'Without work I would feel very unhappy'

Fedde Wieringa (23) has been working with great pleasure at the Catering department of Werkse! for five years. One day he wants to be seconded to a nice place in the hospitality industry. And to achieve that, he always wants to learn something new to eventually master the profession completely.

When Fedde just came to Werkse, he first worked for a while in the Assembly department. Fedde: ‘But that wasn’t for me. I would like to be among the people, work with clients and colleagues. In the end, my ideal is that I through Werkse! Work seconded, for example in a cafe or in a restaurant, perhaps as a cook.

Barista
Fedde followed at Werkse! training to be a barista. ‘A barista is a professional who can do anything with coffee. He knows everything about coffee beans and how to make the most delicious coffee. He has to provide fresh coffee beans and learn how to froth milk properly, but also how to keep the coffee machine clean responsibly.’ Every day Fedde works from 9 am to half past 2 at the Barista in the Atrium at Werkse! And prepares his delicious cups of coffee. And… he has mastered the so-called Latte Art. ‘I make graceful figures in the frothed milk while pouring and stirring: a heart, a tulip, even a rosetta!’ The latter is the most difficult because of all the fine leaves that need to be visible. Fedde learned these skills internally at Werkse! And also received training there from the assistant Dutch champion barista. ‘And in different ways I perfect my skills every day.’

Cutting certificate
Fedde likes to learn new skills: ‘It makes you feel like you’ve achieved something. And you can later when you apply, show what you can do.’ This is how he learned to cut meat, vegetables and fruit well, quickly and safely. Result: the ‘cutting proof’. Fedde: ‘I learned good cutting from my former chef Hanneke. I now know very well how to do it. Haha, before that happened I cut my fingers a few times…’ In a company kitchen you cut a lot, he says. ‘Usually as preparation for the next day’s meals. Cucumbers, carrots, tomatoes and so on. Tomatoes and cucumbers should be peeled very thinly. Tomato is the hardest to cut and you need very sharp knives for it.’

Hygiene
In a company kitchen, cleanliness and hygiene are paramount. This is how Fedde learned how to work according to the HACCP rules. ‘These are the rules for food safety and hygiene. It is very important for everyone’s health that these rules are followed. We are doing very well here, at the last three checks we were approved for 100 percent. We therefore clean thoroughly every afternoon after lunch.’

Fedde would like to cook a little more himself, it’s his passion. That is why he regularly cooks at home for his residential group, consisting of four people, including his twin brother. ‘Lasagna, soup or a tasty vegetable dish. Cooking at home is also a great learning school. What I still find difficult is cooking according to recipe. I prefer to work on my feeling, but at work you just have to work according to recipe. That’s going to be fine.’

Working is very important for Fedde: ‘You get among the people, you develop further and further as a person. As a child I often withdrew in company, but now I am gradually succeeding better and better at getting among the people. That’s because of the work. Without work, I would feel very unhappy.