Fast action is the creed in the business world. For a long time, investor Sheila Struyck indeed thought that speed was a quality. But since she also works as a chef, she knows how important waiting is. A good chef can put the time to his or her will. And a good boss in business should consider doing that too.

- Het Financieele Dagblad - 8 January 2022

Column about Lars van Galen (*) Chef / owner ‘t Lansink. About winning competitions and knowing when to start over again.

If you can not visit a restaurant, looking back at two great visits is second best. Sheila discusses Septime in Paris and Aliança 1919 in Anglès. Both one star restaurants. Which one is better?

Why we should stop making the customer King and give that role to nature. Column for Food Inspiration, based on predictions about our food system in 2035

What can chefs, rugby players, pilots and entrepreneurs learn from each other? Staying calm when things seem to be going wrong. After thirty years of international business life, Sheila Struyck now works as Chef de Cuisine. She wonders how to prevent 'choking' or 'freezing', in an essay for the Financial Times. Here is a translation. FD - 11 September 2021

Once Sheila Struyck (1965) worked as a sous-chef in a grand café. She is now an investor and non-Executive Board member. Throughout her corporate career, a job in the kitchen has always been the escape-route to gave her mental freedom in her work. Now plan B has become reality. This is an essay in FD Persoonlijk (the dutch equivalent of Financial Times), 20-05-2021

M.F.K. Fisher and Julia Child were friends because they both ‘knew the acceptance of Now’. That mantra is helping me through long days filled with Zoom meetings