These are the biggest misconceptions about chefs, according to chefs
Star chefs are widely celebrated for their ability to create exceptional dining experiences, regardless of the type of restaurant or cuisine. But as with any professional group, there are quite a few misconceptions about (star) chefs too. For example, that they always eat caviar at home and are tyrants in the kitchen. What do they themselves think is the biggest misconception about chefs? We asked them.
Yornie van Dijk (Basiliek*)
“That they are socially inept.”
Niven Kunz (Triptyque*)
“That they are always cooking elaborate meals at home. People often say to my Virginie, ‘It must be really nice having a chef at home,’ while she is actually the one who likes cooking at home.”
Marleen Brouwer (Noor*)
“That people shout and throw things in the kitchen.”
Jord Althuizen (Black Smoke)
“That they are all rough, loudmouth types. That really hasn’t been the case for a long time.”
Yuri Wattimena (YANO)
“That when they are off, they always make a Michelin-starred meal at home too.”
Schilo van Coevorden (Taiko): “That they are artists; we are simply craftspeople. Cooking is not art. Putting three sauces on a plate and thinking you are an artist—no. It may look like it, but that doesn’t make it so. I believe food is made to be eaten, not hung on a wall.”
Michiel van der Eerde (BAUT, ZUID, C): “That they cook at home.”
Jacob Jan Boerma (formerly De Leest ***): “People often think chefs lead unhealthy lives, but that certainly isn’t true. Many chefs go to the gym, and yes, that’s a completely different kind of adrenaline from what I experience in my work.”
Pascal Jalhay: “That they are automatically good cooks too, or vice versa; managing and cooking are two separate disciplines, just as in football. Most trainers/coaches were never particularly accomplished footballers, but they can manage very well and share their vision.”
Freek van Noortwijk (including Breda, Trattoria Breda& Enoteca, Guts, Maris Piper): “That you shouldn’t trust a thin cook.”
Soenil Bahadoer (De Lindehof **): “That when you’re at home, you always cook and eat at that level too. But we’re fucking lazy: we do everything for our guests, and at home it’s: ‘Nah, you cook.'”
Joris Bijdendijk (RIJKS *, Wils*): “That they themselves eat what is on their menu every day.”
Edwin Vinke (De Kromme Watergang**): “That we are artists; we are craftspeople.”
Jonnie Boer (De Librije ***): “That they always eat caviar and turbot at home too.”
Sergio Herman (including The Jane**, Frites Atelier): “That whole rock-star thing passes me by; whoever came up with it must really have fallen on their head. Jamie Oliver, Anthony Bourdain and Marco Pierre White laid the foundations for interest in everything to do with food and drink—cool people whom the hospitality industry in general owes a great deal. But with the fame of chefs who appeared on television, the world began to believe that this is a glamorous life, when it is mainly very hard work. A lot of those so-called wannabees are exposed too. Cooking is a craft, and you need to know what you are doing.”
Arjan Speelman (Ciel Bleu**): “The role of the chef in the modern era primarily represents a management position. There is much more to it than just cooking, including scheduling, purchasing, innovation, managing the staff and putting them in the right positions to get the most out of your business.”
Tim Golsteijn (Restaurant Bougainville* | Twenty Seven Hotel)
“That we are all alcoholics and/or drug users.”
Casimir Evens (Odile)
“That chefs constantly shout at staff.”
Thomas Val (Wils*)
“That it is a very mean, harsh world. Yes, things can get tough sometimes, but here in the kitchen, fun and teamwork come first.”
Leonardo Pacenti (Toscanini)
“That chefs are constantly insulting colleagues and using foul language.”
