Richard Hendrik van der Horst, a chef who works at the Technical University of Delft in the Netherlands, is currently visiting the USC Columbia campus as part of the Sodexo Global Chef Program.
van der Horst started his career at 18 when he was a chef in the military, also serving as a soldier. He studied culinary arts and started working at the Royal Marines as a marine and a chef by 21, then furthered his resume as the head chef at the World Forum in the Hague.
According to van der Horst, he is very thankful to work for a company like Sodexo that makes collaboration with chefs of different nationalities possible.
“With Sodexo, it makes us more gathered. We're closer to each other right now, while we have colleagues overseas ... it’s a beautiful thing. For the business, it makes you stronger and you're proud for working for this company,” van der Horst said.
The Global Chef Program, which is in its fourth semester, sees chefs from around the world come to USC for four to six weeks. So far, the program has brought in chefs from Spain, Brazil, France and now the Netherlands.
These chefs spend their time on campus cooking in various restaurants for students, from the Global Cafe in Darla Moore, all the way up to Gibbes Court Bistro in Capstone. During this time, these chefs cook many international meals, including ones from their home country.
van der Horst’s traditional dishes include hutspot, different types of cheeses and special fish like herring.
“It’s really a pleasure working with these guys and getting a different perspective on what they do and what we do ... It’s a great, great experience actually,” said Corey Green, a chef who has worked with van der Horst since his arrival at USC.
If you are interested in trying some of Chef van der Horst’s food, a schedule of where he will be for the next three weeks is posted at on-campus restaurants.