August’s Energy, September’s Promise & A New Chapter Ahead
A Chef’s Journey – Blog #10 August is drawing to a close here in Greece, and what a vibrant month it has been. The beaches are alive with energy, the villages filled with laugh
Blog 9: Foundations in a Grand Hotel
We stay a little longer in the Dutch hotel where I first became head chef. We discuss the year 2002. It was a team of ambitious hospitality professionals in a traditional setup. A
Blog #8, A Return to the Classics – and to Old Friends
Normally, about 10 to 14 days pass between one blog and the next, but this time I’m a good week late. Not because I lacked inspiration or couldn’t find the time — but because
Blog #7 – A Tribute to a Legend
Today, a legend died. There are moments in life so powerful, so defining, that you remember forever exactly where you were and what you were doing.Just half an hour ago as I sat do
A New Tradition, A Familiar Flame
Blog #6 — Easter at Restaurant Michel The season is slowly awakening in our village. Although the weather hasn’t quite caught up yet, you can feel it—restaurants and bars reo
Spring is in the Air
Easter is Coming When I think of Easter and take a little trip down memory lane, it always brings me back to the countless Easter brunches we used to prepare. From our family busin
The French Touch – and a Bible in the Kitchen
After working for several years in the family business, I felt it was time for something new. I landed a job as a sous-chef at a French hotel chain in the city of Zwolle. It was a
the nineties
My First Blog Posts: A Look Back at the 90s My first blog posts take you back to the early 1990s—a time when computers were not yet commonplace, and everything, from administrati
Sustainable and Clean Cooking
Lessons from a Top Restaurant to the Family Business Working in a top restaurant, I quickly noticed that only the best parts of the ingredients were used. Beautiful cuts of meat, t
My First Kitchen Job—Learning from the Best.
Wouldn’t it be anyone’s dream to work with the best ingredients, learn from the most experienced chefs, and be part of an elite culinary team? To be honest, when I star
