For three decades, Karine has been one of the quiet but indispensable figures in the daily life of the European School of Woluwe. Working behind the scenes in the APEEE kitchens, she has helped prepare thousands of meals, watched generations of pupils grow up, and shared countless moments with colleagues along the way.
As she prepares to enjoy a well-deserved retirement after 30 years of service, we wanted to look back on her remarkable journey, her fondest memories, and the many changes she has witnessed over the years. We sat down with Karine to hear about the experiences, challenges and highlights that have shaped her career. Her secret ingredient? Dedication, kindness and a commitment to a job well done.
(translated from French to English)
1. When did you join the APEEE and what motivated you to take on this role?
I joined the APEEE in November 2001. At the time, what convinced me was the schedule: starting early and finishing early. With my two children aged 9 and 12, it was ideal! It allowed me to spend my afternoons with them and enjoy a wonderful balance between family life and work.
2. Do you remember your very first day in the canteen?
Yes, very clearly! In fact, I already knew the canteen well because, for several years, I had worked “on the other side,” serving meals to the pupils. Discovering what happened behind the scenes in the kitchen was both interesting and a little intimidating. What I remember most is the excitement of making sure everything was ready on time. And since the first day after the holidays is traditionally ravioli day, we had to be especially efficient!
3. What did you enjoy most about your job?
The variety of tasks and the energy of the work. Every day was different: washing salads, preparing meals, organising receptions… there was always something new to do. I also enjoyed the little adrenaline rush before service, making sure everything was ready on time. And seeing everything run smoothly and knowing that the children enjoyed their meal was always very rewarding. I am also very proud that the kitchen has become entirely organic in recent years.
4. What is your fondest memory at the APEEE?
After all these years, it is difficult to choose just one memory. What I will remember most is the team spirit, the mutual support and the kindness between colleagues. The school is a bit like a small village: everyone has their place, people respect one another, and there is always someone willing to listen or lend a hand. It is this warm, human atmosphere that will remain my fondest memory.
7. What was your favourite dish to prepare?
Like a true Fleming: mussels and fries! It was often the signal that a new school year was beginning — a tradition I always looked forward to.
8. What is the biggest challenge of working in a school kitchen?
Cooking for so many children requires very precise organisation. You have to manage quantities, comply with food storage regulations and, above all, have excellent timing so that everything is ready at exactly the right moment. It is a daily challenge, but one that our team has always met with great professionalism.
9. Is there a message you would like to share with pupils and families?
I would like to remind everyone of the importance of a healthy, varied and balanced diet. It is also essential to understand where the food we eat comes from. This is a value that my father passed on to me and one that I have always tried to share in turn. Eating well means taking care of yourself, both now and in the future.
10. What will you do in the first days of your retirement?
First of all, I am going to enjoy this new chapter with the people who matter most to me: my children, my grandchildren and the younger generation growing up around me. I also plan to spend more time in my garden, slow down and enjoy life’s simple pleasures. But I must admit that I will certainly miss the pace of the kitchen, the jokes shared with colleagues and the wonderful team atmosphere!
11. What one word best sums up your 30 years at the APEEE?
Sharing. Because over the years, I have shared much more than meals: moments of life, laughter, teamwork, challenges overcome together and many wonderful encounters. That is what will remain most precious to me.
