michael Sporrer gave a short speech, reviewed the year 2019 and rewarded all employees with a gift. Then it was time to open the buffet! As in previous years, there were the finest delicacies from perls: from cream of celery soup with cinnamon croutons and beef salad as a starter to duck leg, salmon and chestnuts for the main course to speculoos tiramisu and gingerbread mousse as the crowning glory. There was something for every meat lover and vegetable freak! :)
Delicacies from perls
The evening was rounded off with lots of laughter and convivial conversation. Here are a few impressions:
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