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Factory design The AMG spirit has a home: Affalterbach From its beginnings in a meadow on the outskirts of the rural community of Affalterbach to the state-of-the-art headquarters of today. Over the past five decades Mercedes-AMG has had an impressive journey. A multitude of other office buildings and factories have been added to the first workshop hall. During all this dynamic growth, the company has always been able to achieve an optimum of modernity: The current architecture, for instance, has been awarded prizes for energy-efficient construction. A natural-gas-powered fuel cell supplies the new logistics center not only with 100 kilowatts of electricity but also with heating and cooling: Up to 40 kilowatts are fed into the public grid; on top of that, the fuel cell generates oxygen-reduced air that is diverted into the tire warehouse. But even the energy produced on the engine test benches doesn’t fizzle away, unused, but is instead utilized for electricity and for heating. The buildings on the factory grounds are allowed, says Ralf Stiegler, Head of Facility Management and with the company for almost 40 years, “to be a maximum of 12 meters tall according to a municipal regulation”. But new avenues are explored even inside the offices: Out of classic open-plan offices AMG has made open-space offices where expert teams work together according to a shared-desk philosophy and so-called think tanks offer the perfect environment for undisrupted work. Delivery hall The ritual: Hospitality, Swabian style For many AMG fans, picking up a new Mercedes-AMG vehicle in Affalterbach is a veritable obligation primarily on account of the factory tour: “One Man – one Engine”. Every mechanic bestows a plaque with his signature upon completion of the engine mounting. In many cases it’s now possible for customers on their tour of the engine factory to meet the mechanic who was responsible for the assembly of their engine. And it’s here you can then shake the hand of this very same expert. A very personal, distinctive experience that brings the AMG team and their customers even closer together. Gentlemen, start your engines! The day at AMG often begins with picking up the customer at the airport or the Stuttgart train station. Once at AMG, following a short greeting, things proceed right to the factory tour. Even repeat customers who are collecting their own vehicles don’t pass up this exciting tour. After an ensuing snack, one customer or another is handed their ignition key, complete with custom keychain; only a few steps still separate them from their new vehicle: Right next to the customer lounge is the delivery hall. Dark walls, bright floor, a magical lighting scenario. Here the customer now has plenty of time for their first moments with their new AMG. Canteen A classic recipe for home cooking Lentils with spaetzle (egg noodles), the Swabian national dish, is a tradition at Mercedes-AMG in the “Pit Stop” canteen. The hearty stew regularly draws droves of people to the pots. Here is the recipe for two: Ingredients 150 g lentils, 100 g soup vegetables, 1 onion, 200 g of flour, 2–3 eggs, salt, 1 tbsp clarified butter, 150 ml red wine, 500 ml vegetable stock, 1 potato (floury), 50 g smoked bacon, 2 sprigs of thyme, pepper, vinegar, 2 tbsp butter, 2 pair of sausage, mustard Preparation Soak lentils 1–2 h. Clean and cut soup vegetables into cubes, peel and cut onions. Add flour into a bowl, beat in eggs and add a pinch of salt. Mix and beat into a smooth dough. Seal the dough in a container and allow to rest for half an hour. Sauté onion with clarified butter, add lentils and fill with red wine and broth. Peel potatoes, grate finely and add. Add bacon, diced into small cubes. Bring everything to a boil, allow to simmer about 30 min, then add thyme and soup vegetables. Simmer another 15 min, then season with salt, pepper and 2 tbsp of vinegar to taste. Dip a wooden chopping board in boiling salted water, then spread about 2 tbsp of batter thinly over it using a moistened spatula and shave flat thin strips into the boiling water. Sieve the floating spaetzle, serve everything on a plate, and—depending on taste—add mustard and vinegar. 61


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