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Read below to discover GastroGilde’s February 2025 Newsletter
EVENT: 31/3 Purmerend CuliQuiz / GG Panel
🎉 Invitation GG Panel and CuliQuiz Battle on March 31 🎉
Monday, March 31 is the time to meet again, get inspired and enjoy an unforgettable afternoon! A great program has been prepared for you. Join us, meet other members and literally and figuratively taste what makes our Gastronomic Guild so special!
Participate in the GG Panel?
We as the Gastronomic Guild are participating with a team/panel of members and board members led by president Hans Everse. If you would like to be on this panel of up to 6 people, you can let us know by sending an email to hans.everse@gastronomischgilde.nl and we as a board will choose someone. The winners who participate will receive the CuliQuiz game as a gift anyway!
On Monday, March 31, 2025 the big CuliQuiz Battle will take place in the H20 Esports Stadium in Purmerend, GG members and other (young) professionals are cordially invited! The CuliQuiz Battle will be an afternoon full of education, inspiration, culinary challenges and lots of chances to win great prizes, including a Big Green Egg, SVH Meestertour and internship at De Librije. The Battle will be presented by Gault&Millau hostess of the year 2023 Caroline Berends and mister CuliQuiz; Tjitze van der Dam.
Date: Monday, March 31, 2025
Location: H20 Esport Stadium, Purmerend
Admission is free of charge, registration required.
Program
12:30 – 14:15 pm Workshops and master classes.
13:30 – 14:00 hours Wildcard round.
14:15 – 15:00 hours Professionals Battle
15:15 – 16:00 hours The CuliQuiz Battle
16:00 – 16:30 hours Award ceremony
We look forward to seeing you there!
NEW SPONSOR: Local Harvest
We are very happy with our new sponsor Local Harvest. On March 3, they were also present at our event and we were able to get acquainted with Machiel and Pieter and not unimportantly with the assortment of delicious delicacies they can provide for on the drinks board.
Local Harvest is constantly looking for the most beautiful products from Dutch soil that are made with care and love. To do this, they work closely with small-scale producers and suppliers. As a result, they have everything they need for the cocktail menu.
Local Harvest works according to four guarantees:
everything for the drinks menu
You can find high quality local specialties for the drinks menu.
(also) vegetarian assortment
An extensive assortment for vegetarian or vegan drinks menu is offered.
local suppliers
We work as much as possible with local producers and suppliers from the Netherlands.
respect for animals and nature
We only work with producers who respect animals and nature.
Local Harvest only delivers to the hospitality industry. Of course they prefer to visit you to show and taste the products. After all, good taste comes first!
Interested? Please contact Machiel or Pieter:
Machiel Laumans – 06 1433 7233
Pieter Bos – 06 1159 5770
DEALS: Free Terrace Guide – Book deal “SPICES”
ENTREE Terrace Guide 2025
What’s in store for the hospitality industry this patio season?
What’s in store this patio season? Entree Magazine figured it out for you based on trends and openings.
Read about, among other things:
☀️ Spritzers are wildly popular: ‘We sell 500 a day.’
☀️ Full terrace when the sun isn’t shining? Wouter Verkerk tells how!
☀️ Friesland is the culinary destination this summer.
☀️ Design trends on the terrace: ‘It’s more than just a place to relax.’
☀️ And many more trends!
Click here to receive the Entrance Guide for free!
NIEWS: Retrospective 3/3 – Interviews
INTERVIEWS WITH MEMBERS
Tom Lamers: ‘t Raedthuys* in Duiven has 1 kitchen, but 2 star chefs for the next 3 years
It took some getting used to for Tom Lamers (34). After five years as head chef at Het Koetshuis* in Bennekom, since the beginning of this year he shares the kitchen with star chef Hans den Engelsen (65) at ‘t Raedthuys* in Duiven. For the next three years they will be behind the stove there together. “Two chefs in one kitchen, that also took some getting used to for our apprentice chef,” Lamers says with a laugh in an interview.
Read the entire interview here
By: Wieteke Posthumus
~ ~ ~
Ruben van Zanten, ‘t Havenmantsje in Harlingen: ‘Keep developing yourself’
Partner ENTREE Magazine talked to Gastronomic Guild member Ruben van Zanten. Ruben van Zanten (25) started four years ago as an apprentice at ‘t Havenmantsje in Harlingen, since last year he has been at the helm there as head chef. To develop himself he participates a lot in competitions, recently he won the HANOS Gouden Koksmuts at Horecava and took Gold in Rimini (Italy), qualifying him for the WorldChefs Global Chefs Challenge in Wales next year. What is the young chef’s vision? “Short lines, an open atmosphere and good cooperation in the kitchen is crucial.”
Read the entire interview here
By: Madelief de Weerd
Gastronomic Guild unpacks!
Report event Gastronomic Guild on March 3 by Gerard Walters.
REMEKER
What a warm reception at the farm where Remeker cheese is made.
Jan Dirk and our chairman Hans welcomed us with Joris cake and fresh butter from the Jersey cows. With coffee, a convivial atmosphere soon developed and there was plenty of talk about the trade and what keeps everyone busy.
After fifteen minutes Jan Dirk took the floor and took us into farming life 3.0. What an expertise and vision! He explained how to run a farm in a circular and environmentally friendly way, with maximum biodiversity. Together with his two sons he divides the work.
We were explained about the cheese making process and the importance of nutrition for cows. For example, we learned that a cow’s horns act as thermometers, and that you can tell its age from its “annual rings. Every two years, cows have offspring: the bulls go to a rearing facility and young cows enter the herd as older animals go out. Cows over ten years old are no exception here – and they still give just as much milk. Slaughtered cows are returned to the farm store as loosely packed meat cuts. That store is open three days a week – a gourmet candy store!
Of course, this extraordinary company did not come out of the blue. Years of research, cooperation with scientists, like-minded farmers and good contacts with “The Hague” form the basis.
Jan Dirk explained, “It all started when I understood what was happening in the soil.” The magic word is mycorrhiza, a form of cooperation between fungi and plants via the roots. Almost all plants cooperate with fungi underground. This makes for super-healthy soil. And with 550 worms per m², the soil is well aerated and remains permeable to water.
On the first days of March, the 90 cows produce about 33 cheeses every two days. But especially for us, the cows went out to pasture this Monday at a quarter past two for the first time this year and are eating 100% grass again. Result: next week they are already making 40 cheeses per two days, more cheese, less concentrate. A nice profit.
At lunch we enjoyed delicious hot meat, Remeker cheese and bread from Arjan van Buren: Joris bread; pure, nutritious and tasty.
FERMENTING
Because the program ran late, we arrived a little later at the second part of this “H ”honest day: a fermentation workshop at Christian Weij in Ede.
Again, a warm welcome and an inspiring explanation of the fermentation process. According to Christian fermentation is not difficult if you know the rules: time, pure ingredients and the right amount of salt. Vegetables were laid out on all the tables and on the work table was a rich assortment of herbs and spices. Half and full liter preserving jars ensured that everything we made could be properly preserved.
So let’s get to work! Among other things, we made:
Kimchi of pointed cabbage
Pickles of red cabbage with yellow beet and spices like star anise, peppercorn, bay leaf and mace that we pickled in Oosterschelder Purified Seawater (which has the perfect salinity for fermenting, probably the same technique was discovered with vegetables in seawater).
Miso made from emmer wheat and chickpeas
Fermentation is an ancient technique that for a time was less popular due to prosperity and abundance. Sustainability and the fight against waste are now rightly getting attention again. You could tell from everything that real artisans were at work here: cutting, smelling, tasting; everything to arrive at the right quality. Occasionally Christian’s finger or nose would pass through the jars for an approving look.
When all the pots were full, it was time for a beer and a ball from our new sponsor Local Harvest who were also represented.
After a nice thank you from chairman Hans to Christian for the wonderful workshop, everyone went home satisfied. This day showed that our profession is alive and kicking. There will always be interest in honest and healthy food; as long as there are cooks who practice their profession with knowledge and passion.
So: members of the Gastronomic Guild, spread the word and recruit new members!
Oh yes … in the corridors we heard that on Monday, April 14 at ‘Klein Zwitserland’ the first asparagus from Limburg will be cut, prepared and tasted. And before that on March 31 the CuliQuiz Battle in Purmerend where I may be on the GG Panel 😊. See you then!
