Q&A with Jet van Nieuwkerk
FavorFlav shares an office with the ever-cheerful Jet van Nieuwkerk. She is an editor at Amayzine.com, and we have commandeered a corner there. But Jet does more. She is a Smulpaap for Het Parool and has her own culinary book: Het boek van Jet. We can’t help but be fans, because Jet is refreshingly normal about food, and that fits perfectly with our way of doing things.
Which food trend should we put an immediate end to?
Restaurants that serve their food on slate. I think it’s idiotic. It’s weird to eat from, the taste is unpleasant and the sound is awful. (We completely agree, just read this)
Most memorable dining experience?
Well, that naturally also has everything to do with the time, the mood, the company and the weather. So very often it’s when my mother prepares a wonderfully large piece of fish in the outdoor kitchen of our house. Family and my loved one beside me, a glass of cold Spätburgunder, evening sun—nothing makes me happier.
But okay, I had a fantastic meal at Le Grill restaurant on the eleventh floor of Hotel de Paris in Monaco. A year earlier, I had worked there in the kitchen as a hotel-school intern. The chicken (from the grill, of course) is the best in the world. And a soufflé for dessert.
Favorite drink?
Gin and tonic or a glass of cold, rich chardonnay. I’d be very boring if I said tea, wouldn’t I? During the week, it is.
Indispensable kitchen gadget?
A bowl scraper. I use it for batter, but also to stir in the pan or to flip an omelet. I always get annoyed when it’s in the dishwasher.
What would you never eat again?
An out-of-date fruits de mer platter. Yes, it happened to me, and I was offered the entire dinner, but it was already too late. I’ll never go back there.
Which country is your favorite when it comes to food?
Italy. Absolutely.What should everyone try at least once? Marron purée, in other words chestnut purée with a dollop of fromage blanc—an incredible dessert.
Before I die, I will have eaten at every restaurant featured in the documentary Chef’s Table
What is the best product from the supermarket?
I’m very happy with the frozen-food section.
What’s still on your food wish list?
Before I die, I will have eaten at every restaurant featured in the documentary Chef’s Table.
Which cookbook should everyone have on their shelf?
Everything by Ottolenghi.
What do you like to make at home when you want to eat quickly and well?
A farmer’s omelet with a large green salad.
Which dish do you have no self-control around?
A cheese board. It all gets eaten.
Text: Marieke Migchelbrink
Photography:
