User:Tsjoewie

Joost Bijster

was born in the town of vlaardingen on 20th november 1981. he is born as Joost Frederik Bijster. he started his culinary career in 1997 as a steward in a pizzaria called "della casa" in his home town of Maassluis. after that he worked in service at a french restaurant in schiedam called "au bon clochard" and working in the kitchen of cafertaria barry in maassluis. after this he decided to go to the culinairy school zadkine horeca and tourism in Rotterdam and train as a chef. he started in 2000 with a weekend job at restaurant camelot in Maassluis and he worked there until 2003. in the same year he did an internship at restaurant de lickebaerdshoeve in Maasland. in 2001 he did an international internship at Michelin starred restaurant art manger in Dortmund Germany. this was his first experience in fine dining. with these two years of school and interships he finished his chef (level 2) education. next up was a period where he had to work 4-5 days a week and attend school 1 day per week, this period lasted 2 years. he decided to try many differnt kind of hospitality to see where his passion lies. he worked in the following places traiteur de culinair and at delta hotel both in the town of vlaardingen. with those two years he finished his independently working chef ( level 3) education. next he signed up for a new kind of 2 year course called specialized chef (level 4). this was a very extensive education including many different expertise as;

and multiple management certificates;
 * sauces
 * bread
 * cold kitchen
 * butchering
 * wine pairing
 * warm kitchen
 * patisserie
 * sugar work
 * dressings
 * kitchen management
 * staff management
 * leermeester
 * menu design
 * cost calculation
 * sociale hygiene

for this education he worked at restaurant Sand in hoek van holland in the years 2005-2006 and at restaurant 'l orage in delft.