Describe yourself, your background and what you do today.
I’m a 21-year-old political science student at UCL Mons. Besides my studies, I also take part in many organisations, like the Conseil de la jeunesse francophone, or the French-speaking youth council. Besides that, I also take part in BeYA or Belgium Young Ambassadors, which I’m very proud of. As a young ambassador, I serve as the link between the country’s francophone youths and the European Commission.
How has where you come from shaped who you are?
Many things, but to focus on two: I’m a Polish immigrant who arrived in Belgium at the age of 8. At first, it was quite complicated as I wasn’t able to speak French and was homesick. This period in my life really taught me the value of determination. Secondly, my sociability and wide general knowledge allows me to talk to new people easily.
How would you describe your attitude to work?
Professional: whenever I have a task to do, I take it very seriously.
On a personal note, what would you say you’re the proudest of?
Not to sound big-headed, but I’m very proud of my dedication and devotion.
What do you think distinguishes Belgium, and its people, from the rest?
Us Belgians have a joy for life in our DNA. We rarely get mad, it’s not in our disposition.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
I would begin with the former Belgian Prime Minister Elio Di Rupo. He showed us that everything is possible in this country: you can be born into a less-fortunate family, struggle in school and still make it to the top. Everyone has the same chances. The other two are the surrealist artist René Magritte and Jean-Pierre Lutgen, CEO of Ice-Watch. Both helped to put Belgium on the global map.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
It would definitely be Chez Tonton at Mons.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I would start by taking them round some spots in Wallonia, like the Circuit of Spa-Francorchamps, the Ardennes and also Namur. Afterwards, we would head to Brussels to see the Grand Place and the Atomium. To finish off, a Sunday walk through Bruges.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Belgian fries and andalouse sauce. What else?
Tell us about the first time you discovered BK sauces.
Several years ago, I went to a fritkot in Soignies with friends finally came across the sauce. Since then, I’ve been in love with BK’s Dallas.
Why do Belgians do it better?
Because we’re not one, but actually three: Wallonia, Flanders and Brussels.