On Saturday April 17th , 2021, the Dutch Association of Anesthesia Assistants (NVAM) organised a COVID-19 Masterclass live from Studio Berlage with the theme: “Covid-19, a year later; what have we learned and how can we do it even better?'
Testimonial: Benedikt van Loo
Organiser Covid-19 Masterclass and loyal Beurs van Berlage Ambassador.
'We look back on a flawless masterclass. Organisation and implementation by you and your team was impeccable.
During the masterclass, I already received a lot of positive reactions from participants via app and email about not only the good content of the presentations, but also about the excellent quality of the broadcast.
Also a lot of positive reactions from the presenters. I literally heard someone say to her colleague: 'This is a very professional organisation here'.
So tribute from me and my co-organisers for you. I would really appreciate it if you want to convey this to the people who made sure that everything went smoothly that day.
It is such a luxury not to have to worry about technology and other organisational matters on the day itself, but to be able to fully concentrate on the hospitality towards your presenters.
I know that there will be a phone call next week to ask me how we experienced it and a short questionnaire. Not necessary, as far as we are concerned you get a 10+!'
The masterclass Covid-19, 1 year later, what we have learned … was a successful day.
In the words of Marcel Levi, it was a day of triumph for science. Through the worldwide effort of scientists, insights into the virus were quickly uncovered and a vaccine developed in record time.
However, not only scientists play a major role in this. The common thread throughout the day was the current intense collaboration that emerges during this pandemic between science and the healthcare providers in the workplace themselves.
The Masterclass was organised by the NVAM in collaboration with the LVO National Association of Operation Assistants and BRV Nederland.
During this event, the applicable security measures were constantly taken into account by both the guests and the organisation.