Wijndocente voor de basiscursus en WSET Level 2

Working at 2 Michelin starred Restaurant La Source

F&B Management Internship at Restaurant Bridges, being responsible for the service during lunch and diner. Explaining wine pairings at the table, service of Chef’s Table and helping in the process of changing the cheese trolley.

Gained experience as a chef during my 6 months internship in both Larder, Garnish and Pastry section. Developed my knife skills, HACCP, Time Management and ability to organize myself in a kitchen.

Got the amazing opportunity to work in this two Michelin-starred restaurant in Maastricht, with talented colleagues, amazing products in order to create the best guest experience possible.

Improved my waitressing skills and knowledge about wines and wine in combination with food. I developed the passion for hospitality and the hotel business.

During my 3 months internship, I worked in different F&B outlets. Worked during the openings phase of this new Marriot Marquis Hotel. Developed my waitress skills, gained knowledge about bar tendering and got familiar with hotel structures in a new culture.

Gained experiences as a waitress, front office employee, bartender, housekeeping employee, learned wine pairing, made coffee specialties and I was shift leader in the kitchen. As a chef I managed a team, motivated others and myself and found solutions to daily problems. Prepared the mise en place for michelin chef Bart Aussems.

Improved my basic waitressing and social skills. Developed an eye for details and sparked my passion for hospitality.