Maarten Wessels is de volgende spreker die wij bekend maken! Ook is hij jurylid bediening. Maarten heeft jarenlange ervaring op gebied van gastvrijheid en heeft vele opleidingen afgerond. De verschillende opleidingen in zowel hotel management als een lerarenopleiding maken hem zeer deskundig en breed inzetbaar. De daarna volgende pre-master Arbeid- & Organisatiepsychologie heeft zijn kennis en kunnen nog positiever beïnvloed. Tel daarbij op zijn jarenlange horeca-ervaring, trainingen, presentaties en passie voor het vak, en je hebt een meester in gastvrijheid. Vanuit Wessels trainingen ondersteunt Maarten het juryteam & is spreker tijdens de wedstrijd. Hij weet als geen ander wat goede service is en hoe de deelnemers daar nog beter in kunnen worden. Maarten is verheugd om bij een mooi culinair evenement als deze jury te mogen zijn. Wij zijn blij hem in de jury te hebben!
Tijdens de wedstrijd zullen de hostessen van Best Hostess u verwelkomen! Best Hostess is dé ervaren hospitality specialist met nationale en internationale expertise. De professionele gastvrouwen van Best Hostess zijn een waardevolle toevoeging wanneer het gaat om uitstraling van uw bedrijf en de ontvangst en verzorging van uw gasten. Wilt u meer exposure voor uw bedrijf, uw productimago verbeteren of heeft u tijdelijk extra personeel nodig? Best Hostess helpt u graag! Met voldoende informatie over uw bedrijf of product, kan onze gastvrouw met trots naar buiten treden als hét visitekaartje van uw bedrijf en er zo voor zorgen dat u uw handen vrij heeft voor andere zaken. Best Hostess richt zich op uw commerciële doelen, uw doelgroep en targets. Best Hostess is actief in heel Nederland maar ondersteunt u ook graag internationaal. Best Hostess at your service.
Ook dit jaar hebben we tijdens de wedstrijd weer inspirerende sprekers. Thomas Luttikhold is spreker namens Wastewatchers. De organisatie bestaan uit een enthousiaste groep jonge mensen en zij maken zich hard tegen voedselverspilling in de horeca. Jaarlijks verspillen organisaties die eten en drinken verstrekken €1 miljard euro aan goed voedsel. Een verspilling die enorm veel impact heeft op de portemonnees van de bedrijven, maar ook op ons milieu. Dat vinden zij onbegrijpelijk. Samen met (bedrijfs-)restaurants, hotels en de zorgsector pakken zij voedselverspilling bij de wortel aan en weten het preventief te reduceren!
As you all know, we are busy with the organization of ECT 2017. We are the last few weeks facing with a few cancellations and also the continued participation of a number of hotels.
We believe that the European Culinary Trophy is created for and by the participants together with the enthusiastic support of the ambassadors.
We therefore, reluctantly, decided this weekend to cancel ECT2017, purely because the participants are not sufficient and secondly, all this must take place in the framework of ECT.
We will start next year again to organize the 5th edition European Culinary Trophy in January 2018 and we will shine like never before! Obviously we are very happy with your support and input. Thank you!
Kind and culinary regards,
Perry van Dijk & Steven Bekker
The Wijngaard Cheese Family
Grandpa Piet started in 1936 with the trade in cheese, actually as a medium of exchange for the groceries who he provided to the farmers in the region of Woerden in the Netherlands, where he was paid by cheese. During that age, cheese got more and more important. The cheese was delivered by boat on the Old Rhine, where the old warehouse is situated alongside. Exclusively by many hands, the cheeses came on the shelves in the old warehouse.
His son Jan took over the company in 1946/47 and set out completely to the ripening process. The company developed slowly but steady. In the Netherlands the cheese was more and more appreciated. In 1975, the third generation showed up, with daughter Riet, son Jan and since 1995 son Rien.
The Wijngaard Cheese family has always set out to the ripening of cheeses for the gastronomy. Because it turned out very soon that the taste of the cheeses was extraordinary. Characterized by complete and complex flavours and creamy cheese. The old warehouse, together with the craftsmanship, hand down from father to son, played a leading role.
Even today it’s very important that the family and employees will be connected for a long while to the company, to make sure that the knowledge and experience for the ripening of the most beautiful cheeses remains kept. The time, the peace and the experience make the most beautiful cheeses.
Historical Warehouse – the Secret
The Reypenaer is ripening in an old cheese warehouse that’s more than a century old and that’s build as a cheese warehouse. With walls of stone, floors and beams of wood, provided with hatchways, inside as well as outside the cheese warehouse. It has three floors and the stands are above each other for enough stableness. The warehouse is situated on the Old Rhine in Woerden in the Netherlands, whence in the early days the cheese was delivered by boat. The green heart of Woerden knew a lively trade in cheese because there were a lot of cheese farmers in the neighbourhood. Everything happened by hand.
Because we have discovered by Reypenaer that the development of taste and flavour in the old warehouse isn’t equal to those developed with modern techniques, we have kept the cheese warehouse as it is and do we cherish it. The cheeses with the most beautiful taste come from this warehouse.
The circumstances of the ripening process in the old warehouse are the secret. We let the nature play with the fluctuations in temperature and humidity. The cheeses are ripening faster in higher temperatures and slowly in lower ones. The natural fluctuations give the complexity of the taste, by which the cheeses lose a lot of weight, but develop an extraordinary beautiful taste.
Together with the circumstances of the ripening process, the craftsmanship is at least just so important. It is the craftsmanship, based for decennia on practical experience, which the cheese master makes capable to lead the ripening process in such way that the desired taste can be developed in the most optimal way.
And then there is also the micro flora existing of bacteria and fungus, which have nested in the course of years in the wood of the shelves, beams and floors. These factors cannot be measured and we can’t build this effect on scientifically grounds, but we sure can taste the effect in the rich distinguished taste!
At Wijngaard Cheese we work with love and dedication towards the most beautiful development of the taste of our cheeses. We have a historical ripening warehouse of 1906 in Woerden in the Netherlands where our cheeses are ripening just like in the earlier days. In here, the cheeses are ripening slowly for a long time in an unique microclimate and natural changes in temperature and humidity. Every week the cheeses are turned around and rubbed by hand.
Our cheese is produced mainly of summer grass milk. Cows who eat fresh grass give softer and better milk. This gives the best tasting cheese.
At selected small-scaled cheese factories the curd will be put in drainage ditches where after the pasture go out slowly; with a lot of respect for the good elements of the milk. From this, the soft and distinguished taste will profit.
There is maximal respect for the natural micro-organism and enzymes when making the cheese, these are very important for the ripening process of the cheeses.
The Reypenaer tasting room
Tasting is believing. Reypenaer has an own Tasting Room in the centre of old Amsterdam, where you can personally test and evaluate the flavour, the aroma and the qualities of the Reypenaer cheeses, all under the guidance of an expert cheese taster. Each cheese tasting session lasts approximately one hour, and caters for a maximum of 20 people per tasting.
Get inspired by the brands of 2Food at European Culinary Trophy
2Food, a company who delivers quality in organic and natural food & drinks. A few years now, 2Food is a specialist in this segment. Our focus is on marketing our products with passion and care. Every time it is a challenge to surprise our consumers with new products and sustainable and healthy concepts.
With products of 2Food consumers can really enjoy their food or drink in a responsible way. For ten years now the organic and natural food and drinks are our target and we do not want to deviate from that concept.
Last but not least we think consumers will have a big range of organic and natural products in the year 2025. These products will be a good alternative against the offer of the big brands we all know. Because of this there will be a new standard of the behaviour about food and drinks, which will give vitality to consumers who will live in a conscious way. We as 2Food think we can fulfil an innovative and directional role in this change in the marker of food and drinks.
Panesco: “Let’s begin with the star of the show: YOU”
The chef who spends every day at the cutting edge.
You go through fire and water for each dish and every item that leaves your kitchen.
Every plate is a reflection of your talent, business and personality.
YOU EXPRESS YOURSELF
You give your customers that special experience,
The unexpected moment they have been longing for.
You provide them with rich and exquisite moments of pleasure.
You conjure up a smile on their faces and that smile fires you up to aim
For perfection again and again.
YOU IMPRESS ANOTHER
You want the dishes and products you offer to be unique in the market.
A change of food wets people’s appetites, so you change your menu regularly.
Your exciting, ever-changing menu is the argument you bring to the table
To keep those customers coming back.
European Culinary Trophy 2016 the fourth edition at Kookfabriek Amsterdam. During this competition the teams get the opportunity to choose products from a Fresh Food Market and wine cellar but are not informed what is available – so the winner will be the one with the best skills and creativity…
The proud winner of this year ’s Crowne Plaza Amsterdam Schiphol.
Students made an awesome compilation of this day. A great video report of European Culinary Trophy. In a few minutes a perfect impression of this contest, Enjoy!
Overall winner Crowne Plaza Amsterdam Schiphol
The European Culinary Trophy creates culinary taste experience at Kookfabriek Amsterdam.
Amsterdam, January 27, 2016
This year was the fourth European Culinary Trophy, which took place Saturday, January 23rd at Kookfabriek Amsterdam. An international cooking competition organized by Lapithus Hotel Group and Maxivers, the aim of which is to promote these young talents and to show that hotel restaurants are worth it to visit.
The European Culinary Trophy jury of experts and renowned members: Bart de Pooter, Michelin Chef Belgium – Roger Rassin, Executive Chef Amstel Hotel – Peter Bakker, culinary consultant – Paul Udo, Chairman Hospitality Gild – Rob Franken, Euro Toques and Felix Wilbrink, culinary journalist de Telegraaf. 11 hotels from the Netherlands , France, Germany and Belgium have entered the battle for the first prize and the major challenge cup.
The Kitchen teams of the IHG hotels have to prepare a 4 course menu in a certain period of time, just prepared with products from a Fresh Food Market but they are not informed what is available – so the winner will be the one with the best skills and creativity…At the same time service teams are judged on their service and knowledge of products, wine spice combination and a wine contest.
This annual event has become a coveted and prestigious Trophy between chefs and service teams of the IHG hotels. Next year will be the fifth edition, the event will be accessible to join for each international and national hotel.
The overall winner this year is Crowne Plaza Amsterdam Schiphol, because of a highly culinary mix of seasonal ingredients, innovative method of preparation and a service team with excellent hospitality service for the guests.
Maxivers Kaas en Zuivel and your wishes
Maxivers Kaas en Zuivel is a wholesaler specialist in cheese & dairy. By delivering quality and flexibility make us the ideal partner for the healthcare sector , professional and airline catering and the hospitality business. Our product knowledge and knowledge from the kitchen makes a great combination. The starting point is your wish and together with you we can quickly scan your assortment for new or alternative products.
Closely work together
As a committed and passionate partner we build on long- term relationships. We are more than just a supplier . We are committed to open communication and short lines : we support in tackling the problems and are always available for advice. We create strength : we are keeping a close eye on what happens in the foodbranche, market developments and technological innovations. Choosing for Maxivers Kaas en Zuivel is choosing a professional partner and continuity.