Meet Bart Sablon, a culinary master and freelance chef whose career journey is nothing short of inspiring. From launching the first Belgian chip shop in Tokyo to cooking for prestigious international events, Bart’s story is a testament to the power of networking, creativity, and passion.

The Beginning of Bart’s Freelance Journey

Bart’s freelance journey began in 2014-2015 when he took a bold step and opened the first Belgian chip shop in Tokyo. Having lived in Japan for six years and worked as the head chef for the Belgian Embassy, Bart had built a strong network, which he meticulously maintained, even after returning to Belgium. His involvement with an investment company in launching the chip shop laid the foundation for his freelancing career.

When he returned to Belgium, Bart faced a pivotal question: “What am I going to do for the next 20 years?” The answer led him to take a career break before eventually moving into freelancing. One of his early freelance opportunities came when a major Belgian retailer approached him via Instagram to teach at their academy, showcasing the importance of an active online presence.

Lessons Learned and Advice for Freelancers

Bart’s experience in freelancing has taught him many valuable lessons, one of which is the fluctuating nature of work. “One moment your agenda is full, and the next, it’s empty,” he says. This unpredictability can be both a challenge and an opportunity. For Bart, downtime is sometimes a welcome break, but if it persists, he taps into his network and scours the internet for new opportunities.

Networking is a constant in Bart’s professional life. He actively engages with contacts on LinkedIn, ensuring to connect with people immediately after meeting them at events. His advice to other freelancers is simple yet profound: “Continuously learn and adapt. Don’t just focus on certifications; pursue skills that add value to you and your business, whether it’s a new mindset or a new skill.”

The Power of Networking and Continuous Improvement

After a project is completed, Bart doesn’t just move on; he stays in touch with his clients, often organizing informal meetings to discuss what went well and what could be improved. He also takes notes during projects, which he uses to refine his approach for future work. Bart values honest, constructive feedback and believes that while taste is subjective, he always considers feedback when it’s valid.

His advice to new freelancers is to be cautious about going too niche, as it may limit opportunities. Instead, he advocates for taking chances and learning from experiences, even if they don’t go as planned. “Better to regret something you’ve done than something you haven’t,” he says.

Bart also encourages freelancers to be proactive in creating opportunities. A chance encounter led him to a two-season stint on regional TV, simply because he responded to a call for someone to make snacks. “If you don’t find opportunities, create them,” Bart advises.