Jan Naajkens has worked in several restaurants in Belgium, France and Netherlands. Including the restaurant with a Michelin star: Chateau Neercanne in Maastricht. For the last 10 years he has worked as chef in two restaurants in Amsterdam . His love for (h) honest food and tries to promote this as much as possible. He gives tasting lessons in secondary schools. He explains to them why fair trade and organic, is actually quite logical. It can be presented much hipper.