The Jane Antwerp
9-9-2014
The Jane in Antwerp beautifully designed by Piet Boon and is highlighted at the website of ‘The Restaurant & Bar Design Awards’. We think it might be one of the title candidates for the award in 2015. The restaurant of Sergio Herman and Nick Bril was opened in March in a chapel of the former military hospital of Antwerp. The preparations of the opening took three years: not only the dishes, but everything around it had to include the vision and feeling of both chefs. A collaboration between artists, designers and deejays was established. With the motto ‘food is our religion’, the kitchen is situated at the place of the altar. Other eye-catchers are the specially printed windows, a neon skull and the 800 kilo chandelier.
Cooking at the beat of dance music
2-9-2014
Dance festival Tomorrowland was held on the 19th, 20th, 26nd and 27th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.
The rest of the publication is only available in Dutch
How do you apply trends as entrepreneur in the hospitality industry?
1-9-2014
First of all, when talking about trends you need to realize that many different concepts are being named trends these days. However, there is a big difference between trends, hypes and inspiration. For example, we call our website hospitalitytrends.eu but mostly offer inspiration based on red threads in international trends. Real trends take their time in the adoption curve. If you look at the adoption curve of for example sustainability, you’ll see that it has been coming up for 15 to 20 years already and now it is mainstream, thus this is a trend. Hypes however usually stick around with the innovators and early adopters.
The usual development of a trend is that it begins with a very small portion of the population. Logically entrepreneurs are drawn to new trends since they are always looking for new success. They are constantly scared to miss out and fail in their business endeavours, yet specifically as an entrepreneur it is important that you keep on living your own dream and take care that you do not jump on every trend or hype that comes along.
New culinary products of R&D Food Revolution
29-8-2014
Three creative minds, Albert Adrià, Rudi Van Beylen and Dirk Peeters, joined forces in their search for new culinary products. R&D Food Revolution was created with the basic thought ‘revolutionary innovation for the culinary world’. Their main purpose is to become a supplier of creativity by offering innovative top products.
Topchef Albert Adrià, known from the world-famous Catalan restaurant elBulli, launched a new line of products with typical Adrià-delicacies. Examples are Spanish octopus- and algae delicatessen, heavenly meringue, sophisticated and fluffy mousses and sauces from the siphon and fragrant breads especially designed for a specific types of cheese. Albert Adrià: ‘all products contain ingredients that we use in my kitchens as well. In this way I bring elBulli, Tickets, 41°, Pakta and Bodega 1900 literally to every caterer or restaurant owner”.
R&D Food Revolution will launch their new product, Crispy Foam, at ‘Rotterdam Gastvrij’ at the end of September.
Bagels, Beats & Weeds
27-8-2014
Bagels & Beans launches the Dutch Weed Bagel at a Bagels, Beats & Weeds Party on 29 August. The bagel is 100% vegetable, vegetarian, vegan and halal and is developed during a cooperation between Bagels & Beans and The Dutch Weed Burger. The bagel is only available at the new concept store of Bagels & Beans at the IJdock in Amsterdam. The concept store will have the traditional Bagels & Beans kitchen, but is also the place where innovation, inspiration and investigation come together for future developments.
FG Shop sells lunchboxes
26-8-2014
Last week we’ve visited the rewarded Michelin star chef François Geurds** because of the launch of the FG Out of the Box Experience and the recently opened FG Shop. The store is part of the former Hofplein station at the end of the new ‘Luchtsingel’, a pedestrian bridge that connects several creative parts of Rotterdam.
Restival is looking for crowdfunding
21-8-2014
Restival is a festival build out of the remnants of other festivals. Restival tries to collect as many of the usable product of other festivals such as food and drinks, but also building materials and decorations. After two successful editions in 2012 and 2013 the organizers of Restival are busy with collecting products and material for de third edition at the ‘Flevoparkbad’ in Amsterdam. Despite the enthusiasm of the visitors, volunteers, partners and the press, it did not resolve in enough financial guaranties. For this reason organizer Maarten Aland tries to collect € 20.000 before 1 September through crowd funding. The only thing people have to do is to buy their ticket (€ 15,-) and consumption card before the end of the month via crowdaboutnow.nl. Of course are donations welcome as well.
Ibis Rotterdam City Centre opens its doors to bloggers
19-8-2014
At 15 August the Ibis Rotterdam City Centre opened its doors at the ‘Wijnhaven’ area in Rotterdam. To get guests acquainted with the hotel before opening, blogger Josie of maryjosie.com was invited to live in the hotel for two weeks (one week before opening and one week after opening). In this way, the blogger could share her experiences in and around the hotel, but also give the hotel an insight for an optimal guest experience. The Ibis Rotterdam City Centre organized several activities, starting off with an hotspot tour with 19 co-bloggers. The bloggers all agreed that the location is one of the USP’s of the hotel. The ‘Wijnhaven’, what is both located in the city centre and in the harbor, is an upcoming urban development area. This makes the area very attractive to live, work and stay in.
The Fish and Season festival 2014
18-8-2014
The Fish and Season festival is a 3-day culinary festival dedicated to sustainable and delicious fish. The festival takes place in the market hall of the Food Centre in Amsterdam that will be transformed into a Valhalla for fish-lovers, with a large kitchen for demonstrations and a foodcourt. Guests of the festival can see demonstrations of several top-chefs, enjoy great dishes and be inspired by the newest innovations in fish-preparing methods.
Foodlogica sustainable bike transport
8-8-2014
‘Cities’ known from the book ‘Farming the City’ has launched a pilot project for electric bicycle transportation this summer. The project Foodlogica connects local food, businesses and consumers. Food Logic uses an hourly rate of € 20, – including driver during the pilot. With 300 kg per transport (including the driver), maximum dimensions of 120 x 94 x 120 cm and a radius of 50 km it can be an interesting alternative for small sustainable entrepreneurs.
Participants pilot
The first participants in the pilot are the Chocolate Makers, Bee Box, ‘Van Boer tot Bord’, Willem & Drees and Juice & Salad Cafe.
Photo by Eric Kleinberg
Photo by Eric Kleinberg
Photo by Rahi Rezvani
