Chef on a plantforward mission
Improve the planet with your fork
We must change the way we eat and produce food, to simply do better. Better for nature, for ourselves and especially better for your taste buds. And I want to play my part. Together with companies that are taking the transformation seriously.
Seductive dishes, also enjoyed by Mother Earth
Working with vegetables as a starting point gives endless room for creativity and taste. Especially if you unleash the classic French techniques preparing them. My real joy in the kitchen is creating colourful tasty plantforward dishes. Full of flavour, varied in textures. Fine dining that makes a carnivore's mouth water. With ‘delicious’ as the true compliment of your guests and customers.
Classically trained French chef, expert in sustainable gastronomy
I am a chef, culinary consultant, concept developer and food writer. As classically French ánd vegan trained chef, I work in the most inspiring kitchens of Europe. I write about international top chefs and entrepreneurs who are at the forefront of the protein transition. Everything I see and learn I can link to my 30 years of experience in marketing and innovation in international business. This unique combination helps companies to take sustainable steps. Want to see my CV?
A chef who writes, cooking optimist, and motivational speaker
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Culinairy consultancy
Customers ask for more vegetarian or even vegan dishes, but how do you fully implement that into the way of thinking of your chefs? What should you do to follow the season? I help you with concepts and coaching.
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Inspirational tours en talks
Looking for new ideas? Join me to visit other sustainable pioneers with your team. Or I can be a key note speaker at your conference about the secret ingredients of transformation or sustainable gastronomy. With or without tasting menu.
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Motivational talks
Focus, stress, control, purpose, transformation, perseverance. In my talks I share the lessons of international fine dining chefs. What can boardrooms learn from the interaction between a top chef and his brigade?
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Nomadic Chef
The proof of the pudding: the taste. Which is why I do pop-ups and four hands, give sustainable gastronomy workshops, and provide private dining at the office or location. With my own team or together with you.
Recent articles in International Media
Here you go, a slice of positive ‘activism’
I am not afraid to speak up and demand a platform for sustainability in the culinary world. This sometimes leads to an uncomfortable conversation. But we simply have no choice, things need to change.
I use the seven elements of “sustainable gastronomy” as determined by UN , UNESCO and FAO as guidance:
Seasonal, fresh and 0 km
Plants (grains, nuts, beans, vegetables, fruit, tubers, etc.) as stars of the show, minimally 80%
Use no more than 20% animal proteins and fats. If yo do, ensure ethically raised and slaughtered.
No waste: Use everything, waste nothing
Save water and energy
Local ingredients and recipes
A sustainable working environment
These elements may seem no brainers yet quite some things have to structurally change in the way we work and operate. The good news? It motivates and inspires!
Did you know that sustainable gastronomy is part of the UN's “SDG2”? And that June 18 is the International Day of Sustainable Gastronomy? That date is also my birthday. Take my surname Struyck -which means bush in Dutch- into account and there is no such thing as coincidence. The plant forward mission was inevitable.
I am affiliated with We’re Smart Green, Dutch Cuisine and The Chef’s Manifesto, all pioneers for sustainable gastronomy and an inexhaustible source of examples, knowledge and solidarity.
As seen on:
Chefs, restaurant owners and food entrepreneurs already know where to find me. They are changemakers who want to make a difference through cuisine and really enable their team to make sustainable gastronomy a reality. Not just on the menu, also in their daily business operations. Do you want that too?
Happy to keep you posted on social media. Join me here:
CV
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