The Beginning of My Culinary Journey

Refining My Craft: The Beginning of a Chef’s Journey

I still remember the first time I stepped into Kaatje’s kitchen. The heat, the noise, the intoxicating aroma of Michelin-starred recipes—it was a world that felt overwhelming yet beautifully orchestrated. I was young, eager, and slightly terrified. But more than anything, I was hungry—not just for food, but for knowledge, experience, and mastery.

The beginning of my culinary journey as a chef began when I enrolled in culinary school. It wasn’t just about learning how to cook; it was about discipline, precision, and respect for ingredients. I spent long hours perfecting knife skills, memorizing classic sauces by reading Eugen Pauli over and over again, and understanding the delicate balance of flavors. Every day was a challenge, but every challenge fueled my passion. My teachers were passionate educators who pushed me to my limits.

One of my earliest lessons came from my first mentor in service, a strict but brilliant chef who taught me that simplicity is the key to great cooking. “Let the ingredients speak for themselves, work clean, and you’ll make it to the top,” he would say. Those words have stayed with me throughout my career.

With this in mind, I stepped into Kaatje’s kitchen, where my colleagues initially saw me as an arrogant hospitality student—someone who thought he knew everything. It was clear that the best approach was to stay quiet, keep a low profile, listen carefully, and work hard. My journey started with cleaning vegetables, preparing simple salads, and, most importantly, following orders from everyone in the kitchen.

It took only three months for me to earn my place right next to the head chef, assisting with sauces, soups, and grilled dishes. After ten months, they asked me to train the new sous chef. I felt incredibly proud—it was at that moment I truly understood that I had become part of a team operating at the highest level of hospitality. The beginning of my culinary journey.

Recipe: Classic Fish Soup / Bisque

One dish that truly represents my early days at Kaatje’s Restaurant is their Fish Soup—a dish that seems simple but requires patience and technique to master. Here’s my variation on this timeless classic, one of my signature dishes.

Ingredients (serves 4):

• 2 large onions, thinly sliced
• 4 shallots
• 2 cloves of garlic
• 800g lobster (or shrimp) shells and salmon trimmings
• 2 spoons tomato puree
• Cognac (for deglazing)
• 2 liters fish broth
• 150ml dry white wine
• 1 tsp fresh thyme
• 4 tomatoes
• 2 carrots
• Celery, oregano, dill, thyme, cloves, and peppercorns
• Salt and pepper to taste
• 50g unsalted butter
• Lobster meat, shrimp, and fish fillets for serving

Instructions:

1. Peel and coarsely chop the shallots, onions, and garlic. Clean the carrots and celery, then cut them into slices.
2. Chop the lobster or shrimp shells into small pieces and lightly crush them.
3. In a large pan, fry the shells and salmon trimmings in olive oil over high heat for about 3 minutes until golden brown.
4. Add the shallots and onions, letting them simmer for another 3 minutes. Stir in the garlic and tomato purée, then flambé (or deglaze) with cognac.
5. Once the flames subside, scrape up any caramelized bits from the pan. Add the carrots, celery, oregano, bay leaf, dill, thyme, tomatoes, cloves, and peppercorns. Let everything simmer.
6. Deglaze with fish stock and white wine, then let it simmer for 2–3 hours with the lid on.
7. Strain the soup through a fine sieve, then return the liquid to the heat and reduce by 50%.
8. Season with salt.
9. Blend in the butter using a hand blender—do not boil after this step.
10. Quickly sear the lobster meat, shrimp, and fish fillets in olive oil, then divide them into deep plates.
11. Pour the soup over them and finish with freshly ground pepper.

This soup is more than just a dish—it’s a reminder of where I started and the lessons I’ve carried with me. The rich, deep flavors reflect the passion that drives me every day.

This is just the beginning of my story. There’s so much more to share—so many lessons, experiences, and recipes that have shaped me into the chef I am today. I hope you’ll join me on this journey, one chapter (and one dish) at a time.

Stay tuned for the next chapter, where I dive deeper into my journey and The Beginning of My Culinary Journey: My First Kitchen Job—Learning from the Best.

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