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 started as a trainee at a two-Michelin-star restaurant, I had no clue what opportunities lay ahead or how much I would learn in just one year. In fact, the thought of being a complete novice in a kitchen full of professionals made me more nervous than excited.

The beginning

My first day started at 9:30 AM and ended sometime after midnight. In the afternoon, I had a short break—just enough time to let my family know that real life had begun. I believe I started by chopping vegetables, helping to store deliveries, and handing over ingredients during service. At that moment, I had absolutely no idea where this journey would take me.

After a few weeks, I found my rhythm and routine. I became efficient in mise en place and was always the first to help with deliveries. You might think this was disappointing work, but on the contrary, it gave me invaluable insight into all the ingredients used in the kitchen. Picture this: dozens of live lobsters in a tank, oysters, langoustines, caviar, truffles—everything rare and luxurious was there. It was extravagant, to say the least. One day, the chef asked me to clean and vacuum-seal the truffles. No big deal, right? But who had ever seen 20 kilos of black truffles in one box? It was overwhelming, and from that moment, I became obsessed with learning more.

Pre-internet media

This was before the internet took over and long before social media became what it is today. Despite that, the restaurant owner had a talent for securing magazine features and other offline media coverage. Even back then, there were emerging ideas about healthier eating, including sugar substitutes. That’s how we ended up cooking with Canderel instead of sugar for an entire week. All the Michelin-starred chefs in the Netherlands participated, and on the final day, they gathered in our kitchen to present their best dishes to our guests.

We had the chance to observe, listen, and stand alongside the country’s top chefs. It wasn’t about competition; it was about a shared commitment to excellence in hospitality. Can you imagine how deeply this experience is etched in my memory? Throughout the year, we pushed ourselves to achieve the highest level, constantly striving to improve one another. The team spirit was something I will never forget.

As time went on, I took on more responsibilities—embracing them like candy. I still remember the first time I tasted raw langoustines. At first, I was hesitant, but the rich, delicate flavor won me over instantly. That experience inspired one of my signature dishes: Langoustine Tartare with Smoked Langoustine and Avocado. The combination of smoked langoustine, tart green apple, and creamy avocado is simply perfect. Try it for example during your stay in one of our apartments in Greece.

Next week, I’ll share more about this first job and why, despite the allure of the Michelin scene, I chose a different path at that moment.

Recipe for 4 persons

Langoustine Tartare:

1 kg langoustines
Zest of 1 lime
Juice of 1 lime
8 coriander leaves

Avocado Cream:

1.5 avocados
1 tbsp coriander
1 tsp lime juice
Zest of 1 lime

For the Finishing Touch:

0.5 avocado
40 g salmon eggs
1 sour apple, finely diced (brunoise)
Avocado cream
Coriander leaves
Lime zest
Fleur de sel

Peel the langoustine tails (leave 4 whole for grilling). Remove the intestinal tract and finely chop the meat. Place the chopped langoustines in a bowl set over ice and mix with chopped coriander, lime zest, lime juice, salt, and pepper to taste. Keep refrigerated.
For the avocado cream, blend all ingredients until smooth and pass through a sieve.
Dice half an avocado into small cubes.
Lightly grill the whole langoustines over a BBQ, using smoking wood chips for extra flavor. Cover the BBQ briefly to infuse the smoke.
Use a ring mold to plate the langoustine tartare, pressing it gently into shape.
Arrange the grilled langoustine tail on top of the tartare.
Garnish with apple cubes, avocado brunoise, salmon eggs and avocado mousse.
Finish with a few flower petals for an elegant touch.

This dish is a tribute to my early days in fine dining, a reminder of the lessons learned, and a celebration of the flavors that continue to inspire me.

Stay tuned for the next chapter!