Chef Naomi Naomi

I am a professional chef with almost ten years of restaurant experience. I went to culinary school in the Netherlands after deciding not to continue my studies at university, where I specialised in Film and Contemporary Audiovisual Media. At culinary school, I followed the "working traject," which meant I had one day of classes and four or five days a week of actively working in a restaurant. Every year, I had to find a new internship. I was lucky to be chosen for a fast-track program, which meant I was allowed to finish school in three rather than six years.

Since then, I have worked in many cafés and restaurants, but also for an international food box company as a culinary assistant, recipe manager, and recipe developer.

For the last two years, I’ve been working as a chef/kitchen manager at a café specialising in brunch and pastries, but now I’m looking for new job opportunities where I can share my passion and love for plant-based food—because plant-based food can be as good as non-plant-based.