Describe yourself, your background and what you do today.
Once graduating high school, I soon realised that studying was not my cup of tea. So I started attending Spermalie cooking school in Bruges for a year instead. After my studies I started working in the catering industry, working my way up from lower- to (upper) middle-class restaurants. Working with Jeroen Meus in his restaurant Luzine for instance gave me the extra motivation and skills to ensure my professional growth. I now work at Würst, the “haute dog” place in Belgium, making new dogs and drinks, managing our staff, thinking about future possibilities and fine tuning every single restaurant.
How has where you come from shaped who you are?
By seeing and understanding how things should not be done.
How would you describe your attitude to work?
Not giving up easily, always striving for the best. A keen eye for detail. A perfectionist that’s never satisfied.
On a personal note, what would you say you’re the proudest of?
Pushing myself every day, to the point where I am today.
To you, what is a Ketje?
Someone very proud of where they call home.
What do you think distinguishes Belgium, and its people, from the rest?
Belgians are very hard to satisfy – we’re very critical, always expecting the best everywhere we go.
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 – need I say more? A real fighting spirit, never giving up and striving for the best!
Jacques Brel, for his music and lyrics.
Dries Mertens, that short guy in one of the biggest football leagues.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
’t Fornuis in Antwerp: a unique respect for the key ingredient, a certain simplicity and always finger licking good.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Fries with Ketjep and Mayo!
Tell us about the first time you discovered BK sauces?
When BK’s Sylvain came to present himself and the business in our first restaurant. At that time, it was still limited to the Ketjep and Mayo.
Why do Belgians do it better?
Not all Belgians do it better – but our strive for perfection and relentless mentality always goes a long way.