Thijmen Snijder
- Age: 22 years
Competitor in Skill: Cooking
Country: Netherlands
How did you get interested in your skill?
Since I was small it took my interest in cooking, like preparing breakfast.
Where did you do your training for your skill?
I have followed twice an internship. The first internship was in 4*hotel, Golden Tulip Tjaarda Oranjewoud. The duration of the internship was 3 years. The second internship is at high skilled restaurant named Het Ambacht in Heerenveen, the north of Netherlands.
How did you first find out about your Member organization and its programs?
After winning Skills Heroes, national championship I was approached by my school Friesland College, Leeuwarden to attend this programme.
Who influenced you to pursue your skill as a career?
At the beginning my parents were very stimulating me and supporting to follow my career and develop my skills as a cook. During my education and internships, people from working field as my current sous-chef Nick Twickler, supports me to get the best out of me.
What is your experience in participating with your Member organization?
Till now I have participated in just one training, which was very useful. The training contained mental coaching and teambuilding. Preparing us for the competition in Brazil.
Describe your most memorable moment so far with WorldSkills?
No memorable moments till now, because it is unsure if I am allowed to go to brazil, I am on the reserve list.
Describe what your experience has been since your involvement with WorldSkills
Well organized trainings and meetings.
Did participating in the skills competitions and training for WorldSkills help you progress in your skill? Please describe.
Yes, I think I became more confident in my skills.
What do you currently do? Where do you work?
I am still an intern at Het Ambacht in Heerenveen. At this restaurant I am mainly focused on the Garde-manger and Pâtissier.
What are your future career aspirations?
For the future, first I would like to have more experience in different kitchens. In order to be able to open my own restaurant later on, followed by providing workshops.