Former student now chef at Michelin-star restaurant

Former student Rob van der Veeken is head chef at the Michelin-starred restaurant Karpendonkse Hoeve in Eindhoven.

He knew it from a young age: I'm going to be a chef. Food symbolizes conviviality, indulgence, and creativity. Former student Rob van der Veeken is the chef at the Michelin-starred restaurant Karpendonkse Hoeve in Eindhoven. "I preferred working to going to school, but my time at school was very useful. You learn the basics, and they help you achieve your goals." What does that basic knowledge entail? Among other things: cutting and preparation techniques, making sauces, and filleting fish. "Ultimately, you have to know the composition of each product and the best preparation method. It takes a few years to master that." He also took courses in pastry and sugaring techniques.

"Hard work" is often the first thought a chef brings to mind. And according to Rob, that's true, but: "We create beautiful things and we enjoy it. Every day, guests come to the restaurant with a good mood, and we get to spoil them." He's even received a standing ovation from his guests. They were incredibly impressed with his king crab with a sugar shell and apple foam. "The biggest compliment you can get."

Rob is now also a mentor and has several students working in his kitchen, including a level 2 student from Summa Horeca. Is working in a Michelin-starred restaurant possible for everyone? "Yes, definitely. I wasn't the best student with the highest grades, but with hard work, you can go far."