In October and November there was a special energy within our company, a blend of focus, collegiality and that quiet sense of pride that comes from working toward something together. Seventy one colleagues retook their allergens exam and every single one of them passed. The result goes beyond earning a certificate, it shows how seriously we take our profession and how important it is to work with up to date knowledge every day.

Among all who passed were ten standouts who even achieved a perfect score. A ten that reflects attention, precision and a genuine love for the craft. Marian, Luba, Miriam, Melanie, Monique, Diana, Annelies, Deborah, Ina and another Monique showed how knowledge and dedication go hand in hand. Their achievement is a compliment to themselves and a reminder to all of us that quality never happens by accident, it grows through attention and repetition.

Moments like these raise an important question. Why do we invest so much time and energy in keeping our knowledge up to date. Why do we consider it so valuable that colleagues continue to grow, whether it concerns allergens, food safety, hospitality or the HACCP exam in December.

Craftsmanship requires continuous learning

A lot is changing in catering. New products appear, dietary preferences shift and regulations become stricter. Guests are more aware of what they eat and ask rightful questions about origin, allergens and sustainability. That calls for employees who not only know what goes into a dish, but also understand why certain choices matter.

Allergen knowledge is a good example of that. It goes beyond memorising a list. It is about safety, trust and health. When a guest asks about an ingredient we want to answer with certainty. When a child at school receives a lactose free dessert it must be completely reliable. And when a company asks us for a conscious lunch it requires transparency about what we use and how we work.

How knowledge strengthens our values

For us, knowledge is not a formality. It is a way to show what we stand for.

Healthy and conscious
Those who are well trained make better choices. Not only in preparation, but also in storage, shelf life and hygiene.

Social and connecting
When guests feel they can enjoy their meal safely, trust grows. Trust connects and makes people feel seen.

Sustainable and responsible
The right knowledge prevents waste. It makes FIFO self evident and helps us handle the products we purchase with care.

Craft and pride
Continuous learning is part of craftsmanship. It makes us better, more aware and proud of what we deliver every day.

What that means in practice

Behind every exam lies more than an hour of studying. It is a shared process. Colleagues helping each other, quick questions during a coffee break, a supervisor explaining a new rule and that shared moment when everyone looks at the results with relief and pride.

FIFO, the simple rule in which older products are placed at the front and newer ones behind, may seem like a small habit. Yet its impact is significant. Less waste, more quality and more awareness in every kitchen. That is why we do not practise it once, it remains part of how we work. Just as we repeat every other element of food safety until it becomes second nature.

What the customer notices

We believe that the attention we give each other is reflected in our service. In a salad that is exactly right. In a buffet where people with different allergies can enjoy themselves without worry. In the peace of mind that comes from everything being executed according to HACCP.