Chef kitchen
Alicia Geets
Alicia Geets shares how she was able to grow together with Het Anker to become the chef in the brasserie’s kitchen. Her story began in the summer of 2016.
How did you get in touch with Het anker?
“When I was 18, my dad said: ‘Either you go to work or you go to school. But if you don’t go to school, you’ll start paying from September.’ (laughs)
I immediately signed up with VDAB, and shortly after, Het Anker’s HR department reached out to me. I still remember coming in for an interview on a hot Friday in August. That same evening, I started as a student in the kitchen. A month later, I got a permanent contract—and now I’ve been here for over nine years.”
What does it mean to be head chef?
"At its core, I work alongside the team in the kitchen: cooking, preparing, leading during service, and answering questions from colleagues in the kitchen, dining room, or dishwashing area. In addition, I spend half a day each week on administration: writing recipes, calculating food costs, creating schedules, and keeping the kitchen tidy—because cooking is also a lot of cleaning. I handle all orders, compare suppliers, and negotiate prices. I certainly don’t make every decision alone. For ideas, I listen to the whole team, but price adjustments on the menu are my responsibility.”
What would you say to people who don't like beer but want to dine at the brasserie?
“Don’t worry: beer in dishes tastes completely different from beer in a glass. The bitterness largely disappears as it cooks with herbs and other ingredients. Dishes with Gouden Carolus Classic often become slightly sweet, and anything with Whisky Infused is richer and fuller in flavor. These are flavors almost everyone can enjoy. Plus, not all our dishes are prepared with beer.”
What do you enjoy the most about working at Het Anker?
“We’re open 7 days a week, so sometimes you work on a day off to cover for someone. But every job has its ups and downs. What I really appreciate is the incredible journey I’ve had here. I started on the cold side as an 18-year-old and grew into the head chef role. Het Anker gave me that chance and waited until I was ready.
Now my job is more varied, and sometimes I can even do some admin from home, which is perfect with my dog.”
What is your favorite dish of the brasserie?
“I don’t have just one favorite. I especially love our rotating specials; they’re my creative outlet. But if you ask what I eat almost every afternoon? Fries with stew. (laughs)”
What energises you?
“From strong service. If it’s super busy and we manage to get through it together—especially when unexpectedly one person is missing—it gives a real sense of accomplishment. You’re tired, but proud.”
How would you describe the atmosphere in the kitchen?
“Since I became head chef, it’s important to me that colleagues still see me as one of them. We laugh a lot, talk about more than just work, and sometimes play music. During service, we switch back into focus mode.”
