Course overview
Discover the incredible potential and flavor of vegetables and learn how to use your offcuts.
What you will learn
The focal point of this Masterclass will be vegetables. Chef Joris Bijdendijk will show you different ways of cooking vegetables such as beetroot, leek, or cauliflower in order to enhance and complement their flavor. You will also learn how versatile and tasty vegetables can be thanks to recipes such as fungus tea or fennel lamelles. In addition, the RIJKS chef will show you some innovative applications for your vegetable trimmings, such as making a delicious sauce out of potato juice. All in all, this Masterclass will stand out for the simplicity of its recipes and its international flavor touches, making these dishes a key element in any restaurant menu.
Course details
Who is the course for?
In this Masterclass, your instructor will be the renowned Dutch chef Joris Bijdendijk. From a very young age, Joris knew he wanted to be a chef, and he worked hard to make his way in the culinary world. He began by acquiring knowledge from butchers and farmers to learn more about the ingredients around him. Later, he started working in Ron Blaauw's kitchen, where he gained valuable technical skills. Bijdendijk's career quickly took off, and in 2014, he became the executive chef at RIJKS Restaurant in Amsterdam. Today, Joris Bijdendijk's cuisine, known as the kitchen of the Low Lands, is characterized by the use of Dutch products and the simplicity of his dishes. Additionally, Chef Bijdendijk loves to incorporate international flavors and places great emphasis on vegetables, maximizing their potential. His great talent and unique style have earned RIJKS Restaurant one star from the MICHELIN Guide, awarded in 2016.