What (Starred) Chefs Won’t Allow in Their Kitchens
We asked (starred) chefs what absolutely does not belong in their kitchens. The clear number one: truffle oil. But that’s not the only thing…
Michel van der Kroft (‘t Nonnetje*)
“Truffle oil! Yuck! The only use for it is lubricating your jammed bicycle chain! No self-respecting chef should want to use this in their kitchen. And the same goes for all the other products containing this nasty chemical stuff, such as all kinds of truffle tapenades, salsas, purées and other sub-products. Real is real and fake is fake. It’s as simple as that.”
Edwin Kats (Noble Kitchen*)
“At home, the things I don’t like, such as ketchup and mustard, brrr.”
Yornie van Dijk (Basiliek*)
“Products from far away.”
Jord Althuizen (Black Smoke)
“Veganaise, brrrr. The real deal, or just use something else. The same goes for butter. Margarine? Real butter, please!”
Guido Braeken (restaurant Julemont** at Château Wittem, from Jan. 2025 Van Oys)
“Cauliflower.”
Yuri Wattimena (YANO)
“Lazy chefs without passion and without the right mindset to give their best every day.”
Niven Kunz (Triptyque*)
“Packets and sachets for meals.”
Soenil Bahadoer (De Lindehof**)
“Truffle oil, chemical rubbish!”
Stefan van Sprang (Aan de Poel**)
“Arugula—disgusting, bitter taste. And those stems that get stuck in your throat… No!”
Dennis Middeldorp (Sense Restaurant & Bar)
“Anything that’s ready-made.”
Erik van Loo (Restaurant Parkheuvel*)
“Tilapia, pressed meat, pressed fish.”
Jef Schuur (Bij Jef*)
“Irresponsible products and uninterested chefs.”
Chris Naylor (formerly Vermeer)
“A chef with a bad attitude.”
Also read:
- You don’t have an allergy, you’re just being difficult
- Dishes (starred) chefs never put on the menu
- 31 favorite new spots from top chefs
