NK Master-Apprentice Prize - Kay Stevense and Gijs Boender


Hotel restaurant 't Lansink Hengelo*

Last January, 6 teams came together to compete for the title of Chaud Devant Master-Apprentice. This competition has been organized for years by the Gastronomical Guild at HORECAVA. Master Kay Stevense and apprentice Gijs Boender from hotel restaurant 't Lansink* exceeded the expectations of the jury and brought the brand-new trophy back to Hengelo. They are proudly the new Dutch champions.

"Our chef (Lars van Galen) inspired us to participate in this competition," says Kaye. "He used to compete himself and convinced us that it's mainly a great challenge for oneself."
Additionally, the men see it as a good way to attract new apprentices and it gives a positive vibe to the entire establishment.


'PLAY YOUR OWN GAME'

Kaye continues: "Gijs and I have been working together for a long time and we're well-coordinated. On the day of the competition, it was like a very busy mise en place day with very little time; we were just working really hard." The fine and relaxed connection between both chefs is clearly palpable. "Kaye has mainly taught me not to look at others but to concentrate on ourselves, to 'play' our own game, and just to cook really hard and deliciously," says Gijs.

Kaye talks about the jury's enthusiasm regarding their amuse-bouche, starter, mise en place, and hygiene, and how he already smelled the scent of victory. "Everything was going well until the main course didn't go as we would have done it here; the meat should have been cooked a bit further, and then my spirits sank."

It took 1.5 hours before the winners were announced. "The stress came mostly for me after we finished cooking," says Gijs. "Before that, we had our playbook and we were really in a kind of trance together."

 

'THERE IS ONLY 1 PLACE'

The ensuing victory was one of true euphoria for the entire Lansink team, who followed the competition live via the group chat. "Chef taught us there is only 'one place,' and that is, of course, the first place," says Kaye. "Winning that gave us a lot of energy and positivity."
Gijs jokes, "We've never been greeted with such enthusiasm in Hengelo; for weeks, I found our picture everywhere, even in the fridge."

The proudly won trophy sits on the chef's table. Next year, Kaye and Gijs want to cook together again, and this time they're going for the golden chef's hat. "We just need to negotiate the age limit."
We enjoy a delicious lunch with perfectly matching wines from the very enthusiastic and driven Maître Emma Cimballi... and can only confirm what the jury said, "real cooking is happening here, and the taste is unbeatable."