{"id":67699,"date":"2019-12-03T12:43:30","date_gmt":"2019-12-03T11:43:30","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=67699"},"modified":"2019-12-03T12:43:30","modified_gmt":"2019-12-03T11:43:30","slug":"collabs-crossovers","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/collabs-crossovers\/","title":{"rendered":"Collabs & Crossovers"},"content":{"rendered":"

Enjoy the blog by our colleague Niek Timmermans from Van Spronsen & Partners hospitality consultants<\/a>. He blogs about the trendy collabs & crossovers, how hip and popular are they in 2019?<\/p>\n

Earlier this year, Leonie van Spronsen wrote a blog about crossovers, how she felt 2019 could have been the year of crossovers. She kicked it off with an example of the Emmy Cheeseburger Dumplings<\/a> of Mimi Chengs in New York. Two hospitality entrepreneur comrades that created a dish out of their individual bestsellers. We also have an example of this in the Netherlands, the Taiko X FEBO authentic FEBO snack wall in Tunes bar with limited-edition langoustine frikandels and Wagyu burgers specially created by chef Schilo van Coevorden.<\/p>\n

<\/p>\n

Whether the crossover product has already completely landed in the Netherlands is not very clear, but chefs inspire each other through collabs all year long. We have seen many of these \u2018collabs\u2019 recently, not just in the big cities. For example, restaurant Hemingway at hotel De Draak in Bergen op Zoom hosted a guest chef series last October with two star michelin chef Syrco Bakker, of Pure C in Cadzand. After these series one of Syrco\u2019s signature dishes remained a highlight of the menu. The next series will follow in April 2020 when chef Dennis Huwa\u00eb takes over the kitchen for HEMINGWAY x DAALDER.<\/p>\n

One of the trendsetters in Holland for these types of events was chef Joris Bijdendijk that started with inviting many international colleagues to show their skills in the kitchen of\u00a0 Restaurant RIJKS\u00ae. Last summer he took it to the next level by swapping kitchens for 4 days. Named \u2018Trading Spaces<\/a>\u2019 this event brought the chefs of Restaurant Locavore (Ubud, Bali) to the kitchen of RIJKS and vice versa! Not completely new, as we know this concept from \u2018The Grand Gelinaz<\/a>\u2019, a collaboration of 37 amazing chefs worldwide that share and swap \u2018their lives, identity and restaurants\u2019. This year they are shaking things up by staying in their own restaurants but cooking the menu of a different chef. \u2018The grand Gelinaz! Shuffle stay in tour<\/a>\u2019.<\/p>\n

The Dutch 3 star michelin chef Jacob Jan Boerma also hosted parties with colleagues at Parc Broekhuizen<\/a>, something his predecessor Marco Westmaas\u00a0 started in 2017. Chefs like Jacob Jan can be spotted regularly at comparable parties worldwide hosted by his chef friends. We met him in Portugal a few years ago. In 2019 a new concept was launched that took these \u2018on location\u2019 chef experiences to the next level, Mallorca Luxury Villas made it possible to rent a villa where your food would be prepared by chefs of Les Patrons Cuisiniers. Another great example is the \u2018Cheese conveyor belt take over<\/a>\u2019 at the cheese bar in London where over the next few months, different cheese specialists get to show their goods on the conveyor belt one night a month.<\/p>\n

One more fun example is my favorite patissier from New York Dominique Ansel<\/a>, who invited colleague bakers from Boston to bake their \u2018sticky, sticky buns\u2019, \u2018Boston Cream Pie\u2019 and \u2018double Chocolate Rye Cookies\u2019 together in his Bakery in Soho. I have heard that everything from his bakery is so incredibly delicious, so if anyone in Holland could bring him over \u2013 I\u2019m coming!<\/p>\n

However we have yet to see real crossovers like the Cheeseburger Dumplings that we started with. We spotted that chefs in London challenged each other to do something else with \u201ctheir\u201d product or when they put in effort to enthuse everyone about cooking with local products like in the \u2018Not native guest series<\/a>\u2019.<\/p>\n

The first real crossover we spotted in a while came about recently and inspired this blog. Black Seed Bagels in New York is currently selling \u2018The Crown Shy X Black Seed Bagel\u2019<\/a>. You can buy a bagel of your preference made by Black Seed topped with a delicious combination created by the chef of \u2018The Crown Shy\u2019 (* Michelin 2020).<\/p>\n

Don\u2019t you think that would be quite interesting if you could get a sandwich created by Jonnie Boer for lunch?<\/p>\n

Contact<\/strong><\/p>\n

Niek Timmermans, senior adviseur bij Van Spronsen & Partners horeca \u2013 advies. Wilt u contact opnemen dan kan dat via niektimmermans@spronsen.com<\/a> of telefonisch: 071 541 88 67 of via LinkedIn.<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoy the blog by our colleague Niek Timmermans from Van Spronsen & Partners hospitality consultants. 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