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Michael Thill Club Ketjep

Michael Thill

Describe yourself, your background and what you do today. How has where you come from shaped who you are?

Born behind a bookstore counter, I’ve always loved the contact with people and sales. Not very motivated by studies, I quickly started to work and I found my vocation into the catering industry. A beautiful adventure of 15 years in the restaurant industry and as Barman at the Cactus build my passion for wine and the taste in general. My predecessor offered me to join Vinalgros to manage the commercial aspect. 6 years later, he shared with me his desire to sell and offer me the possibility to take over the official qualification of Mister Vinalgros.
Have grown up inside a commerce clearly taught me to approach people, to understand the importance of earning my life and to want to do what I love in the way I love it.

How would you describe your attitude to work?
Energic, Available and Passionate.

On a personal note, what would you say you’re the proudest of?

The trust people I love put in me.

To you, what is a Ketje?

A « peï » who puts mayonnaise on his fries.

What do you think distinguishes Belgium, and its people, from the rest?

The culture of the differences and the self-mockery.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?

Eddy Merckx for Sport.
Philippe Geluck for the Belgian self-mockery culture.
Albert Frère for all his stakes.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?

The Tram Expérience in Brussels.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?

To the Sablon for something at « Pistolet Original». Afterwards, we’ll go to the Vertigo for a Ginette.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?

Fries and Mayo
Cold Cervelas and Tartare sauce

Tell us about the first time you discovered BK sauces.

At the Arrosoir with my prepared steak tartare and fries. The first sauce was the Mayo, the second one the Dallas.

Can you recollect your best Belgian joke ever?

Our country motto: Unity makes strength.

Matthieu Patard Club Ketjep

Matthieu Patard

Describe yourself, your background and what you do today. How has where you come from shaped who you are?

Matthieu 31 years and a half. Bearded and bald.
I run two burger restaurants called « VOYOU ».
They are settled in Nancy (France), which is my hometown.

How would you describe your attitude to work?

Libidinous

On a personal note, what would you say you’re the proudest of?

The real question is not « what » makes me proud, but who and when. And the answer is Samuel Umtiti in the 51st minute of the semifinal of the World Cup.

To you, what is a Ketje?

A Belgian who does not have beer in his hand

What do you think distinguishes Belgium, and its people, from the rest?

A goal. Only one goal. In the 51st minute of the semifinal of the World Cup. Sorry guys.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?

Jean Claude VAN DAMME because he’s your greatest philosopher and he has big muscles
Philippe de Belgique because it is always surprising for a French to see a king who still has his head on his shoulders
Annie Cordy because she is too sexy

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?

I will invite him to go 300 Kilometers in the south to come eat at Voyou. Best burger ever.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?

I will take him/her to the slaughterhouses of Anderlecht because Claudie works there. And I like Claudie. Claudie is nice.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?

Cocktail sauce, Aïoli, Pepper sauce

Tell us about the first time you discovered BK sauces.

I contacted Sylvain on Facebook because I found BK project was awesome. A week later he came in Nancy to make me taste his sauces.
It was the beginning of an impossible and secret love story between two guys who are settled each side of a border.

Can you recollect your best Belgian joke ever?

World cup semi final AHAHAHA

Why do Belgians do it better?

They don’t. Samuel Umtiti does it.

Hugo Chevalier Club Ketjep

Hugo Chevalier

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
Hugo, School of Arts, Art Director, Nancy, Big City of Dream.

How would you describe your attitude to work?
Good.

On a personal note, what would you say you’re the proudest of?
France Team, 2018 World Champion.

To you, what is a Ketje?
Sylvain.

What do you think distinguishes Belgium, and its people, from the rest?
Belgium.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Sylvain, The Ketje.
Lisa, The Meï
J-C, The Dikkenek

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Brésil.

Tell us about the first time you discovered BK sauces.
Voyou, Nancy.

Can you recollect your best Belgian joke ever?
That Belgium thought they could beat France in semi-final of the 2018 World Cup.

Why do Belgians do it better?
Because they are Belgian.

Michel Van Hecke Club Ketjep

Michel Van Hecke

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
I am actually working as F&B Group Coordinator at Thon Hotel EU. I am highly passionate about bar industry, I did several bar contest, so I like competition and every day challenges. I am really dedicated to my guest and I really enjoy having them happy about with little details.

How would you describe your attitude to work?
To work, I am very committed, hard worker and persistent.

On a personal note, what would you say you’re the proudest of?
I’m very proud of the BXL Whisky Club, first Whisky club in Bruxelles that we launched in 2016 at Thon Hotel EU

To you, what is a Ketje?
A young free spirit boy, inhabitant of Bruxelles.

What do you think distinguishes Belgium, and its people, from the rest?
Even if Belgium is a small country, people have a big heart, a warmly sense of humour and respect. Thanks to its central position, Belgium is a real melting pot, with really open minded citizens.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Magritte for his Belgium sense of humour, and worldwide recognition.
Jacques Brel for his famous lyrics.
Eden Hazard for his professionalism and nice play during the world cup

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I would go to Eykerhof, a traditional family restaurant already existing since 30years. The chef has won several prestigious cooking competitions including the Bronze Bocuse.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I would take them to the Mont Rigi for its peaceful atmosphere

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
I would stay classic and have my French fries with mayonnaise sauce.

Tell us about the first time you discovered BK sauces.
I first discovered it in the supermarket, I was intrigued and bought it because it was local and I wanted to try it. I wasn’t disappointed!

Can you recollect your best Belgian joke ever?
So, there was this dyslexic guy who walked into a bra.

Why do Belgians do it better?
We do not take ourselves too seriously and we do like small pleasures of life.

Club Ketjep David Steegen

David Steegen

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
I am born and bread in Brussels. Flemish speaking at home and went to school in French. Italian mother, Belgian father. I studied in Dutch at the VUB and played football in different teams in Brussels (still playing at Ritterklub and FC New Inn). I am a real cultural bastard, open to everything, I master 4 languages and I am culturally bilingual. I carry the German and Roman cultural in my veins

How would you describe your attitude to work?
Empathic and passionate. Bored when it is too administrative…

On a personal note, what would you say you’re the proudest of?
The creation of Exqi Sport and the RSCA Media platform.

To you, what is a Ketje?
An optimistic cultural sponge.

What do you think distinguishes Belgium, and its people, from the rest?
We do not take ourselves too seriously, we laugh at ourselves and we take the quality of life very serious. Good food and drinks is an essential component of our country. We are the queens and kings of surrealism.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Toots Tielemans, Eddy Merckx, Jacques Brel.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I am very subjective. I am half Italian. San daniele in Ganshoren is my Favourite but La Belle Maraîchère and Le Vismet are excellent also.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I would start at La Place Sainte Cathrine, Rue du Lombard, Grand Place, National Library, Sablon, Place Poelaert, Marolles and back to Place Sainte Catherine. Why? Because you have a great historic impression of our city.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Mayonaise OR Sauce Américaine !!!

Tell us about the first time you discovered BK sauces.
At Friterie De CORTE, the best Friture in the world.

Can you recollect your best Belgian joke ever?
Two old men are sitting on a bench Place Poelaert. They sit there every day, for many many many years. Suddenly an American Tourist approaches them and asks, with great difficulty in French, “if they could give him the direction for the Basilique of Koekelberg ?”
The old men do not respond and remain quiet. The American thinks that they must me Flemish and asks the same question with even greater difficulties in Flemish.
The two old men do not react. The American tries in English but the two pensioners do not answer.
The tourist is disappointed, thanks them and leaves…
The two old men remain quiet for another hour. Suddenly one old man says; “have you heard the guy? he masters 3 languages…” his friend responds: “true but that will not bring him very far”.

Why do Belgians do it better?
Laugh with life.

Abou Barry Club Ketjep

Abou Barry

Describe yourself, your background and what you do today.
I’m currently working at Brussels Ketjep by day and I take photography courses in the evening. My first passion is taking pictures, but I’m developing at the same time my own clothing brand, inspired by my daily life. It’s thanks to a graphic design training that I discovered my interest for those occupations.

How would you describe your attitude to work?
Flexible, punctual, and always curious and interested in the work, despite stressful periods.

On a personal note, what would you say you’re the proudest of?
First thing first: my family. But I’m also proud to be where I am today and to be daily passionate about what I’m doing.

To you, what is a Ketje?
It’s a young and small kid, a Belgian guy. The perfect example according to me: Manneken Pis.

What do you think distinguishes Belgium, and its people, from the rest?
Our fries, our waffles and our football level! And we keep laughing despite the rain.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Michel Daerden for his way to express himself.
Jean-Claude Van Damme for an emblematic figure famous all around the world.
Benoît Poelvoorde for being a real Belgian. He is defending his country and is proud of where he is from.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I would like to bring these out-of-towners to the Roy d’Espagne, because it looks delicious and it is perfectly located on the Grand-Place in Brussels. It would be the occasion to try this restaurant together, because I never had the opportunity to eat there.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I’d take them to Brussels’ Grand Place straight away, to discover the capital city’s history and also Manneken Pis of course! With more time: don’t forget to visit the Atomium.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
My favourite sauces are the 16-20 and Dallas, but I also really like the Mayo. What do they have in common? They call for more fries! Even better: choose the three of them in the same time.

Tell us about the first time you discovered BK sauces.
I first heard about Brussels Ketjep thanks to Actiris who offered me an internship in the company. They told me the name and I looked it up on Google, discovering a complete universe of sauces. I directly loved the colors, the designs and the identity of the brand. I first tasted the Dallas and Mayo sauces which still are part of my favourites.

Why do Belgians do it better?
Because Belgians feel the passion. But also: they have fries.

Nicolas Petit Club Ketjep

Nicolas Petit

Describe yourself, your background and what you do today.
After completing my schooling at the Notre-Dame des Champs in Uccle/Ukkel, I tried my hand at studying modern literature at ULB, before quickly giving up and sticking to service work instead. I’d been working as a student waiter at Relais St-Job since I was 16 and got the opportunity to learn all things, from bartending to kitchen work. It opened my eyes to an interesting world of work, enhancing not only my personal development – taking initiatives, communication, combatting shyness – but also my knowledge of food and drink! As my mother was still keen that I get a bachelor’s degree, I started studying management and marketing at EPHEC. In the meantime, my father realised one of his lifelong dreams of opening his own restaurant, and thus Schievelavabo was born in Forest/Vorst in May 2007. Having completed my studies, I tried my luck working for a company representing a brand of copiers and selling directly to businesses – but I soon came to realise that this wasn’t for me. Half a year later, I embarked on an 11-year long Schievelavabo adventure with my father. Early 2018, we sold our company shares to carry out new challenges. Meanwhile, my wife and I decided to finally go abroad rather than open a new establishment, and so we’ve been living in Guadeloupe, full of ideas for this new market.

How has where you come from shaped who you are?
Coming from a stable background where nothing was lacking, I was lucky enough to receive a good quality of education as well as have hardworking parents who always encouraged me to do what I want, developing in a sector that I love. My father Christian Petit has had a whole variety of hats, from butchery to wine merchandising, so it’s thanks to him that I have a passion for top-notch products. Also, the fact that I started working in a restaurant from quite a young age meant that I was able to establish a pretty healthy relationship with money. Surrounded by older and experienced co-workers, I was able to develop my personality, communication tactics and respect for others.

How would you describe your attitude to work?
I always look for the good in everything, constantly positive with a smile on my face – trust me, it can go a long way in various situations. I’m hardworking who likes to see things being done well, even if it does take more time.

On a personal note, what would you say you’re the proudest of?
Having had the chance to work smoothly alongside my father for over a decade, while still being able to maintain our downtime outside of work – especially considering that working with family isn’t always the easiest.

To you, what is a Ketje?
The perfect representation of a young bruxellois’ mentality: proud of his country and its values, always in a good mood and not needing a reason to party.

What do you think distinguishes Belgium, and its people, from the rest?
Belgium is fortunate to have a rich range of cultures, three national languages and a beautiful history, despite its young age! Belgians integrate easily wherever they go, because they don’t impose their own presupposed ideas, trying instead to understand and respect the foreign culture at hand.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Eddy Merckx, for representing our aptness at cycling, and especially our capacity and tenacity to go all the way to achieve beautiful things.
Jean-Luc Fonck, most known for his role in Sttellla. The perfect embodiment of a Ketje, thanks to his quintessentially Belgian humour.
Our many breweries, both old – like the Cantillon Brewery, one of the last producers of gueuze beer – and new – Brussels Beer Project and En Stoemelings – for reviving the Belgian brewing landscape at home as well as abroad.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Schievelavabo, of course! We’re a modest restaurant, offering great specialities with tasty local beers, and where your wallet won’t take a heavy hit.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I’d take them for a stroll starting from Porte de Hallepoort, going through Rue Haute/Hoogstraat before reaching the Grand Place, and heading towards the canal. A great way to discover not only Brussels’ history but architecture, too. And why not stop at Brussels Park if the weather permits it?

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Simple: good mayonnaise or andalouse and I’m set! Don’t mess with the classics.

Tell us about the first time you discovered BK sauces.
My father and I were on the search for a high-quality mayonnaise, as we were tired of the countless bland, industrial sauces that aren’t even produced locally. It was during our hunt that we came across Brussels Ketjep, which still only had the Mayo and Ketjep on their roster. We were instantly hooked on its homemade taste as well as the fact that this is a proper Belgian product – as an establishment, it’s really important for us to push our great local products to the forefront!

Why do Belgians do it better?
I don’t know if it’s fair to say we “do it better” – but I am happy to see that Belgians are getting their national pride on, whether it’s for our products, history or culture. Belgians always go all the way while remaining respectful of others and above all, positively minded.

Daddy K Club Ketjep

DJ Daddy K

Describe yourself, your background and what you do today.
I’m a rapper, DJ, producer, radio host and a pioneer in Belgium’s hip-hop scene since 1982. I’ve won numerous breakdance and DJ contests in Belgium, France and wider Benelux region. I created the first gimmick for the rap hit Vous êtes fous with the crew Benny B, which went gold, platinum and diamond. I’ve opened for international artists such as Rihanna, Sean Paul, Bruno Mars, 50 Cent, Robbie Williams and Stromae. I’ve now got over three decades of work under my belt and still play in clubs and festivals around the world. I also host the only hip-hop and RnB radio show that’s been around for 18 years on Radio Contact and I regularly mix compilations for Universal (11 volumes that all went gold and reached number one in Belgian charts).

How has where you come from shaped who you are?
I started from the bottom and my passion drove me to where I’m today.

How would you describe your attitude to work?
I’m very focused but don’t take myself too seriously, either. I always question my own work because I think it’s the only way to stand the test of time and keep evolving.

On a personal note, what would you say you’re the proudest of?
I’m quite proud of my longevity because as a Belgian urban artist, it’s not easy to remain relevant throughout several generations and conquer new ones. I’m proud I made both the parents and their kids dance.

What do you think distinguishes Belgium, and its people, from the rest?
We don’t take ourselves too seriously and are full of surprises: be it in gastronomy or sports, we surprise the rest of the world. I think Belgium has a paltry side that makes us strong.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Grand Jojo, because he’s such a typical Belgian pop character. Stromae, the genius. Benoît Poelvoorde, for making Belgian acting popular both in Belgium and abroad through his many movies.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I’d make them try good fries at a fritkot.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
The classics: Grand Place, Atomium and Manneken Pis, because we should be proud of these monuments.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Mayonnaise, andalouse, and Dallas sauce too.

Valentino Vruna Club Ketjep

Valentino Vruna

Describe yourself, your background and what you do today.
I’ve gone through many different schools before finally finding myself in hotel management studies at the Institut Notre-Dame Heusy.

How has where you come from shaped who you are?
I am what I am thanks to my parents letting me live freely during my childhood. Even if my education at home was strict, my parents also wanted me to live out my own experiences.

How would you describe your attitude to work?
Perfectionist, instinctive and reactive.

On a personal note, what would you say you’re the proudest of?
Above all, my children! Perhaps an easy answer, but they’re the reason I’m constantly looking to better myself. I’m rarely satisfied with myself – I’m well aware that I’ve accomplished a lot of things despite my young age, but I’m still always looking for that drive.

To you, what is a Ketje?
A wild Brussels boy.

What do you think distinguishes Belgium, and its people, from the rest?
Our uniqueness and singularity. Never taking ourselves too seriously, and a humour that others are envious of. Belgium makes you feel free; like you can do anything you want.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
The singer Arno, for his typical Belgian attitude and great talent. The actor Benoît Poelvoorde, for having successfully “exported” our Belgian humour. The singer Stromae, for his creativity and having brought a breath of fresh air to the global music scene.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
L’Air du Temps in Liernu, run by the chef Sang-Hoon Degeimbre. I admire his techniques, his respect for the products used, his garden which is easily ranked as one of the best in Belgium, and for finally putting Walloon cuisine on the map.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To Liège’s city centre and its traditional Sunday market Marché de la Batte, finishing off with a beer on Liège’s most beautiful terrace at Brasserie C.

Tell us about the first time you discovered BK sauces.
It was the Dallas, at a food truck festival. It was love at first taste!

Can you recollect your best Belgian joke ever?
What do you call an armed Belgian in a wheat field? A cereal killer!

Why do Belgians do it better?
Because we’re never serious and love to party. Waar is de feestje, hier is de feestje!

Sylvain the Ketje

Sylvain the Ketje

Describe yourself, your background and what you do today.
I’ve always worked in the Food World as waiter, restaurant manager, sales rep and sales manager. Today, I am the ketje from Brussels Ketjep.

How has where you come from shaped who you are?
Customer service has always been a priority in any level of my career that’s why I will always do the best to make people happy around me.

On a personal note, what would you say you’re the proudest of?
No financial help to create the company. I’ve worked few years and saved money to make this happen by myself.

What do you think distinguishes Belgium, and its people, from the rest?
We know we have nothing to lose, and nothing to win. We don’t ask for specific recognition and that makes us cool.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Dewaele brothers (Soulwax).
Roméo Elvis.
Benoit Poelvoorde.
They are from Flanders, Brussels and Wallonia and they bring something Belgian to its best. We have to thank them because a lot of people in the world love Belgium thanks to them.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I’m not good to plan stuffs. I prefer to see where we are and chose a good spot in the area without reservation.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Les Marolles and le Sablon are a good match to enjoy popular and premium places on a Chic & Tof Sunday. You can come across Pierre Marcolini and Grand Jojo in the same street. I love mixed cultures like in big cities.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
I always have to taste something I don’t make so I don’t really have a priority. I will probably take something special and spicy.

Tell us about the first time you discovered BK sauces.
I can tell you I was the first one in the world! I was eating a croque monsieur with ketchup and I had this revelation which became an obsession; we needed a Belgian ketchup! It took me two years to have the first bottle in my hands.

Can you recollect your best Belgian joke ever?
Filip De Wilde to the Euro 2000.

Why do Belgians do it better?
Because we don’t know it ourselves!

Océane Biart Club Ketjep

Océane Biart

Describe yourself, your background and what you do today.
New-comer in the Brussels Ketjep team, I am the Digital wizard with two degrees: one in Communication and another in E-business. I especially enjoy being active with social networks and photography. Back from an Erasmus in Newcastle, I feel more ready than ever to join the Brussels Ketjep adventure!

How has where you come from shaped who you are?
My stay in Newcastle made me more independent and gave me a love for other cultures and travelling. I also understood that learning about other cultures starts while cooking together or around a table.

How would you describe your attitude to work?
I need to understand the purpose of my work. Therefore, I spend time with my colleagues to understand what they do and what is important to them. I like discovering and testing new tools. Committed to the job, I alternate focused times with sweet moments with colleagues.

On a personal note, what would you say you’re the proudest of?
I learned photography by myself: taking pictures and perfecting them with Photoshop and Lightroom. I love tuning colours to create a coherent visual universe. When interested in something: I always do it thoroughly.

To you, what is a Ketje?
A kid by nature, Belgian and cool in his attitude. Part of the Brussels Ketjep family.

What do you think distinguishes Belgium, and its people, from the rest?
During my stay abroad, I heard many people linking Belgium to beers, chocolate, fries and Stromae. But they mostly talk about our open minds and hosting skills. I also see Belgian people as a beautiful “melting pot” with a rich culture.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
– Hergé who first sent a Belgian on the moon
– Dirk Frimout, the first Belgian having gone into space
– David Antoine for having sent the first cornet of fries into space

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Outside at a food truck, with a view on a typical Brussels place. Perfect for this: the Laeken Fireworks between the Atomium and Brussels Expo, each Friday in August, with many food trucks.

Tell us about the first time you discovered BK sauces.
In a restaurant in Brussels! I don’t even remember which restaurant, I just remember eating there with my parents and brothers, looking at the sauces on the table while waiting for our plates and smiling at the names and slogans.

Midia Saleh Club Ketjep

Midia Saleh

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
Before I started my journey at Ketjep, I had a long way of finding the right study for me. I studied law, tourism and found my passion in management. It is wonderful to find what you really enjoy doing in life, while doing it with the right people, at the right place. At Ketjep I found what I was looking for. My journey taught me to be resilient, patient and always chase my dreams, not matter how hard the road gets. People often don’t see the true power within themselves until they are challenged and pushed out of their comfort zone

How would you describe your attitude to work?
I believe that being passionate about my career path and job is necessary for my personal happiness. Also, helping each other out in the office is also key. I like to be helpful and enthusiastic – that’s my best possible self.

On a personal note, what would you say you’re the proudest of?
I’m proud of the person I’m becoming with time: someone independent and not scared of experiencing new challenges.

To you, what is a Ketje?
Everyone involved with Brussels Ketjep. The staff, the suppliers, the fans, you name it.

What do you think distinguishes Belgium, and its people, from the rest?
We’re a country that’s known for having the best beer, fries and chocolate – and soon enough, the best sauces!

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Grand Place, Manneken Pis, Atomium – Belgium’s must-sees. And of course, the stunning Bruges. It’s an absolute jewel of a city, with breath-taking architecture wherever you look.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Dallas, I love anything that’s spicy.

Why do Belgians do it better?
We have delicious food and our architecture is stunning. What more could you ask for?

Thomas Onnis Club Ketjep

Thomas Onnis

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
I’m from Charleroi and studied marketing in Namur. Thanks to my degree I was hired by Brussels Ketjep as a sales representative. I come from an Italian family, growing up with many values in a culturally diverse city, which mean that I’m quite sociable and open-minded.

How would you describe your attitude to work?
I would say that I always try to stay positive, even when things don’t always turn out as I’d like. It’s important to keep a positive mind in order to overcome the everyday challenges.

On a personal note, what would you say you’re the proudest of?
My family.

To you, what is a Ketje?
Someone playing the Brussels Ketjep “game”. In other words, all the people involved in our adventure in a broad sense: staff, partners, fans, …

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
François Damiens, for his excellent representation of Belgian humour.
Stromae, for his talent that took over the world.
Soeur Emmanuelle, for her beautiful message of solidarity, dedicating her life to others.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Ghent, because it’s one of the most charming cities in Belgium thanks to the river flowing through the city centre. Furthermore, it has many bars and restaurants that I love.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
French fries with Mayo and Dallas sauces!

Tell us about the first time you discovered BK sauces.
I discovered the products when I was a company trainee. At this time there were still only four sauces – the Brussels Ketjep, Mayo, Dallas and Mostoed – and I got to take part in the launch of the fifth Cowboy.

Emmanuel Rutsaert Club Ketjep

Emmanuel Rutsaert

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
Fan of magic and emotions, after 18 years of Kinepolis magic in Belgium, France & Netherlands, as in operational, marketing and commercial, I have joined the magic of number 1 Belgian football team RSCA as Sponsorship and Hospitality Manager

How would you describe your attitude to work?
Positive and focus

On a personal note, what would you say you’re the proudest of?
Adaptation in change management and my family (with a Swedish wife…)

To you, what is a Ketje?
A humoristic, dawdler boy of Brussels. Mascotte of RSCA.

What do you think distinguishes Belgium, and its people, from the rest?
Humour, looking for compromise and gastronomic taste.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Benoit Poelvoorde, from local humor (c’est arrivé près de chez vous) to international humor.
Vincent Kompany, real Belgian and success in English football.
The smurfs, together we are stronger !

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Tartufo in Sint-Pieters-Leeuw: perfect service and gastronomic food.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To Les Fagnes, incredible walks.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Salmon with Vismet sauce.

Tell us about the first time you discovered BK sauces.
We bought the ketchup for our daughter and since then, she doesn’t want to change !

Can you recollect your best Belgian joke ever?
A colleague asked me one day, where are the stamps for my DHL sending ?

Why do Belgians do it better?
Because they are open minded and self-mockery

Kevin J. Reiss Club Ketjep

Kevin J. Reiss

Describe yourself, your background and what you do today.
I was born in Hamilton, Canada and moved to Belgium at the age of 10. I’ve always had an interest in doing business from a very young age, from learning how things are made to listening to people tell me their life stories and experiences. You can learn a lot that way. Over the years, I’ve been in different businesses, and now work as a business consultant thanks to my experience.

How has where you come from shaped who you are?
Coming from a North American lifestyle and living in Europe, I try to take the best from both cultures and live my life to the fullest.

How would you describe your attitude to work?
If you know everything you do at work has your flair and signature on it, then you’ll give it your best shot and nothing less! You also have to believe in and be passionate about what you do.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
This is most probably the hardest of all these questions. It would have to somewhere that serves tomatoes stuffed with grey shrimp, moules-frites, waterzooi and carbonades flamandes. I guess I would take them to Le Rendez-vous des Artistes in uptown Brussels, near Avenue Louise/Louizalaan.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Around downtown Brussels, and then to the European Quarter. Going from the historic city centre to the pan-European bureaucratic neighbourhood, you’ll get to see the past, present and future of the city.

Can you recollect your best Belgian joke ever?
There are too many – I would need a few beers in me first before I start sharing them!

Why Belgians do it better?
It’s a secret that was told to me by my wife when we got married – sorry, I promised not to tell!

William Gonzalez Rios Club Ketjep

William Gonzalez Rios

Describe yourself, your background and what you do today.
I have a very diversified background, from working in horeca to business and commercial sales. Today, I’m the CEO of the CrossFit group Power Factory.

How has where you come from shaped who you are?
I’ve confronted many different industries and cultures, going through both good and hard times, which have all shaped me into the manager I am today.

To you, what is a Ketje?
That would be me! I am a real Bruxellois who grew up in the Marolles neighbourhood.

What do you think distinguishes Belgium, and its people, from the rest?
People in Belgium are whole and sincere.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Michel Vanmeerbeek, a true brusseleir professional golf coach. The guy is into football, enjoys a good beer, and is brutally honest with a great sense of humour. Perhaps more importantly, he coached the greatest Belgian golfers through the 2016 Summer Olympics in Rio.
Arno, a one-of-a-kind artist who’s recognised in the international scene.
François Damiens, also known as François l’embrouille, because he really makes me laugh and is the star of the movie that best characterises Belgium: Dikkenek.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Skievelat.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I would take them for a walk through old Brussels, specifically the Marolles neighbourhood. We would visit the flea market and eat a nice onion soup at La Clé D’or.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Mayonnaise, classic.

Tell us about the first time you discovered BK sauces.
It was the 16-20. My wife brought me the sauce that went into space, which I thought was funny.

Can you recollect your best Belgian joke ever?
It’s the story of a Belgian who threw his smartphone out of the window because it was on airplane mode.

Why do Belgians do it better?
Because they do it wholeheartedly and with a skip in their step.

Lionel Vandercam Club Ketjep

Lionel Vandercam

Describe yourself, your background and what you do today.
I had a somewhat unconventional school career before enrolling at ULB. In 2004, at the age of 21, I fell victim to a car accident. The driver of the car on which I found myself lost control and struck a pole. I woke up in a hospital, paralysed. Today, I live and enjoy my passions, like motorsports.

How has where you come from shaped who you are?
When you’ve had an accident like I did, you have to bounce back and learn to live again. I was lucky enough to be able to rely on my parents, my very close friend Rudy Bogaerts and a few friends who supported me throughout. We used my passion as a motivation to regain my taste for life and face the legal process.

How would you describe your attitude to work?
I would say that I’m very supportive and dynamic. I’m also quite adept at federating and unifying.

On a personal note, what would you say you’re the proudest of?
All the achievements I’ve accomplished since the accident, whether it be moral, physical or social.

What do you think distinguishes Belgium, and its people, from the rest?
Belgians invented a fabulous concept: belgicism! The art of making fun of oneself; the art of self-deprecation.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Magritte to start with, of course: he evokes surrealism, a typically Belgian trait. I can’t limit myself to just two other names. For me, all Belgian actors – Charlie Dupont, Jean-Luc Couchard, François Damiens, and such – are our best international representatives of Belgian culture and spirit.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
They shouldn’t be discovering restaurants, but rather a fritkot! And there’s none better than De Corte. But if I had to choose a restaurant, I’d go for La Meilleure Jeunesse in Ixelles/Elsene: it’s good, it’s simple, and it has a story.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To Brussels, an incredible city. Depending on the weather, it would be either to Bois de la Cambre/Ter Kamerenbos, the lungs in the heart of the city, or the Belgian Comic Strip Centre, a must-see monument of Belgian history.

Tell us about the first time you discovered BK sauces.
BK’s Sylvain introduced me to the Ketjep – needless to say, I was hooked instantly.

Why do Belgians do it better?
Because Belgium is the birthplace of surrealism! We can face anything.

Laurent Costantiello Club Ketjep

Laurent Costantiello

Describe yourself, your background and what you do today.
I studied management and marketing and got my first job working for a professional basketball organisation in Liège, where my role was to find sponsors. I then became a marketing manager and was finally promoted to general manager. Summer 2017, I left management to become the head coach. Today, I’m Branch Manager at Synergie.

What do you think distinguishes Belgium, and its people, from the rest?
Belgium is a small country with different languages, cultures and ideologies, which explains why we don’t have a strong nationalist identity nor patriotic leanings – unless our national team wins this year’s FIFA World Cup, that is.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Magritte for his talent, Arno for his mixing of Dutch, French and English, and Philippe Geluck for his sense of humour.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Huggy’s Bar, because they make American burgers better than in USA (although I’ve never been to the States).

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To me, Ghent is the most beautiful city in Belgium.

Tell us about the first time you discovered BK sauces.
In a supermarket called D’ici, which only works with local suppliers. I first went for the Mayo, but my favourite is the 16-20.

Can you recollect your best Belgian joke ever?
If you work with a jackhammer during an earthquake, stop, otherwise you’re working for nothing. – Jean-Claude Van Damme.

Why do Belgians do it better?
We keep it on the downlow.

Gabriel Moors Club Ketjep

Gabriel Moors

Describe yourself, your background and what you do today.
I’ve been in love with basketball for as long as I can remember. So that’s my background I guess – I now host a podcast on NBA called Posterdunk every other week. The best part of my job are the interactions with others, whether it’s good or bad. Being able to talk about your passion with other people and connecting over it is priceless. Besides that, I’m also a graphic designer, currently looking for new opportunities while developing projects on the side.

How has where you come from shaped who you are?
It’s hard to say, but being born in Brussels has definitely made me more open-minded and interested in other cultures.

How would you describe your attitude to work?
Dedicated and passionate, I like to go beyond what’s expected of me and surprise people whenever possible.

What do you think distinguishes Belgium, and its people, from the rest?
I think we’re open-minded, great with self-mockery and we don’t take ourselves too seriously. On the other hand, we sometimes lack confidence: we have a tendency diminish what we do and who we are.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Jacques Brel: I heard Mr. Brel for the first time while in my mother’s belly, and still listen to him to this day. I find myself being moved by his work and what he had to say. He’s timeless and will stay relevant for the rest of time.
Nafi Thiam: the greatest athlete we’ve ever had, and far from being done. I love the way she behaves fearlessly; she could not represent us any better.
Jean-Claude Van Damme: precisely for his flaws, and not despite them. Although he’s often mocked, I like to believe he’s one step ahead of us all.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
The obvious answer would be to pick a typical Belgian restaurant, so I’m going to refrain from that. I think one of Belgium’s – and more specifically Brussels’ – greatest assets is being able to mix various cultures together to create something special. So I’d go for Chumadia in Saint Gilles: it represents this spirit well and they serve truly great meat.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
My starting point would be the Crossbow Guild Museum of Brussels, where we’ll hopefully come across some of the practitioners who are truly passionate about what they do, and represent Brusseleirs very well. This place is so authentic and special. From that point, it’s basically a straight line from Place Royale/Koningsplein to the Grand Place. I chose this trail because get to see a lot of great stuff in a very small amount of time, as is the charm of Belgium. Before arriving to the Grand Place, you’ll pass by Magritte Museum, the Musical Instruments Museum and Mont des Arts/Kunstberg among other things. Essential.

Can you recollect your best Belgian joke ever?
I can’t think of any, so I’ll share a fun fact with you instead: did you know that there are only two Belgian jokes in the world? All the others are true.

Fabrice Letot Club Ketjep

Fabrice Letot

Describe yourself, your background and what you do today.
I’m a photographer and sales representative for a press company. I also founded the Brusseleirs Bikers, a club for Harley-Davidson lovers living in Brussels.

How has where you come from shaped who you are?
I always look for the best in any experience, which have been countless both personally and professionally.

How would you describe your attitude to work?
Methodical and structured – I see a project through till end without ever giving up.

On a personal note, what would you say you’re the proudest of?
Two things: my two kids Esteban & Tehrri, but also BXLR22 “Brusseleirs Bikers”, a project I created together with my brother.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I’d suggest Brasserie Le Central in Jette. It’s a fantastic mix between traditional Brussels and Belgian cuisine in an old Brussels brewery, with all types of local clients.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I will take them out with other members from Brusseleirs Bikers for a trip on our Harleys, to let them see and discover Brussels in another way.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Dallas, only dikkeneks know why. Mostoed, great with kipkap. And Cowboy of course, due to my American links with Harley.

Tell us about the first time you discovered BK sauces.
It was back in 2015 if I remember well. We went for a ride with friends and stopped to eat French fries at a fritkot with the Mayo.

Can you recollect your best Belgian joke ever?
A good Belgian joke should be told with a brusseleir accent.

Why do Belgians do it better?
Just stay in Belgium for a few months and you’ll soon understand why.