Thursday 1 November we are closing the wonderful programme we organised this cultural year with a lecture and an exclusive dinner. This food event is themed around the New Dutch Cuisine and is called: Dutch Cuisine – Frisian Food.

Dutch Cuisine is an organisation committed to putting the Dutch cuisine and food culture on the map both nationally and internationally. The movement is focused on local and seasonal (organic) produce which connects fully to the philosophy of Farm of the World and everything that is going on at De Kreake.

We start the afternoon with two speakers both following the principles of Dutch Cuisine. Albert Kooy developed as one of the founders of this philosophy the ‘five principles of the New Dutch Cuisine’ focusing on a better future for man, animal and nature. Gerard Voskuilen, our second speaker, developed the curriculum of Dutch Cuisine at the ROC Friese Poort in Sneek, together with Kooy. Voskuilen will speak about this curriculum and how the students react to this programme.

Especially for this occasion we are serving an exclusive dinner after the lectures, which will be made by the students of ROC Friese Poort. They will use the traditional wood oven and products of De Kreake. And of course the dinner will be prepared according to the Dutch Cuisine philosophy!

Albert Kooy, Master Chef, and founder of The Dutch Cuisine, as well as author of two books and developer of multiple culinary concepts for various Restaurants and Hotels.

Kooy started his career on board of the HM Van Speijk of the Dutch Royal Navy, cooking and traveling around the world. After the Navy, Albert returned to the Netherlands where he worked in high-end Michelinstar Restaurants, such as De Hoefslag **, De Swaen ** and Yamazato* in Hotel Okura. Eager to expand his knowledge, Albert worked in Switzerland and France at Le Moulin de Mougins ***. Master Chef Albert Kooy studied the Chinese and Japanese Cuisine and developed his own signature in cooking, principally based on “pure”. The best seasonal ingredients with minimal preparation, but striving for perfection. Each bite should be a celebration! His philosophy became The Dutch Cuisine, which resulted in his first book: ‘The New Dutch Cuisine’ published in 2006. Focused on 80% vegetables and 20% animal, Albert utilizes seasonal, sustainable ingredients to create dishes inspired by the Dutch culture. In 2012 his second book was published: ‘The 5 ingredients for better, fresher, healthier and more pure food’. In this manifest of the Dutch Cuisine, Master Chef Albert Kooy advocates for a cuisine that is inspired on Dutch culinary tradition, in combination with international ingredients and modern preparation techniques.

Eager to spread his philosophy, Albert transitioned into education, starting at the Hotelschool in Den Bosch. In 2007 the opportunity presented to move to Stenden University Leeuwarden as Executive Chef.

Gerard Voskuilen is een gedreven vakman die sinds een aantal jaren werkt bij ROC Friese Poort, Sneek. Naast de reguliere koksopleiding is hij samen met het Willem I College in ‘s-Hertogenbosch gestart met de opleiding gespecialiseerd kok Dutch Cuisine. Met deze opleiding wordt de nieuwe generatie koks opgeleid; de koks van de toekomst. Om de opleiding goed vorm te kunnen geven is Gerard Voskuilen steeds in gesprek met zowel chefs in het werkveld, producenten, als wetenschappers. Stages en reizen zijn een belangrijke inspiratiebron. Maar ook continue in gesprek blijven met de studenten is essentieel.

Dutch Cuisine – Frisian Food | Thursday 1 November 2018
Location | De Kreake in Húns
Start Lecture | 16.00 uur
Start dinner | 18.00 uur
Costs | € 50,- per person (including dinner)

Book your ticket here. This is through the official ticketing system of LF2018 .