A workday of...Heleen

The most important ingredient of Daalder Culinary? Our people. So we let them do the talking. In this case: we let them tell you about what their job entails. Meet Heleen, the Restaurant Manager of Daalder Atelier.

Okay. Tell us. What exactly is it that you do at Daalder Atelier?
I am responsible for the entire restaurant in the Jordaan, from purchases to managing the staff. I handle everything required to keep Daalder Atelier running smoothly.

How did you end up in that role?
I’ve been working in the hospitality industry for what feels like forever. Then I took a leap and moved to Spain, where I settled in Valencia and started working in Sales. I wanted to try something completely different and step away from hospitality. After a few months, my former chef visited me during his vacation in Spain. I couldn’t help but admit: I missed it so much! It was through him that I got in touch with Dennis, which is why I am now here at Daalder Atelier.

What makes Daalder Atelier such a great place to work?
When I started at Daalder Culinair, I was first part of the team of Daalder on Postjesweg. The great thing there is that we strive for the highest level of hospitality and food without getting uptight in our manners. Dennis always emphasises quality while ensuring everyone feels at home. At Daalder, you can be who you are. Daalder Atelier shares the same values, but the ambience here in Jordaan suits me better. It feels cosier.

What’s the difference between Daalder and Daalder Atelier?
Daalder is vibrant and bustling, with house music and neon lights. And, of course, it has that Michelin star. It’s always buzzing with activity! On the other hand, our atelier has a more intimate atmosphere. It’s almost like our guests are friends visiting our place. This allows us to have a more personal connection with them as a team. I really enjoy that aspect!

What is the best thing you got to do so far?
The Ajax Gala was really cool! We catered the whole dinner in the stadium for all the famous footballers. For catering, we kind of pack up the entire restaurant to move it somewhere else. Wherever we are, we always want to cook and serve at the same level we do here. But besides those special occasions, the most rewarding part is simply getting things done every night with my team. That’s still the best part of what I do.

What would you still like to achieve in this role?
It is, of course, Dennis’ dream to get a Michelin star here in the Jordaan with Daalder Atelier. I would so love to be part of that! Together with this team. We’ve got some hard work ahead of us, but I would be so excited if we succeeded.

What is the best thing about your job?
It may sound strange, but I absolutely love building a solid team! Ensuring everyone is motivated and has what they need is incredibly fulfilling. We have a strong sense of unity, always willing to go the extra mile for one another. If we’re screwing up with the service staff, the kitchen team jumps in to help out. That’s what makes us excel. Sometimes, during the preparation, we don’t know how we will be able to get things done, but once the guests arrive at 5:30 p.m., everything that happened before no longer matters.We simply come together and make it happen!

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