Cheese & Wendy

When I finished studying dietetics, I became a dietician. An interesting profession but I missed 'the warm feeling' I had here. The feeling of working together and going through fire and water for each other. Over the years, I have worked in almost every shop at one time or another and that team spirit was evident everywhere. I am convinced of that. After talking to many people in my immediate surroundings, I quit my job as a dietician and asked if I could could work full-time at Henri Willig. This was a good choice. At a later stage, I discussed the Henri Willig Academy for Store Managers with my then manager and decided to participate in it. A year later, I became Store Manager of Cheese & More Flower Market. I am very proud of the path I have taken.   

What do you do on a day as a Store Manager? 

Together with the team, I make sure the shop looks up and running and through 'Storytelling' we convey the wonderful story about our family business and the craft of cheese making to our visitors. Besides the work on a day, I like that employees are increasingly involved in important decisions in the company. For example, a number of Store Managers had a big part in selecting their own Regional Manager and we recently had the opportunity to assess them. I am also quite curious about what my team members think of me. I think we are working well with a transparent way of working and bringing out the maximum in each other.  

How did you experience the Storemanagement training at the Henri Willig Academy?

During the Storemanagement training at the Henri Willig Academy, I was presented with a varied package of modules to prepare me for the role of Storemanager. This included modules on writing an annual plan and team development, but also, for example, on local entrepreneurship, selection interviews and safety on the shop floor. These modules consisted of preparatory assignments but mainly of interactive training sessions where you do active work with about ten colleagues. I experienced this as a pleasant way of learning. Especially learning from each other! I learned many things, but what I particularly remember are the different leadership styles that came back in a training. I really got to grips with this. Every individual is different, and that often includes a certain way of coaching and guiding.

Which elements in your work give you the most satisfaction? 

The feeling of getting out there together with my team and giving our visitors a great time in the shop gives me the most satisfaction. In our Cheese & More shop we receive visitors from all over the world and they often have a special story. 
In addition, I am in my element because I can transfer the positive energy I naturally have every day can transfer to my team. The nice thing is that this way, that energy comes back automatically.

What do you experience on a day? 

One time we had visitors from the US who really wanted to buy our cheeses but couldn't because the products were not allowed to be taken on the plane. Six months later, the same people were back in the shop and they told me that they managed to 'smuggle' the cheeses onto the plane after all. A nice detail is that this shop visitor now regularly orders products through our Webshop. On another occasion, a visitor asked me whether I was also related to Henri Willig. 'Not that' I said, 'but I am part of the Cheese Family' I said with a wink. And it feels that way. I sometimes say to Germans that they can pretend they are at home because they are our 'neighbours'. A joke and a smile often ensure that our visitors leave the shop with a good feeling. Then we have done well. 

What have you achieved with your team and what are you most proud of? 

I am proud that we make cheese make cheese the traditional way according to a family recipe in a place where the cows are out to pasture. You can taste that in the cheeses. Nice to tell this story to our customers every day. We let people enjoy the most beautiful product the Netherlands has to offer: our home-made Henri Willig Cheese. Team members have sometimes said that they do not experience any distance between them and me as manager. In practice, I see that this makes my colleagues feel free to contribute ideas and thoughts. I take this as a great compliment.