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On 16 October, Dutch Cuisine ambassador Bas Cloo held a Dutch Cuisine workshop at the Horeca Academie in The Hague in conjunction with the Municipality of The Hague. The target group comprised chefs from The Hague who were looking to make their menu more sustainable by including one or multiple Dutch Cuisine dishes on their … Continue reading “Dutch Cuisine workshop for The Hague chefs”

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Dutch Cuisine stimulates sustainable regional products. We are going to promote sustainable products by the cooperation Kempengoed at the Kempen hospitality sector in Brabant. Learning curves are incorporated in a ‘Dutch Cuisine match-making toolkit’. The project stems from the Green Deal Verduurzaming Voedselconsumptie (Dutch Cuisine), and has been made possible by the Ministry of Economics … Continue reading “Matchmaking for sustainable Brabant farmers”

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Dutch Cuisine has demonstrated that Dutch cooking is creative, varied and seasonal, and that it ties in entirely with the current zeitgeist whereby awareness and sustainable food play a major role. In order to convey this message to a large number of people, Dutch Cuisine has enlisted the help of restaurants and chefs. They can … Continue reading “Dutch Cuisine restaurant recruitment underway”

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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”

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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.

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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”

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During the International Grüne Woche (Green Weeks) in Berlin, Koppert Cress Director Rob Baan presented Dutch Cuisine. Rethinking is what it’s all about, according to Baan, who has been a Dutch Cuisine ambassador since its inception. Eat more vegetables, preferably 80% plant-based and 20% meat, which is good for people, but definitely also for the … Continue reading “Grüne Woche”

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