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Stefan van Sprang vs

n o i t i Amb

issue 2 EN


I T ’ S

A L L

A B O U T

4 C HEF'S S P E CIAL Stefan van Sprang

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12

S UR F & TU RF

Á LA CAR T E

Sensation White

Color your Denim

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H OT ON S TOCK

C R U M BS

The Skinny

Chefs and the city & more

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rant Bij Qunis founded Restau s ni Ku a ar m , Ronald and Ta Netherlands. In March 2015 in Lijnden, the n io at st ng pi nden pum in the old De Ly getables are n. Seasonal ve ea an rr ite ed M ly characteristical se to a nice bit "My cuisine is rtainly not aver ce I'm , er ev ow cally gredients. H , which are typi my favourite in h in my dishes fis or t ea m ers feel produced at my custom of sustainably rtant to me th po im s It' . sh d fre y restaurant." healthy, light an n they leave m he w gy er en ll of satisfied and fu unis.nl restaurantbijq

F

or me, ambition and enthusiasm are intrinsically linked.

Enthusiastic people give everything for their craft and seize every possible opportunity to take their work to a higher level. Enthusiasm is contagious. It's the main driver of entrepreneurship and creativity!

hite #205 et Salerno W 1. Chef Jack Black #139 Jogg Denim G E R ny in Sk 12 2. Chef Pants ort Sleeve #2 RPB White Sh o rn le Sa et 1. Chef Jack

A shining example of this is Ronald Kunis (restaurantbijqunis.nl). I am awestruck by how he conjures magnificent meals using fresh vegetables lovingly

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cultivated in his own kitchen garden. One of my ambitions is to work in his kitchen, even for just a week. It would be fantastic to learn from the master. How great would it be to sit around the table with one of your favourite chefs, sampling his unique culinary creations with a nice glass of wine?

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My greatest ambition for Chaud Devant? To become a renowned brand in both Europe and the USA. And together, we're devoting all of our passion and

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enthusiasm to make this dream come true ‌

Bianca van der Lee CEO / Founder

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C H E F ’ S

S P E C I A L

STEFAN VAN SPRAN G v s a m bi ti on CREATING DISHES WITH THE WOW-FACTOR TO ENSURE THAT CUSTOMERS KEEP COMING BACK FOR MORE: THAT'S THE MAIN AMBITION OF TWO-MICHELINSTAR CHEF STEFAN VAN SPRANG OF RESTAURANT AAN DE POEL IN AMSTELVEEN, THE NETHERLANDS. BUT THAT'S NOT ALL: OPTIMALLY TRAINING HIS STAFF AND GUARANTEEING THEM SUCCESSFUL CAREERS IS ALSO AN ESSENTIAL GOAL. AS IS CLIMBING THE SAN PELLEGRINO LIST AND PAVING THE WAY TO HIS THIRD MICHELIN STAR. HOWEVER, HE DOESN'T THINK OF HIMSELF AS AMBITIOUS. "I'VE NEVER SET MYSELF CONCRETE TARGETS, I JUST DO WHAT I LOVE TO DO."

H

is father was a chef and wine expert, his grandfather and uncle were pastry chefs and even as a six-year-old, he used to make fondue sauces and other culinary delights. You could say he was born to

be a chef. At the age of 17, Stefan enrolled at the hotel school De Rooi Pannen in Tilburg, the Netherlands. Upon arrival, he was immediately sent home to swap his Nike trainers for more formal shoes.

"At the time, I thought that was ridiculous, but I soon saw the value of the school's strict etiquette. It taught you to take your profession seriously. I completed my traineeship at the catering company Maison De Boer. I always believed that to be truly great, you have to be able to improvise. And if you work at a place where something's always going wrong or something's always missing, you learn to improvise

chef Cas Spijkers. There, Cas and I discovered that I had a real knack for

very quickly. I continued working

cooking and I became a full fledged chef."

there after my traineeship. My

"I still remember the time I overboiled 40 crates of asparagus – which the

love for cooking intensified, and in

whole team had peeled – after nipping out for a smoke. My colleagues

1992, I went to work for two-star

had already given me hell by the time Cas walked in. I thought 'now I'm

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C H E F ’ S

S P E C I A L

really in trouble!' But he simply said 'no problem, we'll just make asparagus purée instead!' I'll never forget that. Not only

“FOR A THIRD STAR, YOUR DISHES NEED TO BE 98 TO 100% PERFECT”

his kindness, but also his amazing creativity. In 1994, Cas found me a job with his old boss at Restaurant 't Jagershuis in Ouderkerk aan de Amstel. Soon after, Ron Blaauw was hired. He was such a brilliant chef. At this point, I realized I was going to be one of the big guys..."

"In 1999, Ron set up his own restaurant and appointed me as chef de cuisine. That was a huge token of respect and faith considering my relative lack of experience, although chef experience does count double. In 2005, we were awarded two stars, leaping straight from zero to two! By 2007, I was ready to go it alone. Together with Robbert Veuger, I set up Restaurant Aan de Poel, and in 2012, we were again awarded two stars! So I've got quite the knack for going from 0 to 2. When you don't have any stars, you tell yourself it doesn't matter, but that's just insecurity talking. Once you finally get it, it's such

head. I'm now carefully setting out a strategy to gain a third Michelin

an

and

star. We make 100 dishes per day, and in my eyes, they're between 92

it shakes your whole world.

enormous

accolade

and 95% perfect. To gain a third star, that needs to increase to between

It's a weird job in this respect.

98 and 100%. It's incredibly tough to get those last few percentage

Every day, I'm flooded with

points, but what a rush it'll be if we do!"

compliments. Ordinary people don't get that in their job. But

"My signature is a fresh umami flavor that is harmonious, feminine,

you must never let it go to your

and not too heavy. To achieve this, I avoid using too much cream, fat

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C H E F ’ S

S P E C I A L

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and carbohydrates, which also reflects modern views on

“TO SATISFY YOUR GUEST: THAT’S YOUR PRIMARY AMBITION”

healthy eating. My ambition is to present an entirely new six-course menu every four weeks - a challenge that's almost impossible to achieve. The menu has to tell a story in which every course is a chapter that guides you to the

next. I recently received many compliments for one particular dish. It almost made me angry. In the kitchen I exclaimed ‘something's not right: what's wrong with the other dishes?’" "I've worn Chaud Devant clothing ever since they started as it's important to stay both up-to-date and safe. You are also given a say as to how the clothes are made, although I suspect they're sick of hearing from me by now. For example, I didn't want a chest pocket with my logo on it, because they start to sag after a while. I let them know and they adjusted it for me. I also asked them for skinny jeans, which are now on the market. And if you're going to wear skinny jeans, you have to have stylish shoes, so they recently invited me and other chefs to try out their new prototype trainers. In short, Chaud Devant's ambition is exactly the same as mine: to ensure satisfied customers. That's our ultimate goal."

1. Chef Jacket Salerno White #205 2. Bib Apron Grey #500

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S U R F

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T U R F


S U R F

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T U R F

SE NS AT I O N WHITE G

et the perfect modern look with our collection of white chef's jackets, aprons and headgear. White is the basic color of the outfit, and you can finish it off with a chic

chef's skull cap. We design the clothes, but it's up to you to create your own look. If the clothes are your ingredients, what will your recipe be? Surprise us with your creation via the hashtag #CDyourblend.

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T U R F

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CHEF JACKET SALERNO WHITE

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BIB APRON WHITE

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CHEF PANTS NERO

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FOOTWEAR CLOG PROFESSIONAL SAFETY

#205 | XS-3XL | 50%PL/50%CO

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#53588 | W75-L100 | 65%PL/35%CO

#123 | 44-66 | 67%PL/33%CO

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#773 | 37-48 | 100% LEATHER

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T U R F

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BIB APRON REGULAR WHITE #53597 | W100-L100 | 65%PL/35%CO

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UNDERWEAR SHORT WHITE

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CHEF JACKET BACIO GREY

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CHEF JACKET SALERNO WHITE

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CHEF PANTS SKINNY REG JOGG DENIM BLACK

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FOOTWEAR CLOG PROFESSIONAL SAFETY

HEADWEAR BANDANA GREY

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#205 | XS-3XL | 50%PL/50%CO

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#312 | ONE SIZE | 65%PL/35%CO

#723 | S-XXL | 47,5%COOLMAX/47,5%CO/5%EA

# 139 | 28"- 42" | 90,5%CO/8%PL/1,5%LY

# 978 | XS-3XL | 65%PL/35%CO

#773 | 37-48 | 100% LEATHER

KITCHEN TEXTILES CHEF TOWELS XL

#765 | 100X50CM | 100% CO

M OR E AT C H A U DDEVAN T .COM

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D

enim gives you a rugged, distinctive look. It's both stylish

and strong, making it the perfect fabric for combining fashion and work clothing. Denim is genuine, raw and authentic, and allows you to express your true identity. The collection includes four models and is available in four colours: Green, Mud, Grey and Brown. Select the style that suits you best! Don't forget that denim is not suitable for industrial washing and that the colour may run. Everybody loves denim!


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L A

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BIB APRON BASE GREY DENIM

APRON BASE BROWN DENIM

BIB APRON BASE MUD DENIM

APRON POUCH MUD DENIM

BIB APRON SALOPET GREEN DENIM

BIB APRON SALOPET BROWN DENIM

#511 | W70-L75 | 100%CO

#421 | W80-L60 | 100%CO

#479 | W80-L40 | 100%CO

#510 | W80-L70 | 100%CO

#694 | W70-L75 | 100%CO

#594 | W80-L70 | 100%CO

1. Apron Pouch Grey Denim #480 M OR E AT C H A U DDEVAN T .COM

2. Apron Base Green Denim #483

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H O T

O N

S T O C K

EVERYBODY OWNS A PAIR OF SKINNY JEANS. DON'T YOU? Especially for fashion-conscious chefs, Chaud Devant has designed trousers based on skinny jeans. Our Skinny REGS, which come in two models, have only just been launched and they're

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already bestsellers! Are you looking for trousers that are both professional and stylish? Then try our new Skinnys! 1. Skinny Reg Black Stretch #138 These skinny pants give you an on-trend look without losing

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performance! Made for active usage! The stretch fabric will allow you to move with ease. The dark color and soft touch finish give these pants a modern and stylish look, which makes it a perfect match for a great variety of venues. 2. Skinny Reg Jogg Denim Black #139 These Skinny Jogg Denim Black pants has no limitations. The patented technology with thermoregulation and stretch ability provides maximum comfort, 360-degree freedom of movement

Nouow y ! n u R

and a perfect fit with original denim performance. Jogg + Denim = ideal for active usage!

M OR E AT C H A U DDEVAN T .COM

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C R U M B S

LE AT H E R A LLTOGE T HER Leather is rugged and sexy, no doubt about it. But is it sustainable? Well, our Leather70 collection certainly is! This line is made from 70% recycled leather that would otherwise have been

SIG N E D – SE A L E D – DE L IVE R E D Chaud Devant supplies a huge range of products from stock. It's a major challenge that we can only accomplish thanks to the wonderful team that runs our warehouse. Our team of three men and two women guarantees all incoming goods are quickly put in the right place. They sign, seal and deliver until every single order has been dispatched! It's a tough job, but the workplace atmosphere is fantastic and they have a great sense of humor. One of their favorite practical jokes is to seal each other's stuff, and they once even sealed someone's car!

thrown away. This material is created by pressing and coating the offcuts left over from making jackets, bags and shoes. We then add polyester to create a sturdy fabric that is light and supple.

FI R ST

FIRST!

During their traineeship in Tokyo, Rudi van Beylen and Filip Claeys saw how selfish their Japanese colleagues could be. Fish of lesser quality is exported and the best fish is kept for themselves. Filip, who grew up in a fishing family, immediately saw how crazy it is to send second-rate fish to the other side of the world, especially to a country on the North Sea. Filip: "Upon my return, I immediately stopped serving overfished species like tuna and cod. At first, this cost me a lot of customers, but I persevered." Filip recognised the need for a change in mentality and together with Rudi, he set up NorthSeaChefs,

a collective of chefs and shipowners

audience. For example, the previously

seeking to put lesser-known North Sea

little-known bib has already earned its

fish and by-catch on the menu. Every two place in Belgian supermarkets. The months, NorthSeaChefs' culinary wizards

NorthSeaChefs' bouillabaisse croquette

receive a box containing 10 kilos of fish

– made from by-catch – is also a great

that usually would be thrown away or

success.

processed into fishmeal. These chefs then unleash their creativity and explore all the "Another issue that concerns us is the gastronomic opportunities these fish have

huge amount of plastic waste in the

to offer. The results are then shared with

sea," adds Jens van de Ven, Operations

all of the members.

Manager at NorthSeaChefs. "For this reason, all of our chefs receive clothes

Besides the chefs in the research team,

from Chaud Devant's RPB collection.

there are also supporting members such

These clothes are made from recycled

as amateur chefs and fishmongers.

plastic bottles, which is much better than

This year also saw the release of the

having them contaminating the sea!"

book 'Eigen vis eerst!' (Our Fish First), containing 100 recipes for North Sea fish.

Want to know more? Please visit

This initiative has now reached a wider

www.northseachefs.be.

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C R U M B S

IF I CA N M AK E IT T HE R E . . . Did you know that New York was originally a Dutch and Belgian colony? The culinary roots of the low countries are now returning to the city. Johan Halsberghe, a top chef from Belgium, has conquered New York with his European cuisine. A few years ago, he decided to pursue his dreams together with his partner and set up his own business in New York, named Antwerp B. His speciality is a chocolate mousse, made from – of course – Belgian chocolate. His clothing also reflects another chapter of New York's history: Chaud Devant, a real Amsterdam company. 1. Chef Jacket Biker White #287 2. Chef Jacket Salerno White #205

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3. Chef Jacket Modena White #936

SUIT UP! We've given our Denim Parkas a completely new look! They are now

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available in anthracite. The Parka Antra is all about functionality. Its four pockets give you plenty of room to store everything you need, keeping your hands free to work on your culinary creations. The Parka Antra: stylish, modern and perfect for a busy night shift in the kitchen! 1. Chef Jacket Parka Antra Denim Stretch #994

NEW

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K N O C K

SPECIAL THANKS: S T E F A N VA N S P R A N G AAN DE POEL A M S T E LV E E N RONALD KUNIS BIJ QUNIS LIJNDEN

K N O C K

NEXT EDITION: ESSENCE

e c n e s Es

R U D I VAN B E Y L E N , F ILIP CLA E Y S E N J E NS VA N D E V EN NOR T HS E AC H E FS W W W. N OR T HS E ACH E F S . B E JOHAN HAL S B E R G H E AN T W ERP B N EW YORK CREATIVE TEAM

Bianca van der Lee Sven Oyntzen Nick van Schoten Laura Spijker Leonie Stam

Chaud Devant® is made in Europe

COPY

Paolo Bouman Madelijn van Schie Susan de Keizer Leonie Stam PHOTOGRAPHY

Jaap van den Beukel (coverphoto) Sven Oyntzen Laura Spijker P&I Studio Diemen A R T W O R K & L AY O U T

Nick van Schoten PRINT

DaddyKate AND

check our lookbook at

ChaudDevant.com

V-models Team Chaud Devant DISCLAIMER Chaud Devant Original Chefwear can not be held liable for any discrepancies and/or adjustments made from text and/or graphic representations made herein (including images and photographic material).

"Surprise us with your creation"

#CDyourblend

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FROM TIRES TO SOLES


GET INSPIRED

@ Ch aud d eva nt.c o m

Chaud Devant Amsterdam, the Netherlands T +31(0) 20 4941930 E info@ChaudDevant.com ChaudDevant.com

CHAUD DEVANT® IS AVAILABLE AT YOUR OFFICIAL DEALER!

CHAUD DEVANT® REGISTERED TRADEMARK SINCE 1995, PART OF BI-WEAR CLOTHING COMPANY BV, COPYRIGHT 2017 THE NETHERLANDS.

Chaud Devant - ambition - 02 - EN  

Chaud Devant Brand Magazine. Check out our collection at http://chauddevant.com

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