MASTER of science: public policy and human development
United Nations University, UNU-MERIT, 2015/2016
(Maastricht Economic & Social Research Institute on Innovation and Technology)
Public Policy Cycle and Quantitative Analysis through Excel and STATA
Focus on “Climate Change Mitigation: Risk and Vulnerability”
Risk Assessment & Evaluation
Crises Management & Risk Communication
My first fine-dining work experience. A part-time job along Uni, in Pastry and Garde-Manger at BELUGA, a Two-Michelin Restaurant in Maastricht.
(Foto: Smakelijk Maastricht)
Famous Entré: After hitting through the tomato-oblade, one reveals a warm and velvety soft parmigiano and mozarella creme. Hidden beneath lies an incredibly flavorsome brined cherry tomato and below an icecold basil chip. Playful yet super delicious.
Couches instead of stiff chairs and tables. The Dutch do know how to strike the balance.
Foie gras 'Magnum' Ice-cream
Just as the dining room, tables, chairs, cutlery, most crockery and the detailed plating was moving toward some kind of sensuality and nimbleness. Partly explained but the many round and rounded shapes with soft contours.
Striking serendipity to cook for & personally meet Ferran Adrià at TEFAF-Dinner when he came to town for an exhibiton about his work at El Bulli. (Foto: Frank Fäller)
Local Yerseke-Oyster, sour pickled onion, fennel, caviar and a seaweed bread.
More oysters! This time with foraged herbs, flowers and seagrass.
As Beluga changed ownership from Hans van Wolde to his close friend, and former sous-chef Servais Tielman, I can only link you through to the new concept.