Bart van Berkel: from ICT professional to chef

Many foodies dream of becoming a chef: turning their lives upside down so they can stand behind the stove all day. Bart van Berkel, winner of the popular MasterChef program, did just that. He pursued his dream and will soon open his own restaurant. FavorFlav asked him everything.

What did you do before winning MasterChef in 2014?
I had my own company; we provided copying and printing solutions. I had a commercial role in this ICT company, selling printers to businesses. I really enjoyed it at the time, especially because I ran the company together with a good friend. We started out as colleagues at Canon and became good friends there. After we both quit our jobs, the two of us travelled around the world. After that amazing trip, we started our own company. We knew the market somewhat from our time at Canon, and working together seemed like fun.

What made you decide to pursue a career as a chef?
I had always enjoyed cooking; it is a form of relaxation for me. The industry I worked in was often hectic and competitive. I found my peace in cooking. Only later did I discover that cooking really is a passion. The desire to cook and eat delicious food kept resurfacing as a common thread throughout my life. I also really enjoyed being involved with wine; at weekends, I would drive back and forth to France to pick up a box of wine.

I got such a thrill from it, one I never experienced when I was working with photocopiers. Everyone in the hospitality industry—from chefs and winegrowers to suppliers—is so genuinely enthusiastic. That enthusiasm is infectious and gives you energy. It really appealed to me, and I had never encountered it before. Who genuinely gets excited about printing systems? When I realised this, I quit my company and then signed up for MasterChef.

Who inspired you?

If I have to name a chef: Jamie Oliver inspired me with his first book about Italy, Jamie’s Italy. Simple, unpretentious and still incredibly delicious cooking. My trip around the world also inspired me culinarily. I took cooking classes in Thailand and elsewhere in Asia, which made me curious and enthusiastic. My parents certainly inspired me too.

We would always pick beautiful herbs by the roadside when we were on holiday, and my father would cook the fish we caught. I think that is where my love of beautiful produce originated, although I have to admit I never really thought about it at the time. I thought it was normal to pick fresh herbs and catch your own fish.

What are the biggest differences between a nine-to-five job and a job in a restaurant kitchen?
You have to work much harder in the kitchen, often for much less money. Working in a restaurant kitchen is of course physically much more demanding, but it actually gives me energy. An office job exhausted me, even though I worked fewer hours and did less physical work. Sitting in an office from nine to five is harder for me because I simply enjoy it much less.

What has disappointed you, and what do you like most about this change of direction?
What I find difficult is that people have no idea how long you spend working on something. Many people think that if the kitchen opens at 5 p.m., you start cooking at 4 p.m. That is obviously not the case. In the kitchens of large Michelin-starred restaurants, they often start the mise en place at 10 a.m. or even earlier.

What I like most about life in the kitchen is the compliments. You get immediate feedback on what you deliver. Guests sometimes come into the kitchen to thank you because they enjoyed their meal so much. That direct result means a lot to me. I never heard anyone say, ‘That machine made such a great copy,’ haha. In an office, people are not quick to show their true feelings. In a restaurant, guests let everything go because they are out for the evening. As a result, you have very honest and open contact. I like that.

Would you do it again?

Yes, absolutely. I would sign up for MasterChef again in a heartbeat. You learn so much, so quickly. In those months, you learn the latest cooking techniques from the best chefs in the Netherlands. It has given me so much. The program is a pressure cooker that I would not have wanted to miss for anything. And I really enjoy life as a chef now; it gives me an incredible amount of energy. I can’t wait to open the doors of my own restaurant.

On 22 August 2017, Bart van Berkel will open his own restaurant, Petossi, in the heart of Haarlem. Read here what to expect.