Every third Thursday of the month, top bartender Tess Posthumus organizes the event ‘ShakingSupper in collaboration with chef Joey de Vries. It is a special edition of the Cocktail Nights at Supperclub Amsterdam where Tess and Joey join hands for a special cocktail and food pairing. The evenings consist out of a five-course dinner or small bites, matching with surprising cocktails and music by Sheila Hill and Wife Beaters.
‘Lost animals’ like bull calves, young goats and Jersey bulls are usually destroyed because they have little economic value. Willem Schaafsma of restaurant ‘Eindeloos’, Sicco Gerlsma of restaurant ‘Tandjong Priok’ and butcher Jan Walburg established the ‘Lost Animals’ foundation. This Frisian (north part of the Netherlands) foundation wants to prevent animal cruelty and reduce the waste of these ‘lost animals’. The foundation was launched on 4 October 2014, World Animal Day, at a special lunch in the partially reopened restaurant ‘Tandjong Priok’ in Arum by signing an agreement with a local farmer, cattle dealer and butcher.
In response to the many restaurant promotion weeks in the Netherlands, François Geurds of FGRestaurant**, FGFoodLab and FGShop introduced the ‘FG Food Gamble’ promotion. For a fixed price of € 130, – per person, guests can challenge their luck with the number of courses they will get at the two starred Michelin restaurant. They may draw a card with 4 to 7 courses on it and the kitchen staff will prepare the number of courses that is drawn, or the average amount in the case of different cards. A joker card is hidden between the deck, which will mean an extra for instance live cocktail making at the table.
With this creative campaign François Geurds introduced a countermove for the many promotion weeks. François mentions in the interview by MissetHoreca, that some of the organized actions may affect the company in a negative way. For this reason, he takes matters into his own hands with this FG Food Gamble promotion and will not join third party campaign weeks anymore.
Would you, as chef or company, like to make your own signature Dutch cheese with Mirjam, feel free to contact her!
Mirjam van Hest, daughter of chef Martin Willemsen, started her cheese making profession after finishing her education at the Hotel Management School. Together with her husband, William van Hest, she runs the wholesale cheese company Fromagerie Guillaume, since 1995. Nowadays their son Bas also works at the company which is specialized in composing cheese assortments for the top notch restaurants.
A while ago Mirjam had the idea to create a cheese with Cas Spijkers (famous Dutch chef), based on his herbs and spices-knowledge and her cheese knowledge. Because of the unfortunally and early death of Cas Spijkers this remained just an idea. Now, a couple of years later, the first cheeses have been created with some other inspiring chefs. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as a base for her artisan, extra creamy farm cheese. She also has her own website for these cheeses; Mir’s Heart & Soul, at the website you can find where her cheeses are sold.
Another fun marketing campaign of Coca-Cola to spread ‘Happiness‘. The brand introduced bottles that could only be opened with two people. This way Coca-Cola encouraged students to start talking: opening the bottle together was the icebreaker.
Other actions from Coca-Cola that we’ve spotted; the eco-bottles in 2012 and the ice-bottles in 2013.
Last Thursday 2 October the flagship hotel of Mercure reopend, the Mercure Amsterdam City. The entire lobby, restaurant, the flexible workplaces and the lounge are merged in order to meet the changing needs of their guests: “People are travelling more than ever, they are aware of what they want and strive to achieve this. The call for comfort and authenticity is great. At the fully refurbished Mercure Hotel Amsterdam City we offer the high international standards that can be expected from an international hotel and at the same time we let guests get acquainted with local elements that give the hotel its own personal touch” according to Caro Eekelen, COO Accor Hotel Services Benelux.
During this year’s Chefs®evolution, the international website Gastronomixs.com was launched. Gastronomixs is already familiar in the Netherlands and used by a lot of Dutch topchefs. Gastronomixs is an online platform filled with ideas, recipes and inspiration about food. It inspires chefs to create new dishes or to adapt existing recipes. This website contains all the classic cooking methods but also the latest techniques all ordened by ingredient or product. Gastronomixs.com is designed to simplify the culinary creative process! Watch their video for more information.
The gentlemen of the Gastrovan prepare a Burgundian meal in the farm of ‘Hoeve Biesland’ in Delfsgauw, The Netherlands, on 10, 11 and 12 October. The stable of the farm will be transformed into a pop-up restaurant that serves 4-course dinners and 3-course lunches. Gastrovan prepares a special menu using fresh organic vegetables of ‘De Groentenboerin’ (The Vegetables Farmer) and the organic beef, lamb and dairy products from the farm itself. The purpose of this event is to get people acquainted in a culinary and educational way with local and organic food.
Here’s a video about the new television series ‘World’s Best Chefs’. It is a new series from Fox in which Katie Button, chef of restaurant Cúrate in Asheville, North Carolina, visits a number of three-star chefs; Grant Achatz, Ferran Adrià, Joan Roca, Alex Atala, Michel Bras, Daniel Humm, Gaston Acurio, Massimo Bottura, Andoni Luis Aduriz and Jose Andres.
We can’t wait for this series to start in the Netherlands and we think a lot of chefs and foodies do too. Who is going to broadcast it?
Update: from 26 October on, 24 Kitchen will broadcast ‘The World’s Best Chefs’ in the Netherlands.
The Dutch jenever brand KETEL1 launches a new commercial this week. In this video campaign Bob Nolet, 11th generation of the KETEL1 family business, gives a unique insight in his life. For over 300 years, the family business in Schiedam brews this artisan jenever. A special aspect is that in each generation only one member of the family receives access to the secret recipe of the drink.
KETEL1 feels strongly connected with personal stories. They launched storytelling video before with Dutch singers Joshua Nolet (Chef’Special) and Willem de Bruijn (Opposites) in the lead.
Another example of Storytelling; ever thought about the story you could tell about your restaurant or hotel?
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
Every third Thursday of the month, top bartender Tess Posthumus organizes the event ‘ShakingSupper in collaboration with chef Joey de Vries. It is a special edition of the Cocktail Nights at Supperclub Amsterdam where Tess and Joey join hands for a special cocktail and food pairing. The evenings consist out of a five-course dinner or small bites, matching with surprising cocktails and music by Sheila Hill and Wife Beaters.
‘Lost animals’ like bull calves, young goats and Jersey bulls are usually destroyed because they have little economic value. Willem Schaafsma of restaurant ‘Eindeloos’, Sicco Gerlsma of restaurant ‘Tandjong Priok’ and butcher Jan Walburg established the ‘Lost Animals’ foundation. This Frisian (north part of the Netherlands) foundation wants to prevent animal cruelty and reduce the waste of these ‘lost animals’. The foundation was launched on 4 October 2014, World Animal Day, at a special lunch in the partially reopened restaurant ‘Tandjong Priok’ in Arum by signing an agreement with a local farmer, cattle dealer and butcher.
In response to the many restaurant promotion weeks in the Netherlands, François Geurds of FGRestaurant**, FGFoodLab and FGShop introduced the ‘FG Food Gamble’ promotion. For a fixed price of € 130, – per person, guests can challenge their luck with the number of courses they will get at the two starred Michelin restaurant. They may draw a card with 4 to 7 courses on it and the kitchen staff will prepare the number of courses that is drawn, or the average amount in the case of different cards. A joker card is hidden between the deck, which will mean an extra for instance live cocktail making at the table.
With this creative campaign François Geurds introduced a countermove for the many promotion weeks. François mentions in the interview by MissetHoreca, that some of the organized actions may affect the company in a negative way. For this reason, he takes matters into his own hands with this FG Food Gamble promotion and will not join third party campaign weeks anymore.
Would you, as chef or company, like to make your own signature Dutch cheese with Mirjam, feel free to contact her!
Mirjam van Hest, daughter of chef Martin Willemsen, started her cheese making profession after finishing her education at the Hotel Management School. Together with her husband, William van Hest, she runs the wholesale cheese company Fromagerie Guillaume, since 1995. Nowadays their son Bas also works at the company which is specialized in composing cheese assortments for the top notch restaurants.
A while ago Mirjam had the idea to create a cheese with Cas Spijkers (famous Dutch chef), based on his herbs and spices-knowledge and her cheese knowledge. Because of the unfortunally and early death of Cas Spijkers this remained just an idea. Now, a couple of years later, the first cheeses have been created with some other inspiring chefs. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as a base for her artisan, extra creamy farm cheese. She also has her own website for these cheeses; Mir’s Heart & Soul, at the website you can find where her cheeses are sold.
Another fun marketing campaign of Coca-Cola to spread ‘Happiness‘. The brand introduced bottles that could only be opened with two people. This way Coca-Cola encouraged students to start talking: opening the bottle together was the icebreaker.
Other actions from Coca-Cola that we’ve spotted; the eco-bottles in 2012 and the ice-bottles in 2013.
Last Thursday 2 October the flagship hotel of Mercure reopend, the Mercure Amsterdam City. The entire lobby, restaurant, the flexible workplaces and the lounge are merged in order to meet the changing needs of their guests: “People are travelling more than ever, they are aware of what they want and strive to achieve this. The call for comfort and authenticity is great. At the fully refurbished Mercure Hotel Amsterdam City we offer the high international standards that can be expected from an international hotel and at the same time we let guests get acquainted with local elements that give the hotel its own personal touch” according to Caro Eekelen, COO Accor Hotel Services Benelux.
During this year’s Chefs®evolution, the international website Gastronomixs.com was launched. Gastronomixs is already familiar in the Netherlands and used by a lot of Dutch topchefs. Gastronomixs is an online platform filled with ideas, recipes and inspiration about food. It inspires chefs to create new dishes or to adapt existing recipes. This website contains all the classic cooking methods but also the latest techniques all ordened by ingredient or product. Gastronomixs.com is designed to simplify the culinary creative process! Watch their video for more information.
The gentlemen of the Gastrovan prepare a Burgundian meal in the farm of ‘Hoeve Biesland’ in Delfsgauw, The Netherlands, on 10, 11 and 12 October. The stable of the farm will be transformed into a pop-up restaurant that serves 4-course dinners and 3-course lunches. Gastrovan prepares a special menu using fresh organic vegetables of ‘De Groentenboerin’ (The Vegetables Farmer) and the organic beef, lamb and dairy products from the farm itself. The purpose of this event is to get people acquainted in a culinary and educational way with local and organic food.
Here’s a video about the new television series ‘World’s Best Chefs’. It is a new series from Fox in which Katie Button, chef of restaurant Cúrate in Asheville, North Carolina, visits a number of three-star chefs; Grant Achatz, Ferran Adrià, Joan Roca, Alex Atala, Michel Bras, Daniel Humm, Gaston Acurio, Massimo Bottura, Andoni Luis Aduriz and Jose Andres.
We can’t wait for this series to start in the Netherlands and we think a lot of chefs and foodies do too. Who is going to broadcast it?
Update: from 26 October on, 24 Kitchen will broadcast ‘The World’s Best Chefs’ in the Netherlands.
The Dutch jenever brand KETEL1 launches a new commercial this week. In this video campaign Bob Nolet, 11th generation of the KETEL1 family business, gives a unique insight in his life. For over 300 years, the family business in Schiedam brews this artisan jenever. A special aspect is that in each generation only one member of the family receives access to the secret recipe of the drink.
KETEL1 feels strongly connected with personal stories. They launched storytelling video before with Dutch singers Joshua Nolet (Chef’Special) and Willem de Bruijn (Opposites) in the lead.
Another example of Storytelling; ever thought about the story you could tell about your restaurant or hotel?
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