As a board member and passionate volunteer at VELT-Gemert, I actively contribute to the mission of promoting ecological living and sustainability. Located near the historic castle of Gemert, Heerlijck Hopveld offers a 3.5-hectare garden that provides a true sensory journey. Here, you can find not only herb and vegetable gardens but also a vineyard, orchard, meadows, and woodlands. It is a place where you can participate in workshops, courses, and everything related to natural gardening and ecological practices.My activities:- I collaborate in maintaining a kitchen and medicinal herb garden, as well as a tea garden with 95 plant species, both native and exotic.- I test the culinary uses of plants for making syrups, oils, herb vinegars, salads, hot dishes, and more.- I am currently working with assistance on a European grant for the floral clock project.- I am designing the artistic entrance for the floral clock.- I lead tours and workshops (medicinal and culinary) and develop new culinary workshops.- For all the plants we grow and use, I explore not only their culinary but also their medicinal properties.My passion lies in rediscovering 'forgotten' crops and native herbs of the Netherlands. Think of herbs like meadowsweet, primrose, ground ivy, and St. John's Wort – all hidden treasures of nature!At VELT-Gemert, my passion for creativity, education, health, and sustainability comes together. I aim to inspire and encourage others to engage with nature, both with and in it. It is my mission to give pure foods a platform once again.

At KOKS in Gemert, I started as a server and quickly advanced to a leadership role on the floor. In this position, I was responsible for coordinating daily operational processes and managing the team. I ensured guests had an excellent experience by focusing on hospitality, service, and table management with attention and professionalism.In addition to leading the service team, I was responsible for organizing the weekly staff schedule for a team of 60 employees.

As part of the category management team and the sales team, I was responsible for various tasks such as keeping the (sales) data up-to-date, giving advice on shelf space allocation and monitoring promotions.

As a hospitality employee I created space for the care workers by performing a diversity in activities. This included assisting the elderly in need, welcoming family and visitors, taking care of the groceries and preparing fresh meals.

I happily look back on the board year of ISA-Umami, which is the study association of the Master Health Food Innovation and Management in Venlo. As the external commissioner it was my task to maintain clear and timely communication between ISA Umami and our sponsors, alumnae, other student associations and the Campus Venlo staff.