Abou Barry Club Ketjep
Abou Barry
Photographer & Brussels Ketjep Logistic Manager

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.