From Businesswoman… to ‘Plant-Forward’ Chef
Sheila Struyck spent over 30 years at the top of international business, working on innovation and new business models. As a chef de cuisine, she is determined to make a positive impact. It’s no coincidence she’s on a plant-forward mission.
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Before Sheila Struyck became a chef, she worked at the top of international business for over 30 years. For years, she wrote columns in the FD about life in the boardroom of large multinationals. Until 2012, she was CMO at Philips Consumer Electronics Global, then became Venture Partner at SHIFT Invest (venture capital provider for entrepreneurs who make a climate impact). She sat on the Europcar Executive Committee in Paris as head of the new mobility division. Struyck served as non-executive director in various supervisory boards since 2010 and is INSEAD-certified (IDP).
In 2019 she changed course and finally learned a craft. After rigorous culinary training at Le Cordon Bleu in London and Paris and a vegan chef training course, she is now a ‘sustainable gastronomy chef’. She works as a private chef for companies that want to emphasise their sustainable strategy at the executive dinner table. As an inspector, she assesses the very best vegetable chefs in Europe. She writes about the pinnacle of gastronomy for Food Inspiration and We’re Smart World, among others. She has unparalleled access to top chefs and is creating a new podcast series about them called ‘de Bekokstovers‘ with Tom Staal. Sheila is also the author of the book ‘Lekker is dat, duurzaam koken kun jij ook!‘.
During her talks, Struyck discusses the top international and Dutch chefs she knows, has interviewed and has worked with. She chooses chefs who do things differently, who inspire. Professionals who lead teams under difficult circumstances. Who roll up their sleeves in a changing and confusing world and lead the team from the trenches. Who deliver top performances, working with the whims of nature and demanding customers. Struyck takes the audience into the kitchens of these new generation leaders and leaves you with stimulating examples that make the audience think about current leadership dilemmas.
As a chef de cuisine, she is also determined to make a positive contribution. It is no coincidence that she is on a plant-forward mission. Because by consciously choosing what you eat, you can contribute to a better climate. Her specialisation is French techniques, Italian (vegetable) cuisine and 100% plant-based or hybrid cooking.
About leadership and transformation. As a culinary writer, Struyck speaks to the international elite of fine dining. She looks into the pots, works in Michelin-starred restaurants, or goes on expeditions. These entrepreneurs in a demanding market with high expectations and risks demonstrate leadership. How do they deal with stress, pressure, feedback, talent and nature? With her own story and experience as an entrepreneur, director and supervisory director in mind, she recounts tasty anecdotes about her experiences in top-class cuisine. Stimulating and thought-provoking… If only to see someone who has managed to turn their life around. Struyck is candid about her own transformation and its ups and downs.
About change/innovation with a purpose. As a culinary writer, Struyck speaks to the international elite of fine dining. Her specialisation is the “green stars”: the chefs who are leaders in sustainable gastronomy. She knows them personally and understands how they must stay the course in order to cook from a place of deep conviction. In a market that sometimes moves in the opposite direction or seems to be against you. With her own story and experience as a leader of innovation and transformation in mind, she portrays role models and talks about their secret leadership ingredients. Struyck is candid about her own purpose and transformation, which encourages the listener to persevere.
As a private chef, Struyck provides fine dining for business clients. Before that, she worked as a chef in restaurants. She enjoys talking about the ins and outs of her work. Sometimes that means 11 tips and tricks from famous chefs for a stress-free Christmas dinner, with examples, explanations and recipes. Other times, it’s about the principles and examples of sustainable gastronomy and cooking. She brings the logic from her book Lekker is dat, duurzaam koken kun jij ook (That’s delicious, you can cook sustainably too) to life, either virtually or in a room.
With the objective of the business meeting and the theme of the table speakers in mind, Struyck puts together a menu that perfectly suits the evening and the setting. She works as a private chef in support of the larger goal. But between courses, guests are treated to anecdotes and information about the menu and reflections to take home with them.
A highly inspiring lesson in sustainable leadership based on analogies with the ‘highest pressure & highest standards’ world of top chefs
Rated 5.0 out of 5 stars.
When dealing with complex themes, her approach provides breathing space, colour and surprising insights.
Rated 4.2 out of 5 stars.
Her intrinsic drive, accessibility to viewers and inspiring story greatly appealed to our employees and transcended national borders.
Rated 4.3 out of 5 stars.
Sheila is extremely energetic and inspiring and knows how to engage and captivate her audience.
Rated 5.0 out of 5 stars.
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