Q&A with Jaimie van Heije

The Instagram account of chef Jaimie van Heije is a must-follow for anyone who loves beautiful food photos and sneakers. Sneakers? Absolutely—besides cooking, Jaimie is completely crazy about them. His restaurant Jaimie van Heije in Oudekerk aan de Amstel even gets the most devoted Amsterdammers to leave the city for a while.

Which food trend should we put an immediate stop to?
I’m slowly seeing a trend emerge where people claim to have an allergy as a dietary preference, such as wanting to eat gluten-free or lactose-free. It creates a lot of extra work when this is reported at the last minute. If you have to adapt the current menu from beginning to end because a particular ingredient has to be omitted, that’s not a problem at all.

But when, for example, you see that person with the lactose-free diet order a cappuccino at the end of the evening, or someone eating gluten-free eats their tablemate’s cookie or bread roll, you automatically run the risk that people will start taking the reporting of allergens less seriously. In my view, that is a bad thing. We always do our very best to make something delicious for everyone, regardless of allergies or strict dietary requirements.

Most memorable dining experience?

That’s difficult to choose, because I’ve had several. But what I found really special was eating Sergio Herman’s final menu at Oud-Sluis. I knew beforehand that it was going to be special because I knew the restaurant was closing. There isn’t one particular dish that stayed with me, because you shouldn’t limit yourself to a single dish. It’s about the entire experience. And that was special.

Favorite drink?

Gin and tonic. I like to drink it ice-cold with plenty of citrus in it. I like Bobby’s Gin, but a friend of mine also makes a gin that’s a little more herbal. That’s delicious too. But what I drink depends entirely on the occasion.

Lime is the perfect flavor enhancer. It smells so good and I love its freshness. You can use it in your vinaigrette, gin and tonic, and in your food. It doesn’t matter what you use it for, because anything you freshen up almost always becomes more delicious.

Indispensable kitchen gadget?

You can work with everything, but you can also do very well without any of it. You can cook very deliciously without those things too. It just depends on how elaborate you want to make it and what you need for that.

What would you never eat again?

Cheese. I’ve tasted it so many times, but I really don’t like it. There’s nothing pleasant about the taste, texture, or smell. If, in the past, a salami sandwich was in the same sandwich bag as my little brother’s cheese sandwich, I didn’t want the salami sandwich anymore either. I could simply taste the cheese on it. So I order my pizzas without cheese.

Which country is your favorite when it comes to food?
Indonesia has a very beautiful, exciting cuisine. That’s also where my roots lie—my grandparents are from Jakarta. My grandmother’s sambal goreng tempeh will always stay with me, and my father’s satay is the best of all.

What should everyone try at least once?
Oysters. I notice that many people find oysters scary or slimy, but they actually have a beautiful, delicate briny flavor. A flavor that lends itself well to special combinations. But of course, you can also eat them without adding anything.

I believe you should be inspired by everything that gives you energy, by the things that stimulate you. That could be going out, the bassline in music, art, colors, nature—there is inspiration in everything you find beautiful or delicious.

What is the best product from the supermarket?
Lime is the perfect flavor enhancer. It smells so good and I love its freshness. You can use it in your vinaigrette, gin and tonic, and in your food. It doesn’t matter what you use it for, because anything you freshen up almost always becomes more delicious.

What’s still on your culinary wish list?
There are still so many things I want to eat and places I want to see. I’d really like to go to Japan, the country of pure flavors, extreme craftsmanship, and purity. But I’d also like to visit Restaurant Frantzen in Stockholm and, in fact, all of David Chang’s restaurants in the near future. I also always enjoy tasting traditional dishes when I travel.

Which cookbook should everyone have on their shelf?
I believe you should be inspired by everything that gives you energy, by the things that stimulate you. That could be going out, the bassline in music, art, colors, nature—there is inspiration in everything you find beautiful or delicious. This means I’m more likely to open a book with lots of images or inspiring stories, but in most cases this isn’t necessarily a cookbook.

Never miss another interview? Follow us on Facebook.

What do you like to make at home when you want to eat quickly and well?
I don’t have a fixed magic recipe. It depends on the moment and what I feel like eating. But actually, Sunday is the only day I don’t eat at the restaurant, and we often go out for dinner then as well.

Which dish makes you lose all self-control?
My father makes marinated pork belly satay with a traditional marinade on the charcoal grill. When he makes it, everyone stands around the grill, picking them straight off it. He really makes the most delicious satay, and then I literally eat as much as I can.