Met sander

A culinaire quartermaster/projectmanager specialized in innovation, coaching & hospitality


Projects/ under development.

PRESENT 

Project manager hospitality and head-chef of the art-exhibition “Snapshot of a larger order”

Foodconcept Lisa’s Kitchen, Schiedam

Foodconcept restaurant Muzieklokaal, Utrecht

Consultant Hotel/restaurant Stroom, training and coaching a young Chef in leadership, vision and creativity.

Content Slow Food app for the hospitality sector in Rotterdam.

Training(myself) at the Dutch Innovation School in transition and coaching processes.

Concept daytime activities for psychiatric patients, GGZ Breburg.

Wedding planner Ruben Zaalberg and Sandra Thijssen.

Interim Chef Aloha Bar, Tropicana (working in an old tropical swimmingpool, Rotterdam).

Trouble-shooter catering Spek & Bonen.

 

Member Factory of things, a small innovation group. We create start-ups to solve social and society problems.

Member Food-Council Rotterdam.

Founder Youth Food Movement Rotterdam.

Visiting lecturer Willem de Koning, academy of arts.

Visiting lecturer IMC weekendschool

 

PAST

 

2014-2015 Hotspot Hutspot; co-ordinator and executive chef. Training and coaching volunteers in hospitality and teambuilding.

2013-2014 Erasmus paviljoen; Floor/Service manager. Team building and service training

2010-2013  Eetlokaal van de boer; Patron-cuisinier, entrepreneur. Praised by the public and one of the founders of Bistro-gastronomy.

2008-2010 Hotel Stroom. Executive chef and member of the MT

2006-2008 ‘t Gemaal; Executive chef. Training 25 youngsters with a background. Building on the social cohesion in the neighbourhood.

 

Management training De tafel van 7; Training foreign woman the basics of hospitality.

 

Kitchen training and teambuilding Femme Fabrique; Training foreign woman the basics of cooking and teambuilding.