‘Why? Because I wanted to help others as I had been helped myself.’
Rik Hof says he is a cook at heart. Even in primary school, he knew for sure that he wanted to go into the catering business. Quite unusual for a boy from a family where no one was active in the industry. After secondary school -LTS consumption- he followed the Hubertus Catering School in Amsterdam the kopklas and then he entered the apprenticeship system. The sooner he could be in the kitchen full-time, the better. ‘Going to school one day a week and working four days, I loved it. In fact, my enthusiasm made me complete the four-year course in three years. That's how much I loved it in the kitchen. After my first full-time year as a chef, I started training to become an apprentice chef. Why? Because I wanted to help others as I had been helped myself.’
During his 30-year career as a cook -part of which as a chef-, Rik has always mentored students. ‘I enjoyed helping students with their practical assignments and I also enjoyed the contact with the schools. When I took stock after 30 years in the kitchen and considered my future, this experience quickly put me on the path of teaching. The job coach I asked for help also confirmed the logic of this direction. I had worked in all branches of the hospitality industry, but did not want to let go of the industry completely. When I joined the classes of a hospitality teacher friend of mine at Vonk during the corona period, I knew for sure. I wanted to go into teaching.’
In his search for the shortest route, Rik faced several options. With his mbo level 3 diploma, he could go to hbo via mbo level 4 or via the 21+ test, or he could opt for the mbo level 4 instructor course. His choice fell on the latter option. This one-year course emphasises the didactic and pedagogical part, as it assumes that students already have the necessary professional knowledge. ‘I was allowed to do an internship at Vonk, came to work on The Viaan ended up in Alkmaar and became attached to the target group of this school. It is great to guide these young people, to introduce them to pots and pans and lead them to their first successful experiences in the kitchen. Of course, I also do all I can to enthuse them about the hospitality industry. After all, that remains my industry.’
‘This is really the best move I could have made. Not only because of the change from two to six weeks of summer holidays, more time for my young family and the excellent salary, but mainly because of the satisfaction and personal development. To put it in a metaphor: when you play in a football team for a long time and have been captain for years, at some point it is also time to take up the coach's duties.’