Three mothers and catering bosses: “You can’t do anything with a traditional man” (Food & Drink)

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Was catering your dream?

Kate: “I studied journalism and worked as a freelancer in the VTM editorial office. But I also have entrepreneurial blood in me and one day I realized that there was no catering concept with croques yet. “We bet I can come up with five different recipes in a few hours?”, said my then husband – who was a chef at the time. He challenged me to do something with his favorite dish: steak with pepper sauce. A direct hit, because the croque with steak soon became our bestseller.”

Tekla: “After my mother was diagnosed with breast cancer nine years ago, my husband Yolan and I started studying healthy nutrition and switched to a plant-based diet. I studied law and ended up in marketing, but always dreamed of starting something with my husband. I saw a gap for vegan cuisine in the Limburg market.”

Yanaika: “I’ve never done anything other than stir the pots. As a young girl I started at the bottom of the ladder in various brasseries. 2008 was a turning point, because I reached the final of the VTM program My Restaurant. Three years later I became Lady Chef of the Year and I now have my own restaurant in Wellen, which I run together with my brother-in-law.”

All three of you are the face of your business. How important is it to be mediagenic as an entrepreneur?

Tekla: “The fact that we receive a lot of media attention has always been a great asset. We never had to invest in advertising, because our vegan concept was eagerly picked up by the press. When journalists in Limburg write something about veganism, we normally receive a phone call.”

“When my daughter was in the hospital, the customers responded: ‘oh too bad, she’s not here’”

Yanaika Skrzyszkowiak

The Black Knife in Wellen

Kate: “Journalists like unique concepts and things that win prizes. When we started in 2018, we were elected by Unizo Limburg Starter of the Year. I also sometimes speak to the press in my role as chairman of Horeca Genk and board member of Horeca Limburg and Flanders.”

Yanaika: “As the face of the business, people also expect you to always be present. When I was in the hospital two weeks ago for my youngest daughter, customers responded: ‘Oh, too bad, she’s not here.’ The pressure is very high every day.”

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Hospitality is not a ‘9 to 5’ existence. How do you maintain a good work-life balance?

Tekla: “Yolan sometimes says that he dreams of being a househusband, but he is our chef and works late in the kitchen. I choose not to be in the restaurant in the evening so that one of the two of us can spend time with the family. I can manage the business perfectly during school hours. Which doesn’t mean I’m not flexible. If there is in Antwerp last minute If a flexi-worker or student cancels due to illness, I almost always step in myself. Thanks to my mom, who in turn is happy to help me out as a babysitter. (laughs)”

“I promised my daughters a free Saturday, but the eldest didn’t believe that. That comment did come in.”

Kaatje Goyens

Krok in Genk

Kate: “I actually consciously run a day shop, so that I can be with my girls as often as possible. I am currently a little less active due to health problems, but my agenda can be very busy. Last week I announced that we could do something fun, because I had some free time on Saturday. “Yes, yes,” my eldest replied, “we know that.” That comment just came in.”

Yanaika: “My girlfriend deserves a golden statue for the way she relieves me. She has always worked full-time, but also cleans, irons and cooks. She is currently starting a primary education teacher training course.”

And what does your partner do, Kaatje?

Kate: “My husband works at a high level in IT, but is fortunate that he can often work from home. I won’t make myself popular with this statement, but I haven’t done laundry in maybe three years. Joeri does a large part of the housework and I should actually thank him for that more often. Sometimes I think I’m a really bad woman and assuage my guilt with a quick mop. (laughs)”

“You can’t do anything as an entrepreneur with a traditional man”

Tekla Vancleynenbreugel

Lento in Hasselt

Tekla: “It’s actually bad, isn’t it, that as a woman you feel guilty about that. As an entrepreneur you simply need a partner who takes responsibility at home. You can’t do anything with a man who has a traditional role pattern in mind.”

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Do you feel that the catering industry is a man’s world?

Yanaika: “The Gault&Millau and Michelin guide still mainly consists of restaurants with male chefs. I prove that things can be done differently, because only women work in my kitchen. My best friend is the sous chef and the service is provided by my stepsister’s daughters and my godchild. And my mother-in-law does the dishes.”

Tekla: “Suppliers have long been inclined to contact my husband first, even though I am really the one who makes the decisions.”

Kate: “When I became chairman of Horeca Genk in 2018, it was really a men’s club. That mix has improved a lot recently. I am the only woman on the board of Horeca Limburg.”

Yanaika: “More and more catering establishments are closing during the weekend: a trend that makes the combination with family life more feasible. I think that in the long term this will bring more women into the sector. We are only open in the evening on Saturdays and we rest on Sundays.”

(read more below the Instagram post)

Will your offspring receive a culinary education?

Kate: “My girls even know how to behave perfectly in a star shop. In a brasserie they will almost never order the children’s menu. When things didn’t go well the other day and Lola was served fries with chicken nuggets and apple sauce, she asked the waiter: ‘Is this home-made apple sauce?’ (laughs)”

Tekla: “We raise our children vegan. When we started doing that four years ago, people were in shock. But we have fully delved into this and know very well what we are doing, our children are perfectly healthy. It would be completely against my principles to fry a piece of meat for them.”

Kate: “I think that’s really chic. Do they also understand why they eat vegan?”

Tekla: “The eldest already realizes very well why we don’t eat animal products. To be clear: we would never be angry if our children wanted to eat meat later, right? When, as teenagers, they walk with their friends to the sandwich bar during their lunch break, I can imagine that they will also order a sausage roll to go along with it.”

Yanaika: “I also respect that, but I am completely different. (laughs) Meat is my thing: the redder the better. And my eldest daughter is already enjoying one significant fried steak.”

Already planning for Mother’s Day?

Tekla: “My mother is then celebrated with us. I don’t know what I would do without her.”

Kate: “We are going to visit my mom and stepmom a day early, together with the girls. On Mother’s Day itself I will be leaving for a short trip to Ibiza.”

Yanaika: “I then pamper my wife because she gave birth to our youngest daughter.”

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