Green Grown, a Pure Support company, is the leader of legal CBD and cannabis products in Belgium. Together, we are fighting for cannabis legalization, regulation and harm-reduction.

Druid Nutrient's is a Dutch producer of fertilizer's, focusing on biomimicry and sustainable farming. As marketing manager, I am in-charge of campaigns, from conception to content creation.

Over at Dagga Doll Genetics, we germinate a lot of seeds, and during the course of this we have found impressive and unique phenotypes which are great to cultivate. We saw there was a big demand for these strains in clone form, and it created the basis for what we now know as Cut and Paste Clones. Our motto is "Just Cut and Paste, it's that easy", and we aim to stay true to this. Now shipping clones fully rooted in 200ml cups of organic, microbe laden soil, reducing the shock from shipping and transplanting. As they arrive, you transplant them into your final flowering container, and the already dense root system make easy work of permeating into its new home. Saving you time, and money. As the lead propagator at Cut and Paste, I'm in charge of maintaining the cloning environment and ensuring that only healthy plants make it to our customers. We keep our mothers in tiptop shape, regularly replacing them to keep our genetics as fresh as possible. Where to cut the mother is also important, because you want the most vigorous tops to be your starting block for new life. This will improve the speed of growth and keep clones healthier, reducing the requirements for pest management. Do you want our genetics in your commercial facility? Hit us up for bulk orders and strain exclusivity.

Dagga Doll Genetics is a South African seed company focusing on unique craft cannabis strains. Our first release, Slurr'd Speech, was a groundbreaking collaboration with Thugpug Genetics, as this was the first collaboration taking place in South Africa with a well-known international breeder.More recently, we signed an agreement with a facility in Lesotho to produce seeds using our very rare genetics. This move aims to increase production sizes, reduce costs and allow us more opportunity for large scale phenohunting projects. As owners, my partner and I are responsible for phenohunting from seed, and adequately testing each plants strengths and weaknesses. Monitoring and reporting are vital in order to have as much information about each phenotype as possible. This allows us to make informed decisions when considering a pheno for further breeding work. Social media has been a priority for DDG, and our quick growth shows our ability to engage the audience.Go follow us on Instagram @the_dagga_doll to stay up to date on our upcoming releases and projects. Looking for genetics for your commercial facility? Hit us up for bulk orders and strain exclusivity.

I started The Extract Magazine after I discovered the very limited options that cannabis companies have when it comes to advertising. In 2018, South Africa had just started its green-revolution, and many companies had difficulty differentiating themselves in the quickly-saturating market. The Extract Magazine gave these burgeoning companies a platform to reach their customers, and we could seamlessly integrate those adverts into content that is easily digestible. Instead of direct adverts, The Extract aims to educate and entertain its readers with unique cannabis content while still passively marketing our advertisers. During my time as the owner of The Extract Magazine, I was responsible for all administration relating to starting a PTY LTD company, including basic accounting functions. As the editor, I was in charge of all the content featured in the magazine, from photography to copywriting, and editing all incoming articles. Additionally, I operated the social media pages, showing fast and steady growth, in spite of the difficulties of online cannabis marketing. Unfortunately, after 6 well-received print editions, the company suffered irreparable financial damage due to the Covid19 pandemic and was eventually forced to close its doors.

The quick-service Thai restaurant, Orientali, is best known for serving nutritious food to huge numbers of students in Gent's student district. Operated by only two to three staff members, the restaurant could serve over 300 students during a single lunch service. As an employee of Orientali I worked as a chef, cleaner, server and manager. I left this position to move back to South Africa to follow my dreams and work in the budding cannabis industry.

On The Daily, in Stellenbosch, is a fresh new take on health food takeaways. With a focus on sustainability and local produce, our talented chefs make 6 fresh and new dishes everyday. Keep an eye out on social media to see what's cooking today. As the owner of On The Daily, I designed the original concept and opened for business just a few months after graduating The International Hotel School. With the help of an investor, I purchased an existing takeaway restaurant. This transformed this battered shell into a health-food quick-service internet Café that appealed to the local student population.

As my final practical internship, through The International Hotel School, I took over the role as Duty Manager for The Werf, Boschendal's fine dining restaurant. The main responsibilities of this position were to enforce the standard operating procedures set forth by the restaurant manager, and to assist in training wait staff. During lunch and dinner service I was the pass manager/expeditor, serving as the link between front of house and the kitchen. This would also become customer-facing, as I would have to deal with customer complaints on a regular basis. At the close of business, I would cashup on the POS system, count the float, consolidate credit card transactions and calculate tips for the wait staff.

Practical work experience through The International Hotel School.3 months as a student in all Housekeeping and Administration positions at The Michelangelo Hotel, a Leading Hotel of the World. This internship was interesting because I was returning to a hotel that I already knew very well. In Housekeeping I was constantly exposed to resource management, the Do's and the Don'ts. Administration positions included debtors and creditors, HR, sales and purchasing.

Practical work experience through The International Hotel School.3 Months, working in all positions in the Front Office Department and The Michelangelo Hotel, part of the Legacy Hotel group as well as Leading Hotels of the World. A large part of this internship was developing the communication skills necessary to deliver a world-class service to international guests. When working all positions in a department such as Front Office, you can truly grasp the entire work cycle. This factor alone made this internship one of my favorites.

Practical work experience through The International Hotel School.3 Months, working in all positions in the Food & Beverage Department at the Hyatt Regency in Rosebank. This was my first exposure to a 5 star service culture, solidifying my passion is excellent guest service.

Practical work experience through The International Hotel School. 3 Months, working as a chef through all the sections in a kitchen for a large catering company, including onsite restaurant. This hands on training allowed me to learn a large amount of kitchen based knowledge, while practicing the skills necessary to increase my productivity.

The Thai House offers affordable but authentic Thai meals in the centre of Leuven, the largest Belgian university town. This small, but efficient, quick service restaurant could serve a customer in under two minutes, all with only 4 staff members. Lunch times would serve up to 250 customers. After a few months I became responsible for the daily operations.

Sinclairs Deli offers gourmet food in a relaxed setting in the middle of Kyalami Business Park. I worked here as a waiter. This was notably my first experience in the Hospitality industry, but I will never underestimate the impact it had on me. My passion for excellent guest service was born.