Interviewed July 2013
Q How long have you been cooking professionally?
A. 30 years………..27 years in De Librije
Q. Where did you train to cook?
A. 1 year in Groningen cooking school, 3 years Amsterdam cooking school.
Q. How would you describe your style of cooking?
A. “ My own style” with most ingredients from the Netherlands. Years ago in the Netherlands not one of the best chefs used Dutch ingredients
Q. Is there a secret for a successful restaurant?
A. Be yourself and be good for your staff and don’t chase the Michelin stars …wait for them
Q. Do you have a "signature dish" or favourite dish you enjoy cooking?
A. My specialty is that I don’t have a specialty
Q. Do you have a favourite ingredient?
A. No, I like everything that comes around from nature. Sometimes I have to wait one year for two weeks of pleasure (e.g. with magnolia)
Q. Which restaurant do you most enjoy eating at on your night off?
A. I like to go to Amsterdam ...very good world restaurants in the red light district
Q. What is your most interesting or fun experience from your time in restaurants?
A. The table next to us in the restaurant of Marco Pierre White ordered a bottle for £35,000 and we just started our restaurant ………..in Zwolle
Q. What would be your "last request" dish?
A. Cocktail of greenpeas and minth ……the start of El Bulli 2000…
Q. Is there another chef that you most admire?
A. Matt Abergel….. Yardbird Hong Kong
Q. Any advice you would give to someone wanting to become a chef?
A. learn …learn …all over the world …go back to your roots and do what you want to cook.
Q. Any final thoughts you'd like to share e.g. new developments at the restaurant?
A. Next year is going to be a very special year for De Librije.....................