Emile

Emile Brunst works as an Assistant Department Manager at Ambachtelijke Slager Van der Zee in Breda. Prior to this, he worked as a Head Chef. Through Flexspecialisten , he Flexspecialisten ultimately able Flexspecialisten make the career switch. We sit down with him to discuss his decision to pursue a career in butchery and the “Snijvaardig Slager” training program.

Van der Zee Artisan Butcher Shop is the in-house butcher of the foodservice wholesaler HANOS. Since 1925, they have built a rich history in the butchery trade and continue to guarantee the finest meat products. Emile has been working in the butchery department at HANOS-ISPC Breda for about two and a half years now.

Before that, he worked for years as a head chef at various restaurants. He now has a family, which has proven difficult to balance with his job. Emile would like to make more time for his family and decides to look for a new job. He isn’t keen on a complete career change, so he starts looking for a job that has some overlap with the hospitality industry. Emile: “That’s how I eventually came into contact with Flexspecialisten. I saw that you offered the ‘Skilled Butcher’ training program in collaboration with Van der Zee. When I saw that they were looking for someone for Van der Zee Breda, I applied right away.”

Training Program: Skilled Butcher

He started as an apprentice butcher and is following the “Skilled Butcher” training program at Van der Zee in Twello. Emile: “Thanks to my experience as a chef, I naturally already had a basic understanding of various cuts of meat. However, during the training program, I quickly realized that my knowledge was limited. What stuck with me the most? The first time I saw an experienced boner at work—that was truly impressive! Within fifteen minutes, he had a whole cow cut into technical cuts on the table. Beyond that, you also gain a lot of theoretical knowledge about quality labels and the applicable legal regulations. So I found the training program very valuable and interesting!”

From the hot kitchen to a refrigerated area

Even though his decision to become a butcher was a conscious one, Emile still had to tough it out—especially at the beginning. He went from a warm kitchen to the refrigerated environment of a butcher shop. Emile: “At first, I was cold all day long. That was a bit of a struggle, haha.” He’s gotten used to it now, and he’s even been promoted within the department.

Career Advancement Opportunities as a Butcher

After completing his training program, Emile started as a butcher in the meat department at Van der Zee Breda. He put his newly acquired knowledge to work and was primarily responsible for portioning meat. He has since advanced to the position of Assistant Department Manager, a role that suits him better. Thanks to his experience in the kitchen, Emile can adapt quickly and maintain a clear overview. Emile: “I couldn’t see myself spending years portioning meat. That’s why I shared my ambitions with Van der Zee. When the Assistant Department Manager position opened up, I was immediately asked to fill it. It’s great that they’re so supportive of my career goals.”

Job Description: Assistant Department Manager, Deli

In this role, Emile has a wide range of responsibilities; he interacts frequently with customers and prepares quotes. His experience in the hospitality industry comes in handy here. In addition, Emile handles work scheduling for the butchery department and performs administrative tasks.

When we ask him what he likes best about his job these days, he says it’s the variety. Emile: “Plus, I can now bike to work and have a lot more time for my family.”

Over the past two and a half years, he has already made significant progress, but he makes no secret of his ambitions. Eventually, he wants to advance to Department Manager, but that’s not on the table right now. First, he wants to keep making progress and hold this position for a few more years. Emile: “If you demonstrate that you’re motivated and show that you’re ready for the next step, you’ll definitely get the chance to advance at Van der Zee.”

Retraining as a Butcher

Would you like to make a career change, just like Emile? Our Fresh Produce Specialists , in collaboration with Van der Zee, have developed the training program Skilled Butcher training program. This is a training program with a job guarantee, focused on working and learning a wonderful craft. During the training program, you’ll learn the necessary professional knowledge, as well as how to approach and advise customers on the shop floor.