Experiments in the kitchen
Cooking has always been one of those activities that rewards both precision and creativity in equal measure. Get the technique right, then make it your own — it's not so different from engineering, when you think about it.
During my time at TU/e I was part of the KookCie at wsv. Simon Stevin, sv. Intermate, and esrv. Theta. We organised dinners and culinary events for fellow students, which meant planning menus, dividing tasks, sourcing ingredients, and pulling it all together into something that people actually wanted to eat.
At home, I like to experiment. I'll spend a Sunday afternoon trying to perfect a sauce or make something I liked at a restaurant. I'm drawn to recipes that require technique and attention: sushi, fresh pasta, and barbecueing to name a few. There's a real satisfaction in getting it right after a few attempts.
It might seem like an odd thing to put in a professional context, but I think cooking reveals a lot about how someone thinks. You're working with variables, managing time, adapting when something goes wrong, and trying to produce something worth sharing. All the while managing expectations.