who am i?
At the age
of fifteen I started working at the dishwash in a classic Belgian brasserie.
This was to ensure that I had money to buy whatever I needed.
Still being in school studying human sciences, I always found time to head back
to work.
As time progressed, my employer took me with him on a couple of private events,
to play part in the front of house team.
After finishing
secondary school, I was going to study event- and project management. After
realising that It was much easier for me to work, rather than staying in school
all day, I took a job as junior project manager within teamwork. They specialized
in the beverage side of the event industry. Together with them, I was able to see
the behind the scenes of many big events, such as Tomorrowland, Paradise city,
concerts in Palais 12 and private dining’s.
Here, I also
had the opportunity to see the whole event from start to finish. This also
helped me in my organization skills.
After a couple
of years working for teamwork, Covid became a thing. The event industry was
going downhill and I was laid off. Before losing my job, I got in contact with
Strandhotel and the SergioHerman Group. They directly offered me a job and I was
allowed to start working, as soon as my contract with teamwork ended.
At first,
this was quite awkward, working in the event industry is a very robust style of
working. The focus is more about getting the work done as fast as possible, rather
than being very precise.
Now, I’m already working three years in this company, starting from the basics and working my way up. My knowledge of spirits, cocktails, sake and wines has grown exponentially.
To this day
I still test and try new things every day.
