Nestlé’s CHEF On Tour


  • ©Kasper van ’t Hoff
  • ©Kasper van ’t Hoff
  • ©Kasper van ’t Hoff
  • ©Kasper van ’t Hoff
  • ©Kasper van ’t Hoff

Nestlé uses a food truck to let chefs get acquainted with their new CHEF sauces: Chef on Tour…

Nestlé makes use of the street food revolution that has led to an outburst of street food and food trucks. According to Nestlé, street food brings people together, the food truck vendor is often the producer and educates the consumer where the product (or dish) originates from, about the ingredients and how it is prepared.

With this in mind Nestlé shows their costumers how to make use of their new product with CHEF On Tour. Nestlé’s culinary advisor (chef Edwin Detering) exclusively promotes the ‘CHEF’ sauces in his own food truck. He explains the preparation of the sauces, the ingredients and its variations.

The sauces of ‘CHEF On Tour’

From 27 October until 12 November Nestlé visited a dozen of hospitality organisations. Nestlé Professional involved chefs of the Van der Valk hotel chain in the development of the ‘CHEF’ sauces. As part of that collaboration, Nestlé wanted the entire kitchen brigade at the Van der Valk hotels to become excited about the sauces that they developed with their colleagues.

The food truck was located at the (supplier)entrance of the kitchen of the hotels. Nestlé took the whole crew out to the food truck at an appropriate time (during the ‘mise en place’ before lunch or dinner). The demonstration only lasted 15 to 20 minutes, so the brigade could immediately get back to work. These are the sauces they got to know during their short break: CHEF Peppersauce, CHEF Red Winesauce, CHEF Stroganoff sauce and CHEF Grillsauce. At first the crew tasted just the sauce (heated), then combined with a piece of grilled sirloin steak and finally with a piece of baked chicken thigh.

Are we going to see ‘CHEF On Tour’ more often?

Nestlé’s vision on this subject: “If ‘CHEF On Tour’ is appreciated by the chefs and their teams, then we will definitely consider visiting other chains and/or individual hospitality organisations with this concept. We might even show up at some other hotel and/or restaurants events in 2016.”

Website: Nestle Profesional

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