Dishes that (star) chefs hate
Chefs are only human too; they don’t like everything either. For your education and entertainment: these are the dishes they really hate.
Soenil Bahadoer (De Lindehof)
“Guinea pig! Eaten in Peru—not something I’d repeat!”
Dennis Middeldorp (Sense Restaurant & Bar)
“Surströmming! The fermented canned herring is a Swedish delicacy. But it is hor-rif-ic. The smell alone! It’s incredibly disgusting. You can find plenty of videos of it on YouTube. From Surströmming challenges to, well, people throwing up as soon as they open the can. Urgh!”
Onno Kokmeijer (formerly Ciel Blue)
“Japanese natto, or fermented soybeans.”
Edwin Kats (Noble)
“Sea cucumber. I don’t like that slimy texture; I really don’t need that anymore.”
Alain Alders (The Duke Club)
“Tripe.”
Rudolf Brand (formerly CIRCL)
“Calf penis; I ate it in Sicily. As far as I’m concerned, it really adds no value.”
Stefan van Sprang (Aan de Poel)
“At a renowned restaurant in Denmark, I ate dried slices of scallop. There was some kind of lavender syrup with them. I still occasionally wake up at night in fright because of it.”
Luc Kusters (Bolenius)
“A bad oyster.”
Michel van der Kroft (’t Nonnetje)
“I eat almost everything, but crispy grasshopper? Nothing to it!”
Erik van Loo (Restaurant Parkheuvel)
“Arugula and fermented fish.”
Jef Schuur (Bij Jef)
“I’m not a fan of sea urchin, but if it’s part of a dish, I’ll try it again. I once ate it and nearly threw up. The second time I found it quite manageable. But either way: I find the taste and texture difficult to handle (there are a lot of bitter notes).”
Dennis Kuipers (The Dylan)
“Kale. Together with coconut, it’s the only thing I really don’t like.”
Chris Naylor (formerly Vermeer)
“I would never eat anything I’m afraid of or don’t dare pick up with my bare hands. Spiders, cockroaches, mealworms, brrr.”
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