Apprentice Butcher at HANOS Van der Zee
Sebastiaan Beyer, an apprentice butcher at HANOS / Van der Zee in Venlo, made the switch from the kitchen to the butcher shop in search of a new challenge. After years of experience as a chef, he decided to take his career in a different direction. In this interview, Sebastiaan shares his experiences, the challenges he faces in his new profession, and what appeals to him so much about the butcher shop. From learning the finer points of the trade to discovering new techniques, Sebastiaan explains how he is now bringing his passion for food to life in a different way.
From the kitchen to the butcher shop
When I started as an apprentice butcher at HANOS / Van der Zee in Venlo, I wasn’t quite sure what to expect. I had worked as a chef for years, but the irregular hours and long days were starting to take their toll. When I saw the job opening for a butcher at HANOS, I was immediately excited. HANOS’s products, atmosphere, and customer focus appealed to me. It felt like an opportunity to steer my passion for food in a new direction. I’ve just started and am learning the tricks of the trade. Every day, I discover new techniques and develop my skills step by step.
A Day at the Butcher Shop
My day usually starts with a cup of coffee and a quick meeting with the team. Depending on the day, I check orders, restock the counter, or help customers. Every week, we receive half a pig that we bone out completely—a time when I really learn the technique and precision of the trade. It’s amazing to see how I’m getting better every day. I find the butchering process and understanding the animal’s anatomy particularly fascinating. I now know exactly where the best cuts of meat are and how to prepare them best. I’ll be taking my first exam soon. That’s a great milestone in my learning process.
Challenges and pride in my growth
At first, I found working with customers challenging. I had never worked in a store before, and interacting with customers was new to me. After all, I hardly ever had to deal with that in the kitchen. But over time, I got over it, and now it comes naturally. One of the best moments was when I was able to help a head chef choose the perfect cut of meat for a steak tartare. I recommended a diamond tenderloin, and later he came back to tell me it was amazing. That was truly rewarding!
A close-knit team and a pleasant work environment
The work atmosphere at HANOS / Van der Zee is great. It took some getting used to at first, because as a chef I was usually the oldest person in the kitchen, but here I’m actually one of the youngest. Still, I felt welcome right away. The experienced butchers are happy to share their knowledge, and if I run into any issues, there’s always someone I can turn to. Everyone has their own way of working, but ultimately, we work together to ensure the job gets done right.
Why this program is highly recommended
What makes this program truly special is that you learn everything “on the job.” You don’t need any specific prior training—just the motivation to master a craft. Every day, I’m learning new techniques and discovering new products. My goal is to complete the program and then continue working at HANOS for a while to keep growing. There are plenty of opportunities for advancement!
If you're not sure whether this is right for you, I say: just give it a try. You won't know if it's a good fit until you dive in. This field offers a promising future and equips you with a real skill. I'm glad I took this step and would recommend it to anyone looking for a new challenge with plenty of opportunities.
Would you like to make the switch, just like me, and learn a trade with a promising future? Then sign up and find out how you can become a traditional butcher!
