Huizen, North Holland, Netherlands
Biography Joost de Vos is Executive Chef at Hotelschool the Hague (HTH). Before being employed at HTH Joost worked throughout the Netherlands at several Michelin star restaurants, In 2007, he made a career shift into education and joined HTH. Since then, Joost is a constant source of inspiration for students and colleagues through his co-curricular activities as a licensed hunter, beekeeper (maintaining 5 hives on HTH’s rooftop) and is a ‘gastronomical herbalist’. Driven by a passion for food and food circularity, Joost wrote his Bachelor’s Thesis on ‘Sustainable Procurement and Menu development’ in 2017 which resulted in the implementation of the HTH ‘LEARN’-model. An approach to motivate the HTH community to make more sustainable and healthy menu choices. With a focus to integrate theory and practice, Joost partnered up with Anna de Visser and Stefan Hollen to set up Food Circularity Project in 2017 where research, theory and practice go hand in hand. Joost was also a driving force to in creating and implementing the ‘P.A.T.E’ assignment –an educational model which has been awarded as one of the top 3 ‘best innovation in an educational program’ at the Worldwide Hospitality Awards in 2018. Under Joost’s supervision, the P.A.T.E assignment encourages students to positively disrupt and has resulted in projects ranging from: turning 4000 kilos of rescued tomatoes into soup, impactful discussion dinners with farmers, turning orange peels and coffee ground into soap and a ‘saved by the bell pepper’ chutney. In 2020 the Minor ‘Future of Food’ was successfully launched.
http://hotelschool.nl/en
http://hotelschool.nl/en