CURRICULUM VITAE

EMPLOYMENT
Baker – Bakkerij Mater
(2024-now)
Developing seasonal specials and managing sustainable bread production processes at a regenerative bakery with localisation of bread production at its core.

Research assistant – Kramer Food Family
(2023-2025)
Diving into long term innovation topics such as the importance of umami, difference in food cultures across Europe and the future of convenience food.

Baker – Stadsbakkerij As
(2022 - 2024)
Shaping, preparing and baking bread; introduced Dutch duivekater and rye bread to the range.

Cook – Skatecafé
(2022 - 2023)
Kitchen work across mise en place and service in both restaurant and pizzeria.

Communications – Aardpeer
(2021-2022)
All-round communications role at an initiative working toward long-term regenerative agricultural
land management.

Baker / workshop host – Baking Lab Amsterdam
(2019-2021)
Teaching bread baking workshops, developing new
recipes, lunch cook and café work.

EDUCATION
Master: World Food Cultures and Mobility University of Gastronomic Sciences, Italy Thesis: Multispecies Gastronomy of the Anguilla anguilla and Homo sapiens in Amsterdam

Bachelor: Future Planet Studies (Major: Political Theory) University of Amsterdam
Thesis: The System of the Swarm: What Epistemic Democrats Can Learn from Wild Honeybees

Preparatory year: Art Academy Gerrit Rietveld Academy (2016)

COLLECTIVE
Initiator – De Voedselbos Keuken
(2023-now)
Together with Wibe Schoenmaker and Simon Verboom and many more De Voedselboskeuken experiments with tastes of perennial ingredients exploring its possiblities and applications through food, drinks, books and talks

Voedselbosdiner at Studio/K

Educational lunch and dinners at buurthuis de Slenk in Groesbeek accompanying the food forest course of the University of Amsterdam (2024-now)

Voedselbosdiner at restaurant Merkelbach in Amsterdam (2024-now)
Cookbook De Voedselboskeuken Published by Lannoo in close collaboration with Jeroen den Boer en Simone Kroon

Dinner and a bite and at the Kweektuin in Haarlem accomanying a screening of Eat More Trees (2026)

PROJECTS
Alongside regular activities I maintains a practice that sits at the boundary of food, ecology and art:

EAT Residency Fall cycle at Gagel farm (2026)

Training to become a voluntary miller at a variety of grain mills (2025)

Dinner at De Sering in collaboration with farmer Franke van der Laan, exploring the role of water in food (2023)

Tasting and soundwalk as if you are an eel, made with Embassy of the North Sea for the exhibition De paling is ook een Amsterdammer (2022)

Cooked venetian white asparagus for 90 students at the University of Gastronomic Sciences finding overlap of dutch and italian food cultures (2022)

Pink Purple Pop-up at Baking Lab: colourful dishes made with beets to promote local vegetable consumption (2020)

Member of the Slow Food Amsterdam working group, focusing on bean diversity in the Netherlands (2020–2021)

Consultant for Clean2Antarctica aboard a tall ship crossing the Atlantic, researching sustainable clothing production (2018)

Sailing instructor at association Daanfok teaching high school childeren sailiong in a playfull way (2016–now)