Inspire
NK Master-Apprentice Prize - Kay Stevense and Gijs Boender
Clay in our hands, passion in our eyes, creating your own tableware – Which chef wouldn't want that?
Yornie van Dijk, the chef-owner of Restaurant Basiliek in Harderwijk, is soaring to new heights. In just a few years, he has earned recognition from Gault&Millau and Lekker, garnered numerous chef awards, and clinched a Michelin star with his remarkably young team at Basiliek.
With its annual New Generation Chefs Election, The Farm Kitchen, a sustainable food concept, offers a stage to talented chefs who are translating the transition to healthy and sustainable food into enticing, tasty dishes. This year, Efthymia Veliskaki won and the year before, Lotte Vermeer. Hospitality brand Chaud Devant shares and supports this mission and hopes that many chefs will be inspired to sign up for the next edition in 2024.
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.
He has been cooking for more than half of his life. And since he is 31 years old, you could say that is quite a long time indeed! He launched his own restaurant, correction, atelier in Amsterdam about a year ago. We are talking about Michael Wolf, who previously worked in the kitchens of Envy, Oud Sluis***, Vila Joya** and Bareiss**. A passionate Austrian who speaks Dutch with a Zeeland accent.