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”

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.

In Amsterdam, a number of lesser-known proteins (including seaweed and buckwheat) have been incorporated in the menu of five restaurants and caterers. This was the first step towards the re-evaluation of Dutch cooking within the context of Dutch Cuisine. One of the possible successive steps is regional matchmaking, whereby the key focus is on easier … Continue reading “Pilot for new proteins”