Dutch Cuisine logo op Koppert Cress Box

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Koppert Cress is the first producer within the food sector to enter into a partnership with Dutch Cuisine. Rob Baan (CEO Koppert Cress), Ferdie Olde Bijvank and Monique Mulder (the Dutch Cuisine chairman and daily board member respectively) signed a collaboration agreement to seal this partnership. Through this collaborative effort, Koppert Cress will actively convey … Continue reading “Dutch Cuisine logo op Koppert Cress Box”

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Dutch Cuisine tools in Holland Toolkit

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On 12 September of this year, Dutch Cuisine ambassador Angélique Schmeinck realised a tantalising Taste Expedition, packed with delicious home-grown Dutch products for the supporting management of the Dutch foreign embassies during their bi-annual repatriation week in the Netherlands. During this eating sensation, the Dutch Cuisine Tools were presented that have been incorporated in the … Continue reading “Dutch Cuisine tools in Holland Toolkit”

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Time for quality within care!

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It’s high time for quality within care! That was the slogan utilised by Dutch Cuisine ambassador Hans Everse (Zorgstroom Tafel Thuis and Gastronomisch Gilde), Tamara de Weijer (Arts en Voeding), Koen van der Linden and Jeroen Mulder (Slingeland hospital) and Rik Diepenbrug (Stichting Wonen en Zorg Purmerend) on the ‘Dag van de Gastvrijheid’ (Hospitality Day), … Continue reading “Time for quality within care!”

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Dutch Cuisine meets Eataly reaches 2.5 million people

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In honour of the state visit to Italy by King Willem-Alexander and Queen Maxima, as well as an accompanying trade delegation, SVH Master Chef and Dutch Cuisine ambassador Angélique Schmeinck, and Michelin star chef Viviana Varese presented their vision on the future of food during the showcooking event ‘Dutch Cuisine Meets Eataly’. This unique experience, … Continue reading “Dutch Cuisine meets Eataly reaches 2.5 million people”

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FoodUp! Academie launched

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On 9 September, the first ever FoodUp! Academy launched its first two academy days. Nineteen participants from the Brabant province’s agri-food sector went on a whirlwind trip through the food landscape of Brabant, and were simultaneously immersed in the theory of food transition. For more information, go to: www.foodupbrabant.nl/project/foodup-academie

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VIS|SCH

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During VISSCH, the culinary fish festival in Scheveningen, Dutch Cuisine presented a cooking demo and tasting that has been realised by Bisq, an innovative food start-up. Bisq is a Dutch Cuisine ambassador and has recently launched the Dutch version of ‘bisque’, a fish soup made with Dutch ingredients such as the by-catch from the North … Continue reading “VIS|SCH”

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Dutch Cuisine and the Nationaal Actieplan Groenten en Fruit

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Dutch Cuisine is looking to visibly continue its programme of ’healthy and tasty dishes’ within the healthcare sector. To this effect, an active collaboration has been launched with the National Fruit and Vegetable Plan of Action (NAGF). Dutch Cuisine will also play a supporting role within this collaboration in realising its objectives, including offering two-step … Continue reading “Dutch Cuisine and the Nationaal Actieplan Groenten en Fruit”

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10 bullock balls and veg stems by Albert Kooy at Food Unplugged

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During Food Unplugged on 24 June in Ede, Dutch Cuisine ambassador Albert Kooy conducted a No Waste Workshop. During this workshop, remainders were incorporated within the ingredients, such as bullock balls, stems, fish spare ribs and more surprises besides. Dutch Cuisine ambassador Christian Wey also conducted a workshop on fermenting, WUR held a short lecture … Continue reading “10 bullock balls and veg stems by Albert Kooy at Food Unplugged”

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