Flames shoot out of the burner behind which Sabine Koller is sitting. Between her fingers she turns a thin glass tube through the fire and blows into it now and then. Like liquid honey, she seems to be able to deform the material. The glass apparatus blower, that’s the correct professional title, is a teacher at the glass school in Zwiesel. Together with one of her students, she is in Hall B5, Stand 126 at the International Crafts Fair in Munich (IHM). She is happy to be back here after a two-year break at the trade fair due to the corona virus.
Visitors to the IHM can marvel at work that otherwise remains hidden. Right at the entrance to Hall B5, Petra Mühlchen from Saxony will show how she weaves bags, baskets and jewelery out of cable-shaped plastic. A few meters away, two young stonemasons are chiseling writing into a stone – if you want, you can try it yourself. “Many visitors are amazed and ask whether there are machines for this,” says 20-year-old Florian Bauer. Tobias Eichenlaub works next to him, both are master students and are convinced of their craft. That is exactly what the IHM needs: Young craftsmen who advertise their profession and attract young people. Because according to estimates by the Central Association of German Crafts, the industry is missing 250,000 skilled workers.
So it’s no wonder that the shortage of skilled workers is a main topic at this year’s IHM. In keeping with the theme, the whole of Hall C6 is dedicated to the next generation. At the stand of the Metallfachverband Bayern, young people form roses out of metal or tinker with money boxes. The 22-year-old metalworker Marc Pawlowski observes the children and complains about the lack of appreciation for the tradesman’s profession. There is a shortage of staff around every corner, he says. “We’re a small family business, but even then there’s a problem. Sometimes we don’t get any applications at all.” Master optician Siegfried Wensky, who is sitting across from the stand, also believes that the shortage of skilled workers in his industry is a “catastrophe”. The trend is going more and more towards studying.
The stonemasons Florian Bauer (left) and Tobias Eichenlaub.
(Photo: Catherine Hess)
A young person forms a rose out of metal at the stand of the metal trade association.
(Photo: Catherine Hess)
The massive tree house by master carpenter Johannes Schelle (centre).
(Photo: Catherine Hess)
Master carpenter Johannes Schelle is one person who, for once, does not complain about a lack of staff. It’s practically impossible to miss his stand in Hall B5. Between three tree trunks he built a huge tree house that reaches just under the steel girders of the hall ceiling. “They’re running into us,” says Schelle. “I’m sure I have people twice a week who want to do an apprenticeship with us.” Why is that? Probably because of his niche, he says: For 15 years he has only been building tree houses. But you also have to be able to afford the wooden luxury buildings: 20,000 to 250,000 euros, that’s the price range.
Around 650 exhibitors set up their stands in five exhibition halls – the years before Corona there were around 1000. There are almost no corona rules, wearing a mask is just a recommendation that only very few people follow at the start on Wednesday keep. The wide corridors are rather sparsely populated on the first day. The sluggish mood seems to be rubbing off on some exhibitors, who are looking around rather bored and waiting for visitors.
Thomas Moosbrugger makes “kiss-proof garlic bacon”.
(Photo: Catherine Hess)
Three kinds of olive oil from Greece.
(Photo: Catherine Hess)
The gourmet market from the makers of the Food&Life trade fair in Hall C4 is new. Past the garden exhibitors presenting whirlpools, insect protection or a self-watering raised bed, hungry trade fair visitors will find around 40 stands where they can try things out. Three types of olive oil from Greece can be tasted with small pieces of bread at stand C4.325. In addition, Mr. and Mrs. Strub serve wine from their winery in Rheinhessen. “Kiss-proof garlic bacon”, as it is written above the sausage counter at C4.165, is tried by a young couple. “It’s a ham with a subtle taste of garlic. But you don’t smell of garlic afterwards, so you can still kiss,” says stand operator Thomas Moosbrugger and laughs. Vegetarians can also try the mountain cheese, which won the “World Cheese Award” in 2017/18. How does he perceive the first day of the trade fair? “Much too little going on.” At Food&Life – which is to take place again in November – there is fifty times more going on.
After a forced break of two years, the exhibitors had probably hoped for a larger audience. Like many others, glass apparatus blower Koller emphasizes that there is a lack of appreciation for the craft. “We strive to drive awareness.” Until Sunday she will be at the exhibition center in Riem with her colleagues from other craft businesses and will be giving insights into an industry that is not having an easy time at the moment. Only visitors are missing.