Lecturer in the Spotlight: Mr de Vos
- 4 min read
Welcome to Lecturer in the Spotlight! In this series of articles, we interview some of our inspiring lecturers at Hotelschool The Hague. These faculty members make our study programmes a great success, so we would like to share their career path with you. Today's interview is with Mr de Vos, F&B lecturer at Hotelschool The Hague. This academic year, he won the award for the Most Passionate Lecturer at the Hoscars event of Hotelschool The Hague. This event was organised by the Student Council in Amsterdam to honour the most esteemed lecturers and instructors with different awards.
Mr de Vos has always been passionate about cooking. Growing up with a father who was a baker, he was introduced to being in the kitchen early on. After finishing his studies at a vocational hotel school, he immediately started working as a cook in the same restaurant where he did his placement, restaurant De Bokkendoorn. Two years later, he decided it was time for a change. He worked for various restaurants, always carefully selecting the places and jobs where he felt he could learn the most. When the opportunity arose to become a chef at Tante Koosje in Loenen aan de Vecht, Mr de Vos took it. After a year, he and his team were awarded one Michelin star. In 2007, when the Amsterdam campus was in the process of developing Le Début, Mr de Vos applied for the position of F&B Instructor.
“Working at Hotelschool The Hague, I get to combine all of my passions. Now, I have time to have my own garden where I grow my vegetables, which I am able to combine with the actual cooking.” Another ambition of Mr de Vos was keeping bees, and even this proved to be possible: After following several courses, he has successfully started keeping bees on the roof of the new building of the Amsterdam campus, and has even managed to get two colleagues to get involved in the process.
Of course, being a lecturer in a kitchen is not the same as working in the industry. Mr de Vos tries to be involved in restaurant kitchens at least once or twice a year. This helps him maintain the feeling for the Hospitality Industry. He reinforces this connection by monitoring and following trends, updates and happenings in the industry very closely. This isn’t just a question of reading industry related magazines and articles, but also keeping up to date with relevant social media. Mr de Vos thinks it is vital to keep the classes interesting when it comes to trends. “The students are very aware of what is going on in the industry. You need to be ahead of the game and have the right connections to keep impressing them.”
According to Mr de Vos, the difference between Hotelschool The Hague graduates and others is defined by their critical thinking. This keeps the lecturers sharp and focused, too. His aim is to keep inspiring his students, as he finds the students are continuously inspiring him to keep bettering himself and staying on top of the game within the industry.
What Mr de Vos loves most about cooking, is the perfect combination. Having the right ingredients, in the right setting with the right company makes for something unique every time. Every time he goes abroad he gets inspired by local recipes, ingredients and stories, but he knows recreating the same dishes at home won’t have the same effect as in the locations they are meant to be.
This love for storytelling ties in with the advice Mr de Vos would give his students. “It’s important to keep the right ingredients in mind for every decision you make, both personal and business decisions. You have to be aware of the right setting and the right time to make that decision. This will make it easier, both for cooking and other decisions, to find what really feels right.”