The funeral ceremony of chef Jan Wirix will take place on Tuesday. The founder and driving force behind catering company Carpe Diem was 82 years old. The former teacher was an example of drive and craftsmanship for many.
Jan Wirix was working as a teacher at the college of Tongeren when he decided to turn his hobby as a caterer into his profession. He was one of the first Limburg caterers to carry out assignments outside the provincial borders. He soon made supplying large events his specialty. With an excellent price-quality ratio, he managed to convince big names to pamper their VIPs in particular: The Festival of Flanders, various ministries, the Ghent International Film Festival, the lodges of RSC Anderlecht,… they all called on the team of Jan Wirix. In addition, Carpe Diem also continued to provide buffets and meals for companies and private parties.
Jan Wirix was known as a craftsman who never wanted to compromise on the quality of his ingredients. All preparations were done in-house. At the same time, he was always looking for economies of scale to make his company profitable. He was a source of inspiration and example for his employees. He led his team with a steady hand and knew how to command respect from everyone. Although his great contribution to the company, the sector and the economy in general cannot be underestimated, he himself did not like to be in the spotlight. He shunned (media) attention, even after he received the title Master Chef of Belgium in 2013.
Jan Wirix’s farewell is difficult for family, employees, colleagues and friends. A final greeting is provided on Monday evening in the company buildings on the Rietmusweg, the funeral ceremony will take place on Tuesday morning in the Basilica of Tongeren. Condolences can also be expressed online via this link.
Remembering Chef Jan Wirix: A Culinary Legend
Well, here we are, folks! We gather not just for a ceremony, but for a celebration of a life well-lived – or should I say, a life well-fed? Jan Wirix, the maestro behind Carpe Diem, the name that made all corporate functions just a tad less dreary, has left the kitchen of life at the grand old age of 82. And let’s be honest, if there’s an afterlife buffet, you can bet Jan is running the show from behind the counter with all the flair of a Michelin-starred chef!
Jan didn’t just cater events; he catered to the very essence of joyous gatherings! Imagine our dear Jan, once a humble teacher, picking up his spatula and saying, “Why not turn this side hustle into the culinary revolution of Limburg?” I mean, who wouldn’t want a plate of gourmet joy while sitting through another dull meeting? When he decided to moonlight as a caterer, little did he know he was opening Pandora’s Box of deliciousness that would eventually bring the likes of The Festival of Flanders and even the Ghent International Film Festival calling. The man knew how to spice things up, and no, we’re not just talking about his recipes!
But let’s get serious for a moment. Quality was Jan’s middle name or perhaps it was ‘Fabrique’. He believed that throwing a frozen lasagna in the oven was an absolute crime! All of his ingredients were top-notch, and he didn’t shy away from a little DIY magic in the kitchen. You’d be hard-pressed to find a chef who mixed passion with profitability as seamlessly as he did. Jan was like a culinary economist – he knew that the only thing better than a profit margin was a perfectly poached egg!
Now, while some might enjoy the spotlight, Jan was more of a “Baked Alaska” kind of guy – cool on the outside but with a fiery passion for his craft. He wasn’t after the media limelight. No, thank you! He preferred to wear his chef’s hat rather than a media darling tiara, even after snagging the title of Master Chef of Belgium in 2013. Quite the achievement, considering his humble beginnings. I suspect he’d rather be flipping pancakes than flipping through press clippings!
With a heavy heart, we bid farewell to Jan. His absence will echo in the kitchens, the halls of catering businesses, and in the hearts of many who learned from him. The final greeting takes place at his beloved Carpe Diem headquarters, fittingly on the Rietmusweg, before we gather to reminisce in the Basilica of Tongeren. Let’s take a moment to extend our condolences, not just via fancy cards but with fond memories of dishes that set our taste buds on fire!
And to those who want to support the family and honor Jan, you can express your condolences online here. Let’s send them off in style, folks! After all, Jan taught us that life without good food is just… well, a very sad meal! So lift your forks to Jan Wirix, a chef who cooked not just with ingredients, but with heart, soul, and a splash of cheeky charm.
The poignant funeral ceremony for the esteemed chef Jan Wirix is set to take place on Tuesday morning at the illustrious Basilica of Tongeren. Leaving behind a legacy at the age of 82, he was not only the founder but also the passionate driving force behind the renowned catering company, Carpe Diem. A former teacher, Jan inspired countless individuals with his remarkable drive and unparalleled craftsmanship, embodying the true essence of dedication in the culinary arts.
Jan Wirix’s journey began while he was teaching at the college of Tongeren, where he transformed his passion for catering into a thriving profession. Pioneering the catering scene, he was among the first in Limburg to venture beyond provincial borders, carving out a niche that set the standard for many. His talent particularly shone through in the realm of large event catering, quickly establishing his company as a leading choice for significant occasions. With an impressive commitment to a quality-price balance, he earned the trust of prestigious clients, catering to events like the Festival of Flanders, numerous government ministries, the celebrated Ghent International Film Festival, and even the VIP lodges at RSC Anderlecht, showcasing his team’s culinary prowess.
Jan Wirix was renowned as a meticulous craftsman, maintaining an unwavering commitment to the quality of his ingredients. Every aspect of his culinary creations was executed in-house, ensuring that his standards were consistently met. Simultaneously, he was adept at finding economies of scale, which allowed his business to thrive sustainably. His leadership style exemplified both inspiration and respect, as he expertly guided his team with a steady hand. Although his esteemed contributions to the culinary sector and the broader economy were immense, he preferred to remain out of the limelight, consistently shunning media attention, even after being honored with the title of Master Chef of Belgium in 2013.
Jan Wirix’s passing has created a significant void felt deeply by his family, employees, colleagues, and friends alike. A heartfelt final farewell has been arranged for Monday evening within the company premises located on Rietmusweg. Friends and admirers wishing to pay their respects can also express their condolences online via this link.
