For the February newsletter of we’re smart world I delved into the world of botanical drinks. What a way to unleash culinary power!

Fast action is the creed in the business world. For a long time, investor Sheila Struyck indeed thought that speed was a quality. But since she also works as a chef, she knows how important waiting is. A good chef can put the time to his or her will. And a good boss in business should consider doing that too.

- Het Financieele Dagblad - 8 January 2022

Column about Lars van Galen (*) Chef / owner ‘t Lansink. About winning competitions and knowing when to start over again.

Chefs who do it differently. Interview with Najat Kanaache, a fighter for equality.

If you can not visit a restaurant, looking back at two great visits is second best. Sheila discusses Septime in Paris and Aliança 1919 in Anglès. Both one star restaurants. Which one is better?

My personal selection of all these delicious books.

Why we should stop making the customer King and give that role to nature. Column for Food Inspiration, based on predictions about our food system in 2035

Chefs that change the world, interview with Eric Briffard - Executive Chef Le Cordon Bleu

What can chefs, rugby players, pilots and entrepreneurs learn from each other? Staying calm when things seem to be going wrong. After thirty years of international business life, Sheila Struyck now works as Chef de Cuisine. She wonders how to prevent 'choking' or 'freezing', in an essay for the Financial Times. Here is a translation. FD - 11 September 2021

Once Sheila Struyck (1965) worked as a sous-chef in a grand café. She is now an investor and non-Executive Board member. Throughout her corporate career, a job in the kitchen has always been the escape-route to gave her mental freedom in her work. Now plan B has become reality. This is an essay in FD Persoonlijk (the dutch equivalent of Financial Times), 20-05-2021

What are the five flavours and why is umami so important?

Flavour is the complex experience we have when we eat something, it is the combination of all senses and it evokes an emotion. Taste is a characteristic of the ingredient and together they compose a meal.

There are many ways to treat a veg and make them shine. I found below list by Brownble.com which sums up the Cheffie techniques for home cooks really nicely. Get yourself an armfull of a veg and test all method

It is crucial to think about the plating before you start cooking. What shapes, what colours, which details? This is what Michelin Chefs do.

M.F.K. Fisher and Julia Child were friends because they both ‘knew the acceptance of Now’. That mantra is helping me through long days filled with Zoom meetings

What is it about ‘follow your passion’ that makes it a bad advice? Sheila talks with Chef Rupert Pitt previously of the White Hart Inn in Bath.

As a Chef I like to test methods and learn new approaches. This week we tested Baig aka batch cooking, as appears every Monday in La Vanguardia, written by José Baig.

Le Procope is the oldest restaurant in Paris. And onion soup is their signature dish.

Ofcourse, after four years living in Paris, I do have a couple of favourites.