These are the biggest nightmares of (Michelin-starred) chefs
(Michelin-starred) chefs are known for their creativity, expertise and incredible passion for gastronomy. But even the best chefs have nightmares. You might think that losing a Michelin star would be one of those nightmares. In the world of haute cuisine, this can indeed have catastrophic consequences for their reputation and restaurant. Remarkably, not a single Michelin-starred chef mentioned losing a star. So what are the biggest nightmares of our (Michelin-starred) chefs?
Yornie van Dijk (Basiliek*)
“Losing my sense of smell and taste.”
Freek van Noortwijk (including Breda, Trattoria Breda& Enoteca, Guts, Maris Piper): “That garlic would no longer exist. Or worse: that herbs would no longer exist. Without garlic, thyme, rosemary and lemon, I wouldn’t be able to cook delicious food.”
Guido Braeken (restaurant Julemont** at Château Wittem, from Jan. 2025 Van Oys)
“If the power goes out.”
Niven Kunz (Triptyque*)
“Mistakes involving allergies. That is absolutely my biggest nightmare.”
Marleen Brouwer (Noor*)
“Cutting off my fingers completely instead of cutting into them.”
Yuri Wattimena (YANO)
“No guests in your restaurant.”
Jord Althuizen (Black Smoke)
“Ending up without colleagues on your kitchen team. Team work makes the dream work.”
Tim Golsteijn (Restaurant Bougainville* | Twenty Seven Hotel)
“No longer being able to taste!”
Casimir Evens (Odile)
“If there are no guests to cook for.”
Thomas Val (Wils*)
“A guest suffering an anaphylactic shock.” (A severe allergic reaction, ed.)
Leonardo Pacenti (Toscanini)
“If the refrigerators or freezers in the kitchen break down on a hot summer day!”
Arie Visscher (Café Visscher)
“Guests with food poisoning.”
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Image: Tim Golsteijn, created by SpecialPixels
