'I learned a lot during the training'

Stan Lafleur was able to start working in the kitchen at Mr. Sammi in Roermond. At the same time, he started the adult chef training“As an apprentice chef, I'm currently on the cold side.”

I've already learned a lot during the training, especially things like cutting techniques, preparing sauces, and product knowledge. At work, I've noticed I can do many more things simultaneously than before. For the "Proof of Proficiency," I'm devising and creating a complete three-course meal. I'm a bit hesitant about the planning and development, but I'm really looking forward to the cooking itself. After the adult chef training, I want to pursue level 3, so I can take on more responsibility and, of course, earn more.