Getting to know Rudy Wouters, Head of BENEO-Technology Centre on a personal level:
Q1. How do you define success?
Success starts with defining the personal and team goals, along with the strategy on how to achieve them. The progress and pathway to get there, and the eventual realisation of these goals is how I define success.
Q2. How would you describe yourself in a sentence?
A decisive and pragmatic listener.
Q3. What is the best piece of advice you have ever received?
Never stop exploring.
Q4. Do you prefer coffee or tea, and how do you take it?
Espresso – black, no sugar.
Q5. What advice would you give to your 16-year-old self?
Work hard, play hard and explore the world as much as you can.
Q6. Who is your biggest inspiration and why?
There is not really one person I would call my biggest inspiration but there is one quote from Steve Jobs that holds great meaning for me: “You’ve got to find what you love…Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it”.
Q7. Name something that you cannot live without and why?
My bikes – cycling is the perfect means to empty the head.
Q8. If you didn’t work in the Confectionery/Bakery industry where would you be?
It’s probably too late to completely change career now but if I didn’t work in the ingredients industry, my dream job would have to be team leader of a UCI (Union Cycliste Internationale) WorldTeam.
Q9. What is your favourite bakery treat and why?
It’s a tough call between the Liège waffle and Danish pastry but I’d go for the Liège waffle as it is the perfect combination of taste and refueling the body with carbs after a long bike ride.
Q10. What is one item you would ban from the office?
Paperwork!
To read more see our latest issue here.
Media contact
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
