What (star) chefs always buy ready-made
Ever since I could talk, I’ve been asking questions. Good questions, stupid questions (because yes, those definitely do exist), strange questions and useful questions. I do that in this feature, too. Ask questions. To (star) chefs. A different one every week. Not a different chef, but a different question. This week: what do you always buy ready-made?
Freek van Noortwijk (including Breda, Guts & Glory, Maris Piper): “I never make pizzas myself; I’d rather leave that to Italians who simply make them deliciously in a wood-fired oven.”
Joris Bijdendijk (RIJKS *): “Bread, cheese and sausage from Erik’s Delicatessenwinkel in Oost.”
Sergio Herman (including The Jane**, Pure C, Frites Atelier): “I couldn’t say; there isn’t anything I always buy ready-made.”
Edwin Vinke (De Kromme Watergang **): “Nothing, actually, just drinks.”
Pascal Jalhay: “Tomato purée, olive oil and kombu. I just buy the first two at AH, and the kombu at Vanilla Venture.”
Onno Kokmeijer and Arjan Speelman (Ciel Bleu**): “Okonomiyaki mix; we buy that at Shilla on Gelderlandplein.”
Schilo van Coevorden (Taiko): “Lasagne, because it’s such a hassle. For the children, I just get it from Appie or Hergo.”
Jonnie Boer (De Librije ***): “The kidney sandwich from Snackcorner Norp in Zwolle.”
Jacob Jan Boerma (De Leest ***): “Canned tomatoes from Mutti, which I always buy at Appie. They’re the base of my vegetarian dish of aubergine, courgette, garlic, cumin powder, red bell pepper, onion and vadouvan powder; at the end I add the Mutti tomatoes and then it’s time to dig in.”
Soenil Bahadoer (De Lindehof **): “Peeled and sliced pineapple from the greengrocer. That can never go wrong; they only do it because the pineapple is just overripe or on the verge of it for regular sale. I also quite like ready-made grilled chicken.”
Photo: Pieter D’Hoop
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