new heroes

Volume
01
2016
A new look at our food culture
Inspiration
&
IM P A C T
edition
01
02
THE AESTHETICS
OF AUSTERITY
NEW HEROES
Dutch Cuisine is a movement that puts the Netherlands cooking and food culture nationally and internationally on the map,
focusing on the sustainability of our food consumption. At Dutch Cuisine fresh vegetables play a leading role while meat and
fish support them. The ambassadors of Dutch Cuisine bring a unique and creative identity back to the Dutch menu.
Bass Cloo, Niven Kunz, Luc Kusters, Albert Kooy
“Simplicity has always been especially dear to us.
The twentieth century poet Werumeus Buning told
an anecdote about the French writer Alphonse
Daudet, who ate a turbot in Amsterdam. The man
liked the fish so much that he went to the kitchen
to ask how it was prepared. In boiling water, the
cook said. But then what was in that wonderful
RIJKSMUSEUM
sauce? Just butter, the cook said. Daudet refused
to believe it, Buning wrote with pride. The Dutch
preference for simplicity can also be found in many
paintings of domestic scenes which Dutch art has
become famous for.” (Excerpt from: Kleine geschiedenis van de Nederlandse keuken, Jacques Meerman)
03
THINK GLOBAL
DIG LOCAL
The work of Atelier NL focuses on passionate and thorough analysis and research of nature and the earth, and everything it produces. From their findings original, lasting creations result, such as the Fundamentals of Makkum
Clay Service, made with local clay from various areas in the Netherlands and
abroad. Fundamentals has been exhibited and displayed by museums.
(www.ateliernl.com)
16
JACQUES MEERMAN
fact
mln
tourists to NL in 2020
In 2020 NBTC expects 16 million foreign tourists in the Netherlands,
which together spend € 13.6 billion and this provides 92,000 jobs.
NADINE STERK & LONNY VAN RYSWYCK
Volume
01
2016
A new look at our food culture
05
SMALL PLANTS
08
GREEN DEAL
FOR A BIG
DIFFERENCE
DICK MIDDELWEERD
04
NEW DUTCH
CUISINE
AMBASSADOR
Dick Middelweerd, chef restaurant De Treeswijkhoeve** and ambassador
of Dutch Cuisine, worked previously at renowned Dutch restaurants such
as Okura Hotel, Restaurant Ciel Bleu** in Amsterdam, and The Hoefslag*
in Bosch en Duin. Since 1991 he is the owner / head chef at De Treeswijkhoeve**, the restaurant of his inlaws in the forests of Waalre situated in the
province of North Brabant. In 2000 he took over with his wife Anne-Laura.
Five years later he could add his first Michelin star to his name and in 2016
a second one. The Dick Middelweerd cooking style can be characterized as
Eastern with Dutch regional influences. (www.detreeswijkhoeve.com)
The smallest plants can make the biggest difference.
Cresses are the seedlings of unique plants. It is amazing how much flavour and how many nutrients are
packed into these micro-greens.
Koppert Cress is the world leader in cresses like
these and considers the huge variety of cresses to
be a solution for making healthy food delicious and
exciting. Together with caterers and chefs, they are
continually looking for new ways to incorporate
cresses into tasty soups, sauces, salads and other
dishes, seasoning them in such a way that much
less salt is needed.
Cresses could also be used in the future as supplements for a healthy diet, or a medicinal course of
treatment. Seedlings are the symbol of new life, and
as far as Koppert Cress is concerned, also the symbol of a new perspective on eating habits.
(www.koppertcress.com)
The Green Deal for sustainable food consumption is aimed at making it easier and more attractive for consumers to eat healthier and sustainably. Dutch Cuisine helped initiate this cause and cooperates with national and
municipal governments, businesses and social organizations. A Green Deal offers businesses, citizens and organizations an accessible opportunity to work with the government on green growth. Where initiatives encounter
obstacles, the government can smooth over barriers, facilitating and accelerating these initiatives.
Additional partners to the Green Deal are Ministry of Infrastructure and the Environment, Ministry of Economic Affairs, Foundation Nature and Environment, Sligro, Albron, City of Amsterdam, City of Rotterdam, City
of Groningen, City of Ede, Rabobank, Mattmo Creative, Wageningen University, Koppert Cress and GroentenFruit Huis.
ROB BAAN
09
7,1
EAT LOC AL
fact
Dutch Cuisine ambassador and SVH Master Chef Luc Kusters is patron-cuisinier at Bolenius Restaurant in Amsterdam. The ‘eat local’ idea is put into
practice with their own vegetable and herb garden right around the corner.
Bolenius was named Beste Groenterestaurant (Best Vegetable Restaurant)
2015 by Gault Millau. (www.bolenius-restaurant.nl)
bln
fruit & vegetables export
Joel Broekaert
THE SHOWER OF MICHELIN STARS
IN 2016 WAS A RITE OF PASSAGE.
THE DUTCH GASTRONOMY HAS
MATURED.
The Netherlands is a global player in fruit and vegetables:
The Netherlands currently exports € 7.1 billion in fresh
fruits and vegetables to 150 countries in the world in a
growing market.
(www.groentenfruithuis.nl/home/english)
LUC KUSTERS
10
07
HEALTHIER FOOD
OFFERINGS
FOR
CHILDREN
06
H APPY HOUR
WITH F R UITS AND
VEGETABL ES
JAAP SEIDELL
In cooperation with the City of Amsterdam,
the AHTI (Amsterdam Health & Technology
Institute), GGD (The Public Health Service)
and some food providers, the VU (Vrije Universiteit Amsterdam) (Jaap Seidell, professor
of Nutrition & Health) started a platform for
a healthier food supply and environment for
Amsterdam’s children. The university has
expressed the intention to use the expertise
and knowledge of Dutch Cuisine in projects
launched at this time.
Maallust
Veenhuizen
Hunnebedden
De Groene Lantaarn
Drents museum
This initiative of the GroentenFruit Huis, Koppert Cress and Mattmo aims
to stimulate the crossover between the health and the fruit and vegetable
sectors by implementing the pilot “Happy Hour with fruit and vegetables
“ in seven Dutch children’s hospitals including Sophia Children’s Hospital
in Rotterdam. With the horticulturist as producer, the doctor as advisor,
and the cook as inspirer.
Veen kolonies
Dwingelderveld
CULINAIRY
ROUTES
As steward of the Dutch food culture and as a lifestyle
brand, Dutch Cuisine aims to make a connection between
Dutch Culture and the Dutch food culture. Dutch Cuisine
means to express the richness, diversity and history of our
typical Dutch culture, combining it with today’s contemporary manifestations, events and movements in society.
Mattmo aspires to create tourist routes for all visitors, in
which our culture’s history, our food culture, and the food
on our plates are brought together. Currently Mattmo is
developing a detailed project plan in cooperation with
Dutch Cuisine, Ministry of Economic Affairs, Amsterdam, Groningen, Ede, Rotterdam, GroentenFruit Huis,
Albron, Sligro, Rabobank, KoppertCress, Wageningen
University and NBTC.
Volume
01
2016
A new look at our food culture
11
15
ROTTERDAM
IN MILAN
NEW PROTEINS
ON THE MAP
On March 18, 2016, the councilor Choho of City of Amsterdam launched the
project ‘New proteins on the menu’. For two months five venues in Amsterdam
will serve proteins that are more sustainable, economic, and animal-friendly than
traditional proteins: the North American crayfish, Hollands leghaantje, seaweed
and algae, legumes and buckwheat. This trial is supported by the Ministry of
Infrastructure and the Environment, City of Amsterdam, Foundation for Nature
and Environment, Albron, Sligro, CREM and Mattmo.
As a leader in the food sector, Rotterdam and its surrounding regions presented themselves for a week in the
Dutch pavilion at the World Expo in Milan. In ‘de Kas’ at the Dutch Pavilion chef Bas Cloo served his guests
from Rotterdam a dinner that combined the five principles of Dutch Cuisine, with fresh vegetables in the lead
role, supported by meat and fish. (http://www.rotterdam.nl/home_english)
12
RABOBANK-VISION BANKING FOR FOOD
AFFECTS EVERYONE
Will there be enough food in 2050 for all nine billion people in the world? How can entrepreneurs in the food chain double food production in a sustainable way? Rabobank wants
to contribute to this challenge, in and outside the Netherlands. ‘Banking for Food’ entails
the Rabo-vision. (www.rabobank.com)
ANGELIQUE
SCHMEINCK
DUTCH CUISINE
AMBASSADOR!
13
EATING
DESIGNER
The Netherlands has only two female
master chefs and one is Dutch Cuisine’s chef and TV personality Angélique Schmeinck Her work expertise are
no longer confined to just the kitchen;
she writes, presents, entertains, researches, inspires, and advises ... in short,
she deals with everything that is deals.
(www.smaakvrienden.nl)
MARIJE VOGELZANG
Marije Vogelzang is the new ambassador of Dutch Cuisine. Dutch
Cuisine develops and initiates a new vision of the Dutch food culture.
Together with Marije, Dutch Cuisine commits to this challenge!
7
16
fact
mln
jobs in the
creative sector
The creative sector in Europe accounts for 7 million jobs
and provides an annual contribution to the European
economy of € 535.9 billion. (Creating Growth: Measuring
Cultural and Creative Markets in the EU, EY, 2014)
MARIJE VOGELZANG
14
ANGÉLIQUE SCHMEINCK
MANNEN
IN DE PAN
OUR VERSATILE
DUTCH KITCHEN
AS OF TODAY
DESERVES A
RE-EVALUATION.
WE HAVE GREAT
FOOD, TRADITIONS
AND PRODUCTS AND
MORE WORLD CLASS
CHEFS PER KM2 THAN
ANY OTHER COUNTRY
IN THE WORLD.
MARTIJN VAN DAM
17
SMAAK
LESSEN
(TASTE LESSON S)
Taste, smell, hear, feel and look: with all their senses children explore their daily food! Smaaklessen
is a unique program in which the children from the
primary school in Ede learn about food and taste. The experience of food is central. With Smaaklessen children gain insight and knowledge about
food and gain experience in choosing healthy and
sustainable products. (www.smaaklessen.nl)
18
AT THE TABLE
(MEN IN THE PAN)
Nel Schellekens mainly serves meat from male animals in her restaurant.
Commonly processing male poultry is unprofitable, compared to the female counter parts. This holds true for bulls, roosters, young goats and boars.
Source: Munchies by Wilbert Kamp
Dutch Cuisine
NEL SCHELLEKENS
What are we eating today? As a child I would always look forward to the answer. But just
as much I feared the disappointing answer of vegetables and potatoes. However, now I realize, being myself a father, that such a healthy meal is a sign of parental love. You want to
give children the best start. That starts with good and healthy food. More and more people
are conscious about their food. They want to know what they eat, where it comes from,
whether the animals have had a good life and whether the farmers here or on the other
side of the world have received a fair compensation for their product. (Excerpt from: Aan
Tafel! by State Secretary Martijn van Dam, Ministry of Economic Affairs)
Volume
01
2016
A new look at our food culture
KOPPERT BIOLOGICAL SYSTEMS
23
19
VEGGIE TI ME
EXPO FOOD TO BE
IN PARTNERSHIP
WITH NATURE
Fruit is generally already part of the daily routine at child day cares, whereas
the consumption of vegetable remains forgotten. Various studies have shown
that repeated exposure to vegetables creates familiarization and subsequently
higher consumption in young children. Besides the children, their parents
are an important target group that can be effectively reached through child
day care programs. GroentenFruit Huis is currently developing a detailed
project in collaboration with Dutch Cuisine, City of Amsterdam, Sligro and
Wageningen University.
If you are a fan of sustainably cultivated tomatoes, cucumbers, sweet peppers or
strawberries that are free of chemical residue, it’s highly likely that they have benefitted from one of many products developed by Koppert Biological Systems.
The family company, which has its roots deep in the heart of the greenhouse growing centre of the Netherlands, has been producing holistic natural solutions for
the biological control of plant pests and diseases for almost 50 years. Today it has 27
subsidiaries worldwide, all spreading the message that we need to respect the natural ecosystems and produce healthy and safe food. Koppert is continually looking
for the answers that are locked in nature itself. It’s the only way in which to pass on
the earth to future generations.
(www.koppert.com)
20
21
EX PO FOOD TO B E
From 3D-printed hospital meals to milking robots and from floating
farms to in vitro meat. The Food to Be Expo in Eindhoven offers a unique opportunity to explore the future of our food. The Netherlands is a
world leader in food technology and its Dutch Design is internationally renowned. Food to Be shows what kind of innovations could make
a difference and examines the future through the eyes of prominent
Dutch designers. Discover the world of food, design and technology
at Food to Be! Dutch Cuisine is proud to be a programme partner of
the Food to be Expo. Visit the expo for free from Monday May 31 until
June 5 in Hall A of the Klokgebouw in Eindhoven, the Netherlands.
EXPO FOOD TO BE
WAGENINGEN UNIVERSITY
MUSHROOMS FROM A CUP OF COFFEE
WAGENINGEN UR SHOWS
NUTRITION AND FOOD
PROJECTS
‘To explore the potential of Nature to improve the quality
of life.’ That is the mission of Wageningen UR (University
& Research centre), the collaboration between Wageningen
University and the DLO institutes for applied research. The
combination of applied and fundamental research and the
interdisciplinary method characterize the Wageningen Approach. It ensures that scientific breakthroughs can quickly
be put into practice and incorporated into education.
In collaboration with the business community and government Wageningen UR works on innovations. A selection in
the field of nutrition and food is presented at the Expo Food
to Be in Eindhoven: Quality robot, Food Scanner, PicknPack,
Vegetarian Steak, Drones4Food. Also in other fields like
(bio)chemistry, bio-based economy, logistics, and spatial and
urban development scientists are working on new techniques
and technologies.
(www.wageningenur.nl/innovationpassport)
NIVEN KUNZ
24
MONIQUE MULDER
M AK I NG THE
MENU GREEN(ER)
For the chefs who want to make their menu green(er): where should you
start? Niven Kunz Dutch Cuisine Ambassador: “There are plenty of books
that you can use for inspiration. The Michel Bras book for example, or by
Janneke Vreugdenhil or Jonathan Karpathios. This way you can taste what
other chefs create. You can easily start with one or two vegetarian dishes
on your menu. And I do not mean risotto with egg and some parmesan
cheese. Be creative and work in any manner with fresh vegetables, preferably from the season in which they grow naturally, this adds to the taste.”
(www.restaurantniven.nl)
25
UNIQUE
WITH A
TWIST
Monique Mulder, founding father of Dutch Cuisine and
CEO of Mattmo: “Our history with the food trade, the
environment and diversity by region of products, the creativity of chefs, innovation and craftsmanship of the producers is unique in the world: unique with a twist. This is
where our food culture begins. Dutch Cuisine connects
the past with the present in order to give an answer to the
future of our food.”
(www.mattmo.com)
26
IENS BOSWIJK
MEMBER OF DUTCH
CUISINE’S ADVISORY BOARD
Iens Boswijk joined the Advisory Board of Dutch Cuisine at the end of 2015.
Together with Jaap Seidell (Professor of Nutrition & Health VU), Peter Klosse
(founder Academy of Gastronomy), Will Jansen (publisher Bouillon! Magazine)
and Victor de Lange (Director CREM) she helps Dutch Cuisine in achieving their
mission. Iens Boswijk worked seventeen years on building the restaurant review site
‘Iens’. Every year, two million visitors write about 200,000 reviews, encompassing
more than 20,000 restaurants. TripAdvisor took over the website in early 2015. Iens
Boswijk remains an ambassador. (www.iens.nl)
MUSHROOMS FROM A CUP OF COFFEE
22
EXPO FOOD TO BE
MUSHROOMS FROM
A CUP OF COFFEE
The Dutch drink the most coffee of all: on average around 2.4 cups a day. And we throw away the coffee
grounds, while it is beautiful organic material. GRO has a solution.
GRO’s founder got inspired in Zimbabwe, where children learned to grow superior food on organic residual
materials. Back in the Netherlands the idea arose to start a similar project using the surplus of coffee grounds.
The mountain of coffee waste could be used as a basis for the substrate that oyster mushrooms grow on.
And that is what GRO has been successfully doing for years now. Fortunately several similar cultivation initiatives are forming locally, but due to economies of scale GRO can operate all over the Netherlands, and have
their own cultivation capacity. In addition GRO also have a snack line of these mushrooms.
(www.gro-holland.com)
IENS BOSWIJK
27
ECONOMIC
CHALLENGE
Gert Mulder, director GroentenFruit Huis: “The Netherlands has the most extensive and diverse flow of fruit and vegetables in the world. If we value this for our consumers and society, you may confidently say that this is one of the most
promising industries in our country.”
Volume
01
2016
A new look at our food culture
WHY
DUTCH CUISINE?
Because we are more sustainable, we want to eat tasty and healthy, because our
rich Dutch food culture deserves a revolution. Dutch Cuisine, as the connecting
chain, can accelerate the change in making food consumption more sustainable
and last but not least because it is good for our economy and for the planet.
Dutch Cuisine stands for tasty, healthy and responsible eating and
focuses on sustainable food consumption. Dutch Cuisine is the
connecting link that brings together all parties in the food chain
and thus accelerates sustainability. Our rich Dutch food culture
today deserves a revolution. We have fantastic food, traditions
and products and more chefs per km2 than any country in the
Ambassadors
Rob Baan (CEO Koppert Cress), Theo van Rensch
(SVH master chef and teacher Sterklas en Gastronomie,
ROC Amsterdam), Jeroen van Oijen (director and
co-founder Gastronomixs), Niven Kunz (patroncuisinier Niven*), Christian Weij (food designer
and owner Puur-e), Jef Schuur (master chef Bij Jef*),
Edwin Vinke (master chef De Kromme Watergang**),
Wouter Kik (master chef De Vierbannen), Dick
Middelweerd (De Treeswijkhoeve**), Jonnie
and Thérèse Boer (master chef and sommelier/
hostess De Librije***), Jim de Jong (master chef
restaurant De Jong), Leon Mazairac (master chef
Podium onder de Dom), Jan de Klercq (master chef
’t Diekhuus), Peter Gast (master chef ’t Schulten
Hues*), Ludwig Oldenhuis (master chef, Thermen &
Beautycentrum Anholts), Henk Markus (master chef
’t Ambacht), Marcel Oost (hotelier hotel restaurant
world. Dutch Cuisine can therefore significantly contribute to the
Dutch economy, similar to Dutch Design, Dutch Architecture
and Dutch Fashion. Dutch Cuisine can bring both domestic
and foreign tourism, to the Netherlands and strongly promote
exports that are cost effective. Dutch Cuisine is serious business.
Oostergo), Marco Poldervaart (‘t Havenmanusje),
Jeroen Meppelink (owner Sems), Willem Schaafsma
(master chef Eindeloos), Marije Vogelzang (food
designer and owner Eat me en decaan Food
Non Food, Design Academy Eindhoven), Yuri
Verbeek (master chef and owner kookstudio de
Kokkerie), Angelique Schmeinck (SVH master
chef and founder smaakvrienden.nl), Syrco Bakker
(chef-kok Pure C) and Jacques Meerman (Author
of Kleine geschiedenis van de Nederlandse keuken
(‘A Short History of Dutch Eating’)
Advisory Board
Iens Boswijk (founder iens.nl), Peter Klosse (founder
Academy of Gastronomy), Jaap Seidell (Professor of
Nutrition & Health VU), Victor de Lange (Director
CREM), Will Jansen (publisher Bouillon! Magazine)
Directors
Albert Kooy (president and executive chef Stenden
University Hotel, Leeuwarden, SVH Master Chef), Luc
Kusters (chef trained restaurant Bolenius, Amsterdam,
SVH Master Chef), Bas Cloo (chef de cuisine Kasteel
Sterkenburg, Driebergen), Hans Everse (chief
Damien Cleijenborch CulinR, Colijnsplaat, board
Gastronomic Guild), Berend to Voortwis (co-owner
Lindenhoff, Baambrugge), Monique Mulder (culture
creator Mattmo, Amsterdam), Marjan Pijnenburg
(brand strategist Mattmo, Amsterdam), Ferdie Olde
Bijvank, secretarial Dutch Cuisine and owner FOB
Services) Theoretical Verplancke (culinary spin
doctor, Umami Management, Leiden)
Albert Kooy, Dutch Cuisine chairman and chief executive chef Stenden University Hotel
‘IN RESTAURANT WANNEE WE COOK SUSTAINABLE, FRIENDLY, HEALTHY AND
CONTEMPORARY, INSPIRED BY THE CULINARY CULTURE OF OUR COUNTRY.
SIMPLE, MORE FAMILIAR, MORE AUTHENTIC, MORE LIVABLE
AND HEALTHIER FOOD, ONLY FROM DUTCH SOIL.’
Partners Dutch Cuisine:
For further information about Dutch Cuisine, get in touch with:
Monique Mulder, +31 6 53 44 47 23 — Marjan Pijnenburg, +31 6 51 32 61 93 — communicatie@dutch-cuisine.nl