Belgian chef Kobe Desramaults does not need much introduction. Chef of top foodie destination In De Wulf and owner in Gent of De Vitrine and De Superette, here he reveals his more personal side in a quick question and answer session when we interviewed him recently. See the fully story here.
What are the trends today which weren’t around when you started?
For many years, there has been a strive to use technology in the kitchen. I followed sous vide very closely. I did it all myself and I am not going to judge it but I believe in a certain different type of cooking. for example, recently we had a one year old lamb which was aged for three weeks. We cooked the shoulder on a very slow fire. The end result when you carve it cannot be achieved with a normal oven. Technology does not always mean better. But what worked in the past is also not necessarily better. It is important that we have the knowledge so we can be selective. That is technology. You should choose what you want to work with. It should never be a gimmick.
Social media and Instagram. How does it influence you? Do you see good sides to it or bad sides?
I dont see a bad side to social media. It does create some pressure because I follow some chefs. But I also get inspiration from others I follow like tattoo shops, artists and bike shops.
But for example, I work with a farmer and he has a certain type of cauliflower. I wanted to make a dish with oyster water and fresh goats cheese but saw that a restaurant nearby had exactly the same idea so I did not create the dish. It creates pressure which is good. It is also nice to see people are excited about your place.
Before this was the media. Now, you are your own media. When I see certain restaurants on Instagram, I say wow, I want to go and eat there and I am seeing what they are serving through their eyes.
Chefs that inspire you?
Steve Harris from the Sportsman. This is one of the great chefs I know. Then there is also Sergio Herman, who is the only chef I worked for who is completely opposite to me. But as a chef and as a person, he really inspired me at an age when I needed that inspiration and guidance.
Your best meal ever?
Every week it changes. I recently was back from a business trip and my girlfriend cooked a Greek meal which was amazing.
New chefs to watch in Belgium?
Yannick Van Aeken who has been a sous-chef at Noma for many years and has opened a restaurant, Humphrey in Brussels. I am really curious to see what he is doing. Also Matthias Speybrouck of Va et Vient in Kortrijk.
Something you wouldn’t eat?
If it is done in a proper way, I will eat normally everything.
Do you cook at home?
I do enjoy cooking at home.
Your favourite dish to eat?
The flammekueche at De Superette. It is one of the best things ever.
What do you think about people who take photos in restaurants?
No problem at all.
What technology from a professional kitchen should people have in their homes?
People should give more importance to knifes. They should work on knife skills and I think that this should be taught at school.
Best place to eat?
The Sportsman, in Kent – not because it is so progressive but for the feeling and warmth when you eat there.
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