Gastkok.nl: working at a professional kitchen for one day
5-11-2015
Through the Dutch initiative Gastkok.nl hobby cooks can work side by side with a star chef for a day at restaurant Amarone (* Michelin). The chef of restaurant Amarone, Gert Blom, is the ambassador for this initiative the coming year. ‘I genuinely like to allow amateur cooks to take a look at what we do and how much love and dedication we put into our work.’
A glimpse into the culinary world with Gastkok.nl
Gastkok.nl is an initiative of Hans Zwart. Many amateur cooks secretly do have the desire to work in a real restaurant and turn their love for cooking into a profession for one day. Gastkok.nl makes this wish come true. Through their website they offer the possibility to work at a professional kitchen in one of the fourteen affiliated restaurants, restaurant Amarone (in Rotterdam) being the only restaurant with a Michelin star. Under the guidance of a professional chef the hobby cooks (possibly in a duo) will work in a professional kitchen, where they can learn some tricks of the trade.
Restaurant Amarone
The award-winning restaurant Amarone is run by star chef Gert Blom. The cooking style of Gert Blom is deeply rooted in, a lighter version of, the French cuisine. From the moment Gert was asked by Gastkok.nl, he viewed it as a great opportunity to give people a glimpse into his culinary world. As amateur cook you will get the opportunity to learn some of his tricks and apply it to your own cooking.
Catch your own fish at restaurant chain Zauo
4-11-2015
The chain of Zauo restaurants in Japan serves fresh fish at the next level. Fresher is not possible, since guests can choose to catch their own fish.
Pricing policy at restaurant chain Zauo
It is even cheaper if the visitor catches his or her own fish. For example, the regular price for a red snapper is ¥ 3.360 (€ 25,=), but if the fish is caught by him- or herself, the guest only pays ¥ 2.499 (€ 19,=). The guest benefits in three ways: it is cheaper, it is fun and the fish is as fresh as possible. The fish can be prepared in various ways amongst others as sushi, tempura, pan fried and as soup. Restaurant Zauo has several locations in Japan and is very popular amongst residents and tourists.
The catching process at Zauo
The guest buys the bait at the restaurant at a price range between 100 and ¥ 200 (€ 0,75 and € 1,50) , and the fishing rods can be borrowed. Then you decide which fish you would like to catch and eat. You have to choose among others between sea bream, red snapper, flounder and lobsters. If the guest has problems catching the fish, employees are always willing to give advice. There is no such thing as a ‘catch and release’ here, once the fish is caught, he is bought. If the guest really doesn’t want the fish, the fish can be released for ¥ 200. If the fish is caught, the guest will hand it over to an employee so it can be prepared. Moreover, it can even be prepared in two different ways. If the fish doesn’t bite or if the guest fails in catching the fish, you can order from the menu. However this guest will not receive any discount! For guests who prefer anything but fish, there are alternatives, like fried chicken, chicken meatballs, fries and more.
Inspiration
Of course we are all familiar with the lobster aquariums which are sometimes even filled with fish. Or think about those fish ponds where you go to catch your own fish. They even sometimes have a restaurant located at these ponds where you can have your freshly caught fish prepared. Check out the video above to see the difference with the restaurant chain Zauo.
Around the fondue tree ….
29-10-2015
The Kapellerput brings a winter habit to the Netherlands. They went to France for inspiration and came back with an alternative ‘break’ during meetings, cheese fondue. You can do this around a fondue tree, a bar table with space for a bottle of wine, glasses and a fondue pot. The fondue tree can also be used at parties of course.
De l’arbre à fondue or the fondue tree
Maybe you already know the l’arbre à fondue, it originates from Switzerland and is used by restaurants and hotels located in winter sports regions, since a few years. The fondue tree is easy to move, enabling the service of a cosy cheese fondue at any place you like. Watch a promotional video from 2011 ….
About the Kapellerput
The Kapellerput is located in Heeze. The green estate is an inspiring place where a lot of meetings take place, particularly in their Kaban (tree house) and the home of (meeting in the relaxed atmosphere of a living room). They also have an innovative space, #Renewal, with all sorts of products that stimulate creativity. You can even create a pop-up meeting in the forest. Their new ‘break’-concept around the fondue tree combines incredibly well with the meeting concepts they offer. Let’s hope for cold but sunny weather during meetings at the Kapellerput this winter!
Which restaurant is going to experiment with Miracle Frooties?
26-10-2015
Why doesn’t the hospitality industry experiment with Miracle Frooties? The Frooties are made of Miracle Berries, which turns sour dishes into sweet! Also suitable for guests with diabetes.
Some time ago I have read about the Miracle Frooties. The Miracle Frooties are tablets with elements that will be temporarily attached to the tastebuds on the tongue, turning bitter and sour flavours into sweet. Several videos on the Internet show that after the complete dissolution of the tablet even one of the most acidic fruits, lemon, turns into a tasty sweet bite.
Miracle Berries
The Miracle Frooties are made of Miracle Berries. These berries have been used since hundreds of years by West African tribes. They consume the berries prior to their meal. The food will get a completely different taste. On the Miracle Frooties website you can find several products that can be combined with the tablet. Examples:
• Lemon and lime – surprisingly sweet;
• Oranges – full-bodied and sweet;
• Kiwi and Pineapple;
• Granny Smith apple;
• Rhubarb.
Curious about other examples, please check the website of Miracle Fruit World.
Use the Miracle Frooties in your restaurant
The Miracle Frooties have been on the market for several years but I haven’t seen them in restaurants yet or heard about restaurants experimenting with them. Not even at the high end restaurants who are always in for an experiment. I would love to take part of an experience where you first have a dessert without sugar and with a high amount of acids and then taste it again, after taking the pill. This might be a fun experiment for chef François Geurds, from restaurant FG in Rotterdam!
Or use the Miracle Frooties to ‘sweeten’ an acid dessert for diabetics! This way, they can also enjoy a delicious dessert without the intake of sugars. And for those guests who want to lose weight, the pill is a nice way to eat, a ‘sweet’ dessert!
If I have inspired you and you are planning to conduct this experiment, I would like to be your guinea pig! The pills can be purchased in the Netherlands on the website of V-Nix.nl. ^Bram Kosterink
Berlin’s first Salmon Kebab
21-10-2015
The so called ‘Lachdöner’ from Rauch Zeichen consists of juicy salmon, cucumber, tomato, crispy fresh onion, well-seasoned with homemade honey-mustard-dill sauce and conveniently packed in traditional flatbread.
Salmon Kebab
Berlin’s new specialty, the ‘Lachdöner’ is invented by the self-made entrepreneur and amateur fisherman Ronny Unger. Often there are long lines waiting in front of the ‘Rauch-Zeichen’- food truck, that drives from market to market around Berlin. Beside the Salmon Kebab they also serve a salmonwrap, fish fries, fish buns and smoked fish. Most fish is bought at the company ‘Fischerei Angermünde’ in Uckermark but the salmon comes from antibiotic-free fish farms in Norway. The smoked fish is smoked over beech wood. For his fish ideas Ronny Unger has been awarded the ‘Seafood Star 2015’ as best starter in fish in Germany. Check out the Facebook page of ‘Rauch Zeichen’ for more information.
Inspiration
Check out other kebab concepts;
Like the robotic arm that slices the meat at restaurant ‘Super Kebab’ in London. Or the first European location of Baba Rafi that recently opened in Alkmaar. In Asia, the chain has more than 1,300 locations and the location in Alkmaar serves a kebab adapted to the European market, Kebab 2.0. And in Paris ‘Grillé’ serves a kebab that even the biggest snob can’t wait to be in line for! A Fancy Kebab or as the French say; ‘kebabs quasi gastronomiques’.
Les Bols de Jean – the breadbowl is going French
13-10-2015
Leonie van Spronsen, lives and works in Paris and recently lunched at ‘Les Bols de Jean’ in Paris.
The bread bowl is centuries old and in the United States completely common as chili or clam chowder holder, but in Europe not so much. Well that’s all about to change if you ask internationally renowned baker Eric Kayser and ‘world-famous-in-France’ chef Jean Imbert!
Les Bols de Jean in Paris
Since 2 weeks Jean Imbert, former winner of Topchef France, has a new lunch place right in the city center of Paris where he serves only one type of meal and that is the ‘Bol de Jean’. A ‘Bol de Jean’ is an especially developed loaf of brioche (in collaboration with Eric Kayser) that’s hollowed and the top has been cut off as a type of lid. For in the loaf you choose the dish you would like to try that day, they usually have 5 choices and they change regularly.
A must-visit lunch spot in Paris
Guess what? Delicious! The brioche is amazingly balanced, has a great structure and doen’t taste to sweet. The dish is creatively thought out and seems to match perfectly with the bread each time. On top of that it looks beautiful and it’s a new lunch concept for all Parisians. ‘Les Bols de Jean’ – I say on it’s way to become a new classic!
From the Dutch editor: In the Netherlands the Bunny Chow foodtruck serves similar bread bowls based on recipes from South Africa. Check Jean Imbert’s Instagram account for more pictures.
Co-creation around new concepts
12-10-2015
Dick Middelweerd, chef of restaurant Treeswijkhoeve (** by Michelin), has great plans for the coming weeks. From 16 October up to 25 October you can enjoy his culinary talent during the Dutch Design Week in Eindhoven as at 10 November he will cook at a pop-up restaurant at Buitenplaats Amerongen.
Allegory of the South
In the iconic Augustine Church, in the heart of Eindhoven, major entrepreneurs from the region join their traditional knowledge for the ‘Allegory of the South‘. Atelier van Asseldonk will realize a complete installation, based on a twenty meter long table. The company Oogenlust will decorate the church, supported by master builder Bruns. The nave of the Augustine Church transforms at night into a dining room, where Dick Middelweerd will offer a special menu for the occasion. Guests will toast with Beerze Beer from the region. This initiative is open to visitors during the Dutch Design Week from 16 to 25 October.
Pop-up restaurant at Buitenplaats Amerongen
On 10 November Dick Middelweerd and his team will serve a one-time pop-up five-course dinner at the historic venue ‘Buitenplaats Amerongen’. They will make some of his famous local signature dishes, like his ‘Worstenbrood’ (Meatbread), the smoked salmon (on cedar) in a humidor and ‘prol’. Location is the recently renovated coach house of the historic ‘Buitenplaats Amerongen’. Besides cooking Dick Middelweerd will take care of the music as DJ at the after party!
Co-creation around new concepts
The pop-up restaurant at the historic venue ‘Buitenplaats Amerongen’ is an initiative of entrepreneurs from Amerongen, Peter-Paul Swijnenburg of Buitenplaats Amerongen and Nico Donkelaar from the Olive Oil Shop, who already successfully brought two star chef Edwin Vinke to Amerongen. They combine a wonderful evening to enjoy the dishes of a famous chef with an after party to take the feet from the floor.
The ‘Allegory of the South’ will be a great addition to the Dutch Design Week because of the co-creation of all parties. Check out their video.
Pancake Art
5-10-2015
Barista’s could learn to manage new skills and become an expert on the pancake griddle as well. Pancake art is a new trend, spotted in Japan.
In the beginning of 2015 we’ve spotted the ‘PancakeBot’ that allows you to ‘print’ out pancakes into about any design you can imagine. Especially easy and fun for kids and a great gimmick at your breakfast buffet. But now there is another emerging trend: Pancake Art.
Pancake Art from Japan
In an article at Eater.com, a couple of American celebrity chefs have been immortalized in pancakes. And the Italian restaurant ‘La Ricetta’, located in the city of Zama in Japan, is making high end pancake art as a part of their trademark. Although for the most part, La Ricetta seems to be committed to preparing classic Italian dishes in the traditional way. As their website is only in Japanese, check out their Twitter account for examples.
Inspiration
Who is going to be immortalized in pancake art in your country? Would guests want to pay for eating pancake art of their own pictures? It would be great to be able to serve real prince and princesses pancakes or famous iconic characters for the little guests of your restaurant. When will be the first pancake art competition next to the well-known barista competitions?
Preparation is a key component of Restaurant C
2-10-2015
Restaurant C opens early October in Amsterdam. It’s a restaurant initiated by Michiel van der Eerde and his brother Lucas where different cooking methods are an important part of the menu.
Restaurant C: Michael and Lucas van der Eerde
In 2012 Chef Michiel van der Eerde opened the pop-up restaurant BAUT at the same location on the Wibautstraat 125 in Amsterdam. After the huge success he came with a sequel called ‘BAUTZUID’ a pop-up restaurant that’s a hit as well. Next to that, the Dutch public might know Michiel from the television program ‘Masterchef Holland’. Lucas has over twenty years of experience in the media, he was for instance commercially responsible for MTV Networks Netherlands.
Menu in temperature zones
The menu with small dishes is divided into temperature zones from 0 to 200 degrees. The method of preparation is more important than the products. One and the same product can vary completely depending on the cooking method at different temperatures.
Interior design Restaurant C inspired by L’Atelier de Joël Robuchon
The open kitchen is located in the middle of the restaurant. It is the heart of the restaurant and inspired by L’Atelier de Joël Robuchon in London. The interior design is done by architect Ronald Hooft from &PRAST&HOOFT in collaboration with Sandra Shelves / Studio Noun and Donald Beekman / DBXL. It is a blend of sophisticated comfortable elements and raw materials. Brass, concrete shell, velvet, wood, leather and steel alternate.
Furniture and decoration
The barstools are made of steel and leather and finished with a leather belt and were custom developed by WDSTCK, Studio Noun and C. Bar lamps made from old gas cylinders are hanging above the kitchen. On the side of the restaurant there are green velvet sofa booths with round wooden tables. A melt lamp by designer Tom Dixon hangs above the tables. The acoustics are taken care of as well, there are acoustic panels fitted throughout the restaurant. The capacity is 120 persons, of whom twenty people are able to sit at the kitchen bar.
Reservations are already available: c.amsterdam
Dutch Tappies at the Mart Café in the Market Hall in Rotterdam
30-9-2015
The Mart Café serves Dutch Tappies in the Market hall in Rotterdam. The café celebrates the Dutch cuisine with the common sense the people of Rotterdam are known for with its own twist.
The Market Hall in Rotterdam (opened October last year) has a very international variety of restaurants. And in the midst of all the great international food restaurants, Mart Café from the Dutch Dudok Group, shows all the great treats from our Dutch cuisine.
Dutch tapas or as they say in Rotterdam: Dutch Tappies
Mart Café is an oasis of sobriety among all the exotic possibilities the Markt Hall offers. They offer coffee, beer and bitterballen (our famous small, round croquettes), picks with pickled onions and Dutch liverwurst, toast with mackerel mousse and ‘Kibbeling’ – our fried cod. Next to that Rye bread with cheese and of course the famous Dudok apple pie, and a matching Jenever (Dutch gin) menu with special Jenevers from the area. Café Mart wants to put our own homebrew spirits on the international map again!
The design of the Mart Café
Mart Café is located right next to the main entrance of the Market Hall, on the ground floor with a private terrace and entrance. The decor is minimalistic with raw concrete walls, wood and black and white tiles on the floor. The middle part of the ceiling is open so that a pleasant spaciousness is created between the floors. The arrangement of gleaming ceiling lamps is topped with a huge chandelier of Meccano.
