Kasper Kurdhal, executive chef of Le Chalet de la Forêt in Brussels, Belgium loves intellectual stimulation, discussion and reading. It is what guides him in his interactions with chef patron Pascal Devalkeneer and it is also what he cherishes in his friendships. Here are 10 lessons I've learned from my long conversation with this talented Danish chef. Learn to say no: At the age of 27, Kasper Kurdhal could have gone to Seville to open a restaurant for Ferran Adria. Most people would have jumped at such an opportunity but Kasper thought this offer was too good to be true. The reason was not for lack of experience or self-confidence or even age but rather because he did not want to become a 'product' of the el Bulli method for the rest of his life. Ferran Adria not only understood the decision but also told him he was right at that stage. Sometimes, it is best to take a step back and say no. Even when others might tell you otherwise. Identify what can hold you back and take … [Read more...]
10 lessons we learnt from Enrico Crippa
Enrico Crippa is a perfectionist chef working his magic in the town of Alba at the world renowned restaurant Piazza Duomo. Together with Massimo Bottura, Niko Romito and Massimiliano Alajmo he is a leading light in Italian gastronomy today. The chef draws a lot of inspiration from art and also a garden which he visits each morning. Before summer we had the opportunity to spend time with this talented Italian chef and interview him. Here are the lessons we have distilled from the time we spent in Alba. Think outside the box: The best dish that Enrico has ever created does not require any cooking or preparation. It is his world famous insulate which comes directly from the restaurant garden a few kilometres outside Alba. He created it upon a request by some women who wanted a salad at the restaurant. He went out of his way to create something out of the ordinary. The salad does not have any dressing or preparation but requires time to grow the leaves, to clean and assemble them. A … [Read more...]
10 things we learnt from Syrco Bakker (Pure C)
Few people would imagine that Cadzand could be the location for a highly successful restaurant. Dutch chef Syrco Bakker is the chef of Pure C, a restaurant created by Dutch renowned chef Sergio Herman in Cadzand, Zeeland on the North Sea in the Netherlands. Syrco is still young but is already a top performer and one of the rising stars of Dutch cuisine. We have published our interview with him last month. Here are the ten lessons we learnt from our conversation with him. Forget about the things you cannot control: When you are striving for perfection, sometimes you tend to focus on things that may be beyond your control and which you cannot correct. Syrco says that he has learnt to forget about the things that are beyond his control because it is a waste of energy and ends up putting you in a bad mood. Learn from your mentors: Syrco has had a number of top mentors from Jonnie Boer to Gordon Ramsay and Sergio Herman. He has learnt lessons from each of them and uses that experience … [Read more...]
10 things we learnt from Sven Elverfeld
German chef Sven Elverfeld is a chef with a conscience. He is also a top performer. His restaurant Aqua in Wolfsburg may be one of the best in the world (it has three Michelin stars since 2009) and is currently 33rd in the World’s 50 Best Restaurant list). We have published our interview with him earlier. Here are the ten lessons we learnt from our conversation with him. 1. Give more than you receive: Sven made his voice heard during the refugee crisis. He did not do it for publicity but rather because he believes that when you are in a position to give back to society, you need to take your responsibility and just do it. He tells me being a successful chef is not all about the glamour. When you are striving to be successful, do not just think about yourself but also about how you can give back to your community. Giving more than receiving does not distract you from success. 2. Work ethic is of utmost importance: Success does not come by chance. Sven has rarely if ever missed a … [Read more...]
10 things we learnt from Peter Goossens (Hof van Cleve)
Belgian chef Peter Goossens is probably one of Belgium's most internationally known chefs. He has been in the World's 50 Best Restaurants list for many years and is one of only three Belgian chefs to have three Michelin stars. Just before summer we spent time with this high-performing chef. We have already published the interview but here are the 10 lessons we learnt from that morning. Doing great work is not enough, you also need to promote it: Peter Goossens uses the example of how fries were invented in Belgium but lack of communication meant that they are internationally known as 'French fries'. It is a bit mad to have allowed this to happen he tells us. And he is right. In many areas of life, many are shy to promote what they have done or are not good at communicating it. If you do not communicate, you cannot expect others to know what you are doing. To find the motivation you need to love what you do: How do you retain motivation when you have reached the top? Peter … [Read more...]
10 things we learnt from Gert De Mangeleer (Hertog Jan)
Gert De Mangeleer is the youngest ever Belgian chef to achieve 3 stars in Belgium. He is the chef and co-owner of Hertog Jan together with Joachim Boudens. A few days ago, the restaurant was listed as 53rd in the World's 50 Best Restaurants making it the highest ranked restaurant in Belgium. Earlier this year, we spent some time with Gert and Joachim at the restaurant in the outskirts of the idyllic Belgian city of Bruges in Zedelgem. Needless to say, it was an inspiring time and we have distilled the lessons learnt. 1. You can plan but learn to expect the unexpected: Both Gert and Joachim were aiming towards a third Michelin star when they decided to move from their old restaurant and in many ways, they designed the restaurant with this aim in mind. They were caught by surprise when they earned the third Michelin star in their old location but it goes to prove that success sometimes comes when you don't expect it. It also teaches you not to look for excuses but rather to lean in … [Read more...]
10 things we learnt from Sang-Hoon Degeimbre (L’ Air du Temps)
This is the second post in our series on 10 things we learnt from very successful chefs. Our second is Sang-Hoon Degeimbre, a self-taught chef who is considered to be one of the most innovative chefs in Belgium. His story is an inspiring one because he cooked for the first time in his own restaurant calling it ‘the bluff of his life’. He has now been cooking there for the past 17 years, has 2 Michelin stars and it is one of a handful of restaurants in Belgium growing its own produce. He is known for his inventive combinations of uncommon ingredients and constant innovation. 1. Creativity comes from constant questioning: At this level, creativity is essential. But there is no magic formula for creativity. Not being trained as a chef means that you are constantly seeking answers to your questions. Sang-Hoon believes everyone is born creative. But what is necessary is to keep and open mind and have an interest in everything. We all want to create something but it is not always easy for … [Read more...]
10 things we learnt from Sergio Herman
Sergio Herman is not just a chef. He is one of the top creative minds to come out of the culinary world in the past years. His story could be an inspiration for many not just in the culinary world but for those who work in all creative fields. After all, today's top chefs are not only cooks, they are also artists in their own right. Driving back home after meeting him, I was thinking of the many lessons in just over an hour speaking with this incredibly successful chef. When you meet him, you realise he is buzzing with energy but also incredibly focused in his responses. With this, we are starting a new series on the lessons to learnt from these high performers. We hope that this serves as inspiration not only to chefs. 1. To reach the top you need to work hard, extremely hard. There is no short-cut for success We have heard it many times and it might sound like a cliché but you cannot be successful if you are not prepared to make sacrifices. For many years, Sergio worked … [Read more...]