In the unique level 4 Specialised Chef/Dutch Cuisine course, the menu includes: ‘what is sustainable and healthy’, ‘how important is the soil, ‘preparation from start to finish’ and ‘no waste’. Sous-chefs will venture out to source new products and preparations, and will conduct research. Everything they learn will be put into practice and vice-versa. Working … Continue reading “Launch of unique Dutch Cuisine course”Read more
For the occasion of the state visit to Italy by King Willem-Alexander and Queen Maxima and an accompanying trade delegation, Master Chef and Dutch Cuisine ambassador Angélique Schmeinck and Michelin Star chef Viviana Varese presented their vision on the future of food.Read more
Placing the Dutch food culture on the map in a firm and sustainable manner is something that cannot be done alone – it takes collaboration; for instance with chefs and restaurants. But also with other individuals and organisations who influence our eating habits; from manufacturers to wholesale suppliers, and from policymakers to consumers. This diversity is reflected in the composition of the management, and among the ambassadors of Dutch Cuisine, but also in partnerships such as Green Deal, Eten op School (Food at School), and the Green Protein Alliance. It is solely by joining forces and entering into partnerships within all the links of the food chain, that we can genuinely optimise the sustainability of our food consumption.