Michele, how long have you been in ICEL?
About 20 years. I joined the company in April 2004. At that time, I had already worked as a mechanic and as an electrician, and I was hired in the role of assembler, which consists of equipping a machine, adjusting the guides where the components to be assembled will pass, and then dealing with the quality part of the production. The assembled parts must in fact comply with certain requirements such as the pitch measurement, which must guarantee a perfect fit on the circuit board.
What does your job consist of today?
Today I deal with many things: from the warehouse to electrical, mechanical and soldering workshop parts.
On my first day, I was very curious because I was fascinated by the mechanical aspects of the machines. I had a few weeks of apprenticeship with Andrea, who was responsible for the assembly line at the time.
I learnt quickly and enthusiastically; in fact, when I started working, production increased, for which I was given credit. It was a great satisfaction because I like to work well and bring added value to what I do.
What do you expect from your future in ICEL?
My inclination is always to learn new things, and the company has helped me in this, allowing me to continuously approach new aspects of my work.
I am curious, I watch what my colleagues are doing and I learn, which is why we can say that, today, thanks to experience and a pinch of skill I am considered a 'joker'.
I would like to have a right-hand man to train and manage, to pass on all that I have been taught. At ICEL we are always looking for bright young men and women who want to learn and work and grow professionally with us.
Is there a particular experience in these years of work that has made you happy?
There is. And it has been a real work of engineering. Some of our machines are equipped with a touch screen monitor. When one of these broke, while waiting to replace it so as not to stop production, I recovered the monitor from an old PC and made it a new touch interface.
This somewhat unusual intervention earned me the approval and recognition of the owners.
And after punching out?
I set to the cooker. I am strong with low-temperature cooking and enjoy vacuum cooking.
If we go traditional, my specialty is carbonara, strictly with guanciale, without heavy cream, and with my signature dish: 70% pecorino cheese and 30% parmesan.