Berichten

ECT 2018: Shine like never before!

Dear ECT’ers,

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

https://www.facebook.com/europeanculinarytrophy/

The Wijngaard Cheese Family

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!

The Craftmanship

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.

 Reypenaer Kaas.

www.reypenaer.com

Get inspired by the brands of 2Food

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.

https://www.2food.nl/en

Let’s begin with the star of the show: YOU

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.

YOUR CREATION

 

http://www.panescofood.com

Great video of European Culinary Trophy

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!

Maxivers Kaas en Zuivel and your wishes

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.

www.maxivers.nl/kaas-zuivel.html

‘Let’s Meat Bonne Viande’

How it all started: ‘Let’s Meat Bonne Viande’

Rob Toonen is the third generation in a butcher family, his grandfather and father were artisans and you could say; he’s born in the butchery. The butcher blood is running through his veins.

17 Years ago Rob started his own butchery, in the heart of Utrecht. Within five years the company grew so hard that the butchery become too small. “Bonne Viande moved to Eemnes and stay in Eemnes for more than ten years. The success will be continued and we make the third move to Amsterdam.

Sufficient care and expertise is applied, slaughter can be carried out in perfectly hygienic conditions. The slaughterhouse is only 20 meters away, around the corner, logistic very easy and we keep our quality under control. We can make our own selection especially for our customers. We have the possibility of choosing what we want: the race, the marbling of the meat
and the any special needs of the customer. We guarantee that quality that we promise and what we stand for.

The meat of Bonne Viande comes from Ireland, New – Zealand, Australia and Brazil, but mainly from the Netherlands. We deliver regional products. We supplying meat which is produced with a focus on animal welfare. this is an exceedingly important matter. We deliver meat with a star of the “better life” label.

We also have a 3 star full range of organic meat. Our customers can also take a look at the farm, see where the meat comes from. We organize special farm visit days, a great success.

We are also very honored to be ambassador of the ECT. See you next week!

Sincerely,

Bonne Viande

 

 

Smit & Dorlas The best coffee and more!

Smit & Dorlas The best coffee and more!

Beans of top quality, skilled and experienced people MELANGEURS and a private distillery which is equipped with the most modern equipment. All important ingredients for serving the ultimate cup of coffee.

Our entire team is every day inspired and motivated to offer you a great quality product and give you a high service level.

Are you looking for a blend in your restaurant or hotel ? Our coffee and tea range is very wide , so you can definitely choose one or more blends to let your guests really enjoy. You can of course taste the coffee from your own coffee maker or in Smith & Dorlas tasting room in Mijdrecht. That together we can offer the best for you and your guests.
www.smitdorlas.nl

Duivelseiland photography brings food to life!

For Duivelseiland Fotografie Producties, food photography isn’t just a job – it’s our passion. Our deep understanding of the culinary world shapes the way we handle food photography.

Over the years, Duivelseiland has dedicated itself to culinary photography. Our photo studio is equipped with a professional kitchen, allowing us to prepare food products fresh before each shoot. Making our home in a lively neighborhood instead of a cold industrial park on the fringes of the city grants us direct access to fresh produce and food products – a tremendous asset for a culinary photo studio. To be able to achieve the perfect composition for each photograph, Duivelseiland has also developed a large network of food stylists and culinary experts.

Check a few photos from last year on Facebook! We hope to see you the 23rd of January!

European Culinary Trophy & Ambassadors wish you a Merry Christmas!

We wish you a very merry stress free culinary Christmas! Still four weeks to go!  We can’t wait until January 23, 2016: European Culinary Trophy!

Arla Nederland, Unilever, Panescofood.com-NL, De Heeren Willems, Reypenaer Cheese, Spadel, De Kookfabriek, Miedema-AGF, Maxivers, Bonne Viande, Maxivers Kaas en Zuivel, Smit & Dorlas koffiebranders bv, Jutter Speijs, Duivelseiland Fotografie Producties, DiGusti, De Kweker, Wijnimport J.Bart, Coca-Cola, Drankengroothandel Boonekamp B.V.