For the love of stroopwafels In 1829, Pieter Willem Kamphuisen opened the Kamphuisen Bakery in Gouda – a small town in the western part of the Netherlands. While fiddling around with some leftovers, it is said that he threw some crumbed ingredients and leftover syrup together and accidentally created what would become a lasting legacy and hallmark of Dutch cuisine – the deliciously sweet stroopwafel. Or at
had moved to Amsterdam years earlier with his parents and brother. “My parents decided to move to Amsterdam when I was very young. They wanted to give my brother and me the opportunity to study abroad and thought that ISA would
least that’s how the stories goes…
best prepare us for that, given the IB curriculum.”
Fast-forward 185 years, and Kamphuisen’s “experi-
Pruisken remembers his ISA years fondly. He swam
ment” is the hallmark of the Dutch “koffietijd” – a relaxing coffee break accompanied by the syrupy waffle treat. The uniquely Dutch stroopwafel leaves a lasting impression on all who try it and has even spawned the somewhat comedic Association of Dutch Stroopwafel Addicts – “an association for people who have tasted a stroopwafel at least *once* and like it very, very, very
competitively for ISA as well as outside of school. “I also played an Indian classical instrument and was an avid rock climber. I participated in these activities simply because they were fun and gave me an opportunity to “plug out” and take a break from studying.” He also found success academically while at ISA. “I
much. There is no obligation to be Dutch.”
think doing the IB curriculum definitely helped me get
While those of us who still reside in Holland may take
prepares one for college if that is the next step that you
our access to authentic stroopwafels for granted, there is finally some hope for stroopwafel-lovers out there who live far from the lowlands and crave the real thing. At least, there is for those in the United States, where Rip Pruisken (‘06) is introducing leading US college towns and coffee cities to the stroopwafel – all through his startup company, Rip van Wafels. The ISA Years In 2006, recent ISA graduate Rip (Abhishek) Pruisken moved to America to start his freshman year at Brown 44
University. Pruisken, who attended ISA from 2003-2006,
into college. The IB is a solid curriculum and definitely are aiming for.” Does he believe that an international-school education prepares students well for the broader world? “Academically, yes. As far as the broader world goes, that’s a much more complicated question, as it really goes beyond schooling and depends on the individual (as Pruisken’s path highlights well).” While the IB education helped Pruisken achieve academic success and gain acceptance into Brown (one of