The people :: Miguel Calero

In Pure C, I had the pleasure of working with Miguel Calero.
Amongst connaisseurs in the industry one of the best restaurant managers in Europe.
He worked long time along side Joachim Wissler in restaurant Vendome ***, Germany and was a hospitality professional pur sang.

Always friendly, with a smile, but most important incredibly knowledgable and professional. He taught me how to see the bigger picture more in detail.
It was several times we just ‘observed’ the service. Sitting on the side lines, watching from the outside in was inspiring and a great learning experience.
He showed me how to analyse every situation to provide the best solution possible.

Every day before lunch and dinner, he would go over the reservations, special guests and specific requests with the complete team to make sure we all knew what to expect.
He was a great communicator and leader. He knew the area’s of opportunity, was able to pinpoint the errors and provided the correct guidance and training to improve the overal operations in the restaurant.

Besides his feel for hospitality, he also knew how to take care of the team.
He encouraged us to have dinner, all together, at the communal table in the restaurant.

But the most remarkable thing about him was without a doubt the pink shirts he’d wear every single Sunday. He didn’t miss a single week.
Sunday morning, Miguel in a pink shirt.
It was his trade mark and put a smile on many of our faces.

Thanks Miguel for sharing your passion!

Xo – Ann

Oud Sluis (4) – Work hard, play harder …

Sergio always called it: ‘We play the finals in the FIFA world cup, twice a day!’
So after 5 days of hard work, we could enjoy our weekends.
And every 10 weeks, we would get 2 weeks vacation.
We were treated very well by our boss!

Working together creates strong teams.
So somedays we would even hang out together during the weekends.
Our weekend started on Monday 2am and just like everybody else, we would have after-work drinks.

I remember the nights at table 10.
It was the round table in front of the fire place.
Nick, the sous chef was really good at creating bonds and making time for the team after a rough service. We could have an argument about the food during the service, in the evening, we would still have an ice cold beer at table 10.

I cannot even remember the amount of times we stayed on Sundays until Monday morning the cleaning lady would come in. Laughing, joking, making plans or just chatting. ‘Good morning Lilian!’
That’s where we decided to drive to Paris the next week.
Just because Paris was only a 4 hour drive away.
Or when we organized a field trip to go hunting ducks during fall season.
One of our regular guests had a hunting club and invited us to join the team one day in December. Nick made an amazing platter with rillettes and stew of the game we caught for snack night that Friday after!

Or when we all gathered to go out dancing in La Rocca on Sunday.
Joris Voorn, Pan Pot, Laurent Garnier, Sfin, …
I got to know a lot of great DJ’s and night clubs because of them!

Most of our vacations, we made trips in Europe.
To Madeira, to learn about Madeira, a fortified wine made on the Portuguese Island off the coast of Africa. Or Santorini to visit wine makers and enjoy the beautiful sunset!
Weekends in Amsterdam, Paris or London.
And working in fine dining restaurants has it’s perks too.
All the good places for breakfast, lunch and dinner are being shared amongst each other!

So when me and my sister went to New York for a city trip, we had a whole list of must-visit places in our pocket. That’s when I fell in love with the city and made myself the promise to live for 1 year in New York. To discover all it’s hidden gems and to experience what living in a metropolitan city does to you as a person…

Xo – Ann