Maastricht, Limburg, Netherlands
Enthousiastic about education- and teaching concepts. Really fond of specialized local food concepts. My life's philosophy: It's allowed to have fun. Never stop playing! Teaching is enthousiasticly stimulating young people in finding their talent so our teacher knowledge becomes obsolete! Knowledge is common good these days. It is to be found every where an always around you and just your interpretation of knowledge is in you. So guide students to search for knowledge in stead of delivering your knowledge to them. Owner at De Stroopstooker, a regional food producer of Stroop. A Limburg specialty where De Stroopstooker a niche producer place holds. High end thick apple sirup made of one single type of apple, this in contrast to other sirup makers who mix various apples and pears. The Pure Jonagold Stroop is a prize winning Stroop at the Folie Culinaire of 2016 in Maastricht. The Pure Jonagold has been titled the most beautiful product of the folie culinaire 2016 by the esteemed magazine Culinaire Saisonier. Specialist in studability higher education. Hotel and catering specialist, licensed food and beverage combinations specialist, creative thinker, enthousiastic about foodconcepts and food conservation, savoir vivre, education, creative didacticus.
As a Lecturer in Gastronomy I help the next generation of hospitality professionals turn instinctive tasting into a structured, sharable language. Guided by Peter Klosse’s flavour theory, my classes challenge students to verbalise what they taste, design menus with intention, and communicate confidently with chefs, sommeliers and guests alike. I’m always keen to connect with fellow educators, flavour scientists and F&B innovators who believe that great gastronomy starts with great vocabulary. Let’s talk taste!
As Regional Supervisor Internships Ireland at Hotel Management School Maastricht, I’m passionate about connecting ambitious students with Ireland’s finest high-class hotels. My role is equal parts mentor, match-maker, and industry advocate: I collaborate closely with leading properties from Dublin to Limerick to secure immersive placements that spur personal growth and deliver an unforgettable cultural experience. Seeing our students return as confident young professionals—often hired by their host hotels—reminds me why I love this work. If you share a commitment to developing future hospitality leaders or represent a hotel eager to welcome international talent, let’s connect!
Tutor in course gastronomy and in course project gastronomic event hospitality, Specialist in food and beverage combinations, Coaching
100% single fruit stroop. Fabrication of thick fruit syrup as they used to make them in Limburg (province of the Netherlands). It's a product with a smooth sweet taste of apples or pears. The specialty of this product is that the fruit is single used. This is than the refined taste you'll get in the jar. If it is made of Conference Pears, you will taste Conference Pears in the syrup. Ended the production in order to create time (2-3 years) to develop a new innovating product with the same filosofy
Een dag per week deeltijd studenten in hun Bachelor opleiding tot docent 2de graad consumptieve technieken doceren in gastheerschap en evenementen management.
Teaching on a superior level 1. wine tasting and nosing, 2. Food and beverage combinations 3. food and beverage 4. hospitality