He learned the almost military discipline of the French hospitality industry, which is extremely efficient and demanding. “Clear table 2, you’re too slow, you look sloppy, you smell.” The work commands were not very subtle, but they were clear. In between stories, he’s already shrugged off four phone calls, completed a job interview in two minutes, and had an egg salad sandwich for lunch. Yes, it is busy, because you don’t just organize a festival for a while. “But I love telling stories, so I’m taking my time with this.”
Parisian Toby wants to bring culinary joie de vivre to Wijk bij Duurstede: ‘They are much too modest here’
