Cathy: “We are preparing the meals for the residents. They are already cooked at Deliva, we just have to put the finishing touches to them.”
Triesje: “Yes, we add some extra seasoning, for example.”
Cathy: “We make sure the meals are entirely to the residents’ tastes.”
And why did you choose a job in catering?
Triesje: “It was by chance. I was 50 years old and they offered me the opportunity to start work for Umami. I don’t regret it for a second.”
Cathy: “I had been in this profession for more than 30 years. For 23 years, I looked after banquets at a very wide variety of parties. Then I worked in a restaurant for a few years, but those hours really shouldn’t be underestimated. Also, I wanted to do something in the social sector. And that’s how I ended up at Umami.”
How does it feel to work in a Fedasil shelter?
Cathy:” Gosh, I don’t notice any difference with the large banquets I did, because I saw great cultural diversity there too: Turkish, Moroccan, Belgian, Italian, African wedding parties, I have done them all. But it is still nice and interesting to meet so many different people from other cultures.”
Triesje: “I started in a closed shelter with only men, you do have to be quite tough for that, but you also learn a lot. I would do it again in a heartbeat. Here, in this shelter, I do feel that the atmosphere is different, much calmer.”
Teamwork is important in your job. How do you make sure you’re a well-oiled machine?
Together: “Communication.”
Cathy: “Everything starts with good communication between the four of us. Since we have such a good relationship, it is no wonder that everything here at the centre runs smoothly.
Triesje: “We listen too, everyone’s opinion is important.”
Cathy: “That’s right, we don’t make any distinctions. When a new colleague comes for a trial, or a supplier pops in, they will always feel welcome straight away.”
How could you become even better as a team?
Triesje: “We are learning every day, and everyone is open to feedback.”
Cathy: “We also listen to the residents, what do they like to eat? Of course we try to respond to that the best we can, to make them happy.”
So you take into account the eating habits of people from different cultures?
Cathy: “Yes! It’s not always easy, of course, because everyone wants something different. In addition, Deliva tries to add variety with bulgur, couscous, rice, etc. to make sure every resident is happy.”
Do you have any funny stories?
Triesje: “One day we had a new colleague and we had to prepare 200 omelettes. She asked me: ‘Thérèse, how do we do that?’ I told her we would cook them on two griddles. A day later, she comes to work with pans from home to make the omelettes. My supervisor asked: ‘What are you doing with all those pans?’ She answered: ‘Well I have to make those omelettes, and how are we going to do that with only two pans?’ My supervisor laughed out loud, the colleague had obviously forgotten that the omelettes had already been prepared at Deliva, and that we only had to heat them up. She told me all about it the next day.” (laughs)
Fun facts
Group morale boosters: Difficult choice, but: Annie!Favourite outings with the team: Going to a restaurant, what else?!
Worst jokes: There are only good jokes at Umami, there’s clearly no man in the team.
Special hobbies? Hobbies? Does walking the dog count?
Why should you win the ‘best team’ award? We’ll say it again: communication between us is superb!
