Describe yourself, your background and what you do today.
After years of working in the food industry, I cofounded Generous, a bakery making delicious gluten-free organic cookies.
How would you describe your attitude to work?
To you, what is a Ketje?
A guy like Franky Vercauteren.
What do you think distinguishes Belgium, and its people, from the rest?
Belgians are multicultural, have a good sense of humour, and do lot’s of great stuff for such a small country.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Brel, Yolande Moreau, and King Philippe.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
At Transvaal or at Tournant.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Brussels’ Galeries Royales Saint-Hubert, a movie “aux Galleries”, shopping at the bookshop Tropismes and by Rob Gourmet Market, and finally a drink at Café Belga.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Frites sauce andalouse.
Tell us about the first time you discovered BK sauces.
Can’t remember the first time but I do use the Mayo at my tennis club, and the Dallas in the fritkot next to our bakery.
Why do Belgians do it better?
We don’t take ourselves too seriously