© Nina Slagmolen
From Businesswoman… to ‘Plant-Forward’ Chef
Sheila Struyck
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.
Languages:
Employability:
Chairperson,Keynote Speaker,Workshops
Employability:
Chairperson,Keynote Speaker,Workshops,
About Sheila Struyck
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.
Specialist Subjects
Patricia Reid
Dear René, wow, Sometimes opportunities come gift wrapped.
In the case of Great to Cool and your keynote, that was the case. You are so bulls eye, spot on.
We needed inspiration, intellectual stimulation and most off all fresh perspective to see everything in a new context.
Thanks you for your great attribution at this summit. I call it Appleism
References
A highly inspiring lesson in sustainable leadership based on analogies with the 'highest pressure & highest standards' world of top chefs
"Sheila surprised and helped our middle management with a highly inspiring lesson in sustainable leadership based on analogies with the 'highest pressure & highest standards' world of top chefs, followed by a sublime cooking workshop. What an unforgettable afternoon and evening it was!"
Her intrinsic drive, accessibility to viewers and inspiring story greatly appealed to our employees and transcended national borders.
"For a series of inspiration with authentic speakers who have achieved something special, made a bold choice or had an unusual impact on their field and expertise, Sheila gave a presentation to our global teams, from San Francisco to Singapore, from Riyadh to Sydney. Sheila combines her modest and down-to-earth attitude with highly professional preparation and execution of her session. Her intrinsic drive, accessibility to viewers and inspiring story greatly appealed to our employees and transcended national borders."
When dealing with complex themes, her approach provides breathing space, colour and surprising insights.
"Sheila bridges the gap between cooking and the often unruly challenges of organisations. She does this in a language that everyone understands, with a direct style and an enormous dose of creativity. While she cooks, she creates space for reflection and conversation – her menu and the way she introduces it enhance the participants' experience. Especially when dealing with complex themes, her approach provides breathing space, colour and surprising insights. The result: engaged participants, new perspectives and a collaboration that always runs smoothly and is inspiring."
Sheila is extremely energetic and inspiring and knows how to engage and captivate her audience.
"Sheila is extremely energetic and inspiring and knows how to engage and captivate her audience. Her personal, multi-layered story approaches leadership from a unique and surprising perspective – that of the world's top chefs. In a vivid, interactive way and with colourful personal experiences, she draws parallels between the ability to mobilise teams, innovate and deal with pressure in business, and that of setting high standards in Michelin-starred kitchens, constantly reinventing yourself and the need for sustainability in your profession. This dynamic fits seamlessly with the daily reality of the female top professionals participating in the Deloitte Women on Boards leadership programme. Sheila makes complexity manageable with recognisable images and concrete tools — look closely, and you'll see if it's right — making her contributions directly applicable and sustainable."