Leesvoer
Het is leuk om aan een breed publiek te vertellen over wat me beweegt met mijn plantforward missie. Soms word ik geïnterviewd, andere keren schrijf ik essays over mijn keukenleven. Of columns over wat me bezighoudt in de duurzame gastronomie. Portretten van opmerkelijke chefs en toffe adressen in binnen en buitenland.
Druk op de knoppen hiernaast om alleen stukken over specifieke onderwerpen te zien hieronder.
In dit blog vind je alle stukken in chronologische volgorde. Je filtert op onderwerp met de knoppen hierboven.
“It is not the edge of your knife that cuts sharply”, according to Michal Simko, master sharpener in Peru
What role do knives play? Should chefs sharpen their own knives? Templo del Filo in Peru has all the answers.
Menu’s dictated by the rhythm of the garden
All over the world chefs become gardeners and gardeners become chefs. In the April 24 newsletter for we’re smart, we portrayed a couple.
How French culinary traditions are the fundament for plant-forward gastronomy
How can traditional French culinary techniques be a key to a sustainable future? I went back to school to do a presentation about just that!
Zero waste as a mission: what would you do if you had no bin?
At Silo in London we ponder, zero waste is possible, what would you do if you had no bin in the kitchen?
Delicious books to find underneath your tree
My personal selection of all these delicious books.
What’s on the menu in 2035? (Copy)
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
Loss aversion and being able to stop
Column about Lars van Galen (*) Chef / owner ‘t Lansink. About winning competitions and knowing when to start over again.
The art of waiting
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
Real hard work, falling down, getting up and continuing - Najat Kanaache
Chefs who do it differently. Interview with Najat Kanaache, a fighter for equality.
Treat your veg like you would treat an expensive piece of meat
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
Setlle for afterglow if there is no anticipation
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?
How to harvest a carrot - Chef Eric Briffard
Chefs that change the world, interview with Eric Briffard - Executive Chef Le Cordon Bleu
A blue head - essay Financial Times
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
What is the difference between flavour and taste?
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.
‘The perfect egg’ - essay Financial Times
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
Working for the future - ** Michelin star Chef Sastregener (Copy)
Management gurus say ‘resilience’ and ‘composure’ are important skills in any crisis. In a professional kitchen many unplanned and potentially catastrophic things happen. A trained Chef stays calm and collected in situations that would crumble others. Two Michelin star Chef and restaurant owner Albert Sastregener of Bo.tic, in Corça, Catalonia explains how he builds resilience to get through the pandemic.
The acceptance of now - essay Financial Times
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
Don’t follow your passion - Chef Rupert Pitt (Copy)
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.
Le Procope means onion soup
Le Procope is the oldest restaurant in Paris. And onion soup is their signature dish.
Word je van al dit leesvoer hongerig om samen te werken? Ik hoor graag van je.
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