PIT stands for 'Passionate International Dining', which means that if we have a rotating week of 5 consecutive days, we visit a different country every day with passion and zest and mainly with fresh seasonal products. The lunch is always very rich and consists of fish, meat, vegetarian, fresh vegetables, salad, basic carbohydrates (rice-pasta-bulgar/millet-potatoes) something for everyone, and afterwards the most delicious desserts. Then varied fruit platters and always a festive wrap with delicious wines, homemade soups, tapas ect. Over time I found out that my specialization lies in series catering. Keeping a crew of, for example, +/- 45 men/women going, who are already through it after 2 weeks and still have, for example, 60 shooting days ahead, yet manage to excite every day and make it a party is written on my body and I have proven myself in it.

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