Chef's stories

Free Kitchen Society by Chaud Devant marks a revolution in the look & feel of professional chefs and servicewear. Inspired by Delacroix’ famous painting about the French Revolution “Liberty Leading the People”, we are emphasizing a new era of freedom, equality and brotherhood among chefs and service staff...

He's a chef, but you could also call him an inspiring thinker. An innovator. A warrior. A team player. A Dutch master. We're talking about Joris Bijdendijk, Michelin-star chef of RIJKS*, the restaurant at the Rijksmuseum in Amsterdam in the Netherlands. "We need one another to form a whole. It takes quality products to make quality dishes."

What does it take to get a man out of his clogs after 30 years? A pair of Michelin shoes. We talked to two-star chef Claude Bosi about courage and team spirit, about Bibendum and Michelin, about magic, colour and light - and of course, about the shoes.

"Keep working towards your goal and don't be distracted by other things along the way." We spoke with Peter Goossens (Hof van Cleve***) about the strength of his restaurant, but also about creativity and hard work.

What does it feel like to earn a third star? We spoke with Jannis Brevet (Inter Scaldes***) about the three stars that his restaurant now owns. "It never became an obsession but it was an ambition and an aim."

Bianca van der Lee of Chaud Devant has won the 10th edition of the Amsterdam Entrepreneur Awards 2017. Van der Lee started in her student days with a one-man business in Amsterdam and now conquers the world with trendy chef's clothing. In ten years she is the first female entrepreneur to win this award.

We are pleased to announce that Chaud Devant is now one of the official suppliers of the 2018 MICHELIN guide launch events in Great-Britain & Ireland, Germany, Belgium & Luxembourg and The Netherlands. In recognition of the starred chefs and those who are inspired by their talent, the Dutch company Chaud Devant has joined forces with Michelin with its in-depth expertise in advanced ground control to create a new safety shoe equipped with a Michelin technical sole.

During their traineeship in Tokyo, Rudi van Beylen and Filip Claeys saw how selfish their Japanese colleagues could be. Fish of lesser quality is exported and the best fish is kept for themselves. Filip, who grew up in a fishing family, immediately saw how crazy it is to send second-rate fish to the other side of the world, especially to a country on the North Sea.

Vegetarian and vegan cuisine is not always popular with chefs, as it requires considerable research and offers limited options. "Three years ago, I noticed that it had become a source of irritation for many of the chefs in my area when yet another vegetarian order was placed," explains chef Friedjof Kempenaar from Rotterdam, the Netherlands. "They were not particularly interested. On the other hand, I knew lots of vegetarians who often complained that they were appeased with a goats cheese salad far too often."

He was already the sous-chef before he graduated. And after being active on Instagram for less than a year, he already has 15,000 followers. How social media gave the life of Gunter Paffendorf (26) a turbo charge.