The style of food I offer as Private Chef
Although I am trained in the classic French cuisine, my experience doesn’t stop there. My travels have led me to Italy and Asia where I took intensive cooking courses. So my culinary preferences range from great steak tartar, lovely French dressing, fresh sole with ratatouille and beurre blanc to crispy fresh Vietnamese spring rolls and creamy risotto. Even though these dishes are seemingly simple, it is precisely this simplicity that demands flawless execution of preparation. And, of course, I only use the best, fresh ingredients.
How I developed skills and experience as a chef
I have been in and around kitchens for as long as I can remember. To learn more about the hospitality business, I went to the Hotelschool in Amsterdam.
All in all, I have been working in renowned (michelin-starred) restaurants and catering companies in the Netherlands, France and the UK for almost ten years. Cooking, event management and catering never ceases to fascinate me. I guess you could call it an obsession, in a good way though!
How I stay interested and keep up-to-date with trends in gastronomy
Managing and organising an event or catering is something vastly different from working in the kitchen of a restaurant. What they have in common however, is that the work is always fast-paced and demands long working hours. I have always enjoyed both. That is why I regularly step behind the stove in a restaurant (most recently at Baut in Amsterdam) to feel the stress of service again, meet new chefs and get inspiration for new recipes and dishes. I use this knowledge to keep the dishes served by Nina Catering fresh and original.