Chaud Devant - Unity - 04 - EN

BOSI & issue 4 EN

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CHEF'S SPECIAL

CHEF'S SPECIAL

Claude Bosi

Joris Bijdendijk

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SURF & TURF

À LA CAR TE

Urban Green

Denim

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HOT IN STOCK

CRUMBS

FX Collection

Roger van Damme, Paswerk & more

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DUTCH MASTERS AND THE ART OF OMISSION In my opinion, chefs are nothing short of master artists. Their creations are genuine works of art, both visually and in terms of taste.

I can stare endlessly at my plate as I enjoy every bite of perfect taste and texture combinations. They manage to select the right ingredients from countless options that together form the perfect whole.

Joris Bijdendijk from the restaurant RIJKS* does not personally consider his creations works of art (p. 15).

He prefers to focus on the art of omission, the power of simplicity.

After all, isn't that the greatest challenge of all? To me, Joris is a true Dutch Master. I admire how he has succeeded in raising the cuisine of the Low Countries to the Michelinstar level. He has much to teach us. I'd like to spend a few weeks working with him in the kitchen. Learning from a true master. I'm ready to put on my blue RIJKS bib apron...

Bianca van der Lee CEO / Founder

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NUNC EST BOSI WHAT DOES IT TAKE TO GET A MAN OUT OF HIS CLOGS AFTER 30 YEARS? A PAIR OF MICHELIN SHOES. WE TALKED TO TWO-STAR CHEF CLAUDE BOSI ABOUT COURAGE AND TEAM SPIRIT, ABOUT BIBENDUM AND MICHELIN, ABOUT MAGIC, COLOUR AND LIGHT - AND, OF COURSE, ABOUT THE SHOES.

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laude Bosi's life and Michelin are inextricably linked. Being French, naturally he grew up with this tyre specialist, map maker and culinary expert. But it is not until he chose a career in the kitchen, first in France and later in England, that the

link became fully transparent, with Michelin stars around every corner. His two Hibiscus restaurants in England both earned two stars in no time and, since 2016, he's been running Bibendum**, which now also boasts two stars. The restaurant is named after the famous Michelin man. Where is it located? As can only be expected, in the former Michelin headquarters in London, England.

Magical spot Bosi explains, “The building is a magical place. The moment I walk into the restaurant, I feel at home." It was built in 1911 and has an iconic look & feel, thanks to the Art Deco and Art Nouveau style of the design. It has served as an office, a storage warehouse for more than 30,000 tyres and a garage where you could have your tyres switched. Today, there is an oysters bar on the ground floor and a restaurant that serves lunch and dinner on the second floor. The building has three enormous stained glass windows with the Michelin man in them. "The colours in the restaurant change by the hour, with sunlight entering the building from three different sides. The ambiance never ceases to enchant me."

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"WHEN YOU GROW AS A PERSON, THE ENTIRE TEAM GROWS.”

Match made in heaven As a tyre specialist, Michelin knows all there is to know about road surfaces. They are now using that knowledge to develop shoe soles for outdoor sports.

So, it was an obvious decision for Chaud Devant to contact Michelin to develop a shoe for kitchen use.

It's a match made in heaven since, after all, Michelin has been part of the world of chefs and great food for centuries. The result? The GT1pro Magister, also referred to as the "Michelin shoe". It's available in a tall and low model and in brown or black. And psssst...there is also a special edition in red - made exclusively for three-star chefs.

Who other than Claude Bosi to be our ambassador for the Michelin shoes? When we talk to him, the first thing we want to know is how he's faring with the shoes.

"They're extremely comfortable. You may find it hard to imagine, but I've spent the last 30 years wearing traditional French clogs - sturdy, black, plastic shoes made especially for chefs. It would never enter my mind to get rid of them since they fit perfectly. But the timing was brilliant because the sole had started to crack and I needed new ones. At that same exact time, I was contacted about the Michelin shoes. I never expected this comfort because I was always a bit afraid that regular shoes would be too flat. But the fit is fantastic.

They are absolutely a cut about all other chefwear I've seen so far. The height of the shoe is perfect and the sole provides excellent support.

NUNC EST BIBENDUM THE OFFICIAL NAME OF THE MICHELIN MAN IS BIBENDUM, WHICH REFERS TO THE LATIN EXPRESSION "NUNC EST BIBENDUM, NUNC PEDE LIBERO PULSANDA TELLUS", WHICH LITERALLY MEANS "NOW'S THE TIME TO DRINK, NOW'S THE TIME TO DANCE FOOTLOOSE UPON THE EARTH". FIGURATIVELY, IT MEANS SOMETHING ALONG THE LINES OF CARPE DIEM, OR "SEIZE THE DAY". IN ONE OF THE FIRST ADVERTISEMENTS IN 1898, MICHELIN USED THIS SAYING IN THE SENSE OF "OUR TYRES TAKE ON ALL OBSTACLES".

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GT1pro Magister Footwear designed for chefs Specially made for smooth kitchen floors

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The quality is fantastic. I wear them every day." To which he adds, “I'm not saying this because I'm the ambassador. Or because I love Michelin. I'm saying this as a chef, as a human being who spends his days pursuing the highest possible quality."

Courageous team And quality is exactly what he brings to the table. The restaurant Bibendum has been around for 30 years now. But did not earn a Michelin star until Bosi joined the team. During the first year alone, they earned two stars. "To me, Michelin is synonymous with quality and it's fantastic to be acknowledged and recognized. And naturally it is fabulous for business. Though I'm always clear about my intention, namely to serve guests a great meal.” It takes a team to earn a star. "Both the service staff and kitchen staff work together as one team. It's a daily challenge to work in the kitchen with a team of 17 individuals." How do you make it work? "It's all about having the courage to ask for help. That's not always easy. If something goes wrong, it's not necessarily a crisis. After all, someone else most likely has the knowledge you lack. Or if your section is struggling at a certain point, another station can pick up the slack. I want courageous people on my team. You can't learn without asking for help. When you grow as a person, the entire team grows.”

Claude Bosi at Bibendum** Michelin House, 81 Fulham Road, Chelsea London www.bibendum.co.uk #990 Chef Jacket Chef Shirt White #590 Bib Apron Santino Antra

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THE MAGIC OF BIBENDUM? CLAUDE BOSI EXPLAINS IN THE NEW CHAUD DEVANT VIDEO. WATCH IT ON OUR YOUTUBE CHANNEL!

C H EC K OU R Y OU T U B E C H A N N EL

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&

Green is the theme colour of our newest collections. We have clothing in various shades of green for both chefs and service staff. Why green? Because we believe in green. We're all trying to eat a healthier diet, purer ingredients and sustainably produced products. Green as a statement and green as progress. Discover the different shades of green!

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CHEF JACKET BUJUTSU GREEN

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KITCHEN TEXTILE CHEF TOWEL

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APRON BUJUTSU SAND

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CHEF PANTS LADY SKINNY BLACK STRETCH

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

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#758 | 65X65CM | 100% CO

#494 | W90-L65 | 70%CO/30%PL

#198 | XS-3XL | 48%PL/48%CO/4%EOL

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FOOTWEAR GT1pro MAGISTER LADY MID BLACK

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#795 | 35-42 | 100% LEATHER

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CHEF JACKET HILTON POCO WHITE

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#227 | XS-4XL | 65%PL/35%CO

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BIB APRON X DARK OLIVE

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CHEF PANTS NERO BLACK

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FOOTWEAR GT1pro MAGISTER MEN MID BLACK

#63699 | W75-L100 | 67%PL/33%CO

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

#796 | 39-47 | 100% LEATHER

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CHEF PANTS LADY SKINNY BLACK STRETCH

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CHEF JACKET NORDIC GREEN

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#198 | XS-3XL | 48%PL/48%CO/4%EOL

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

CHEF JACKET PARKA BLUE DENIM STRETCH

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HEADWEAR BANDI XO DARK OLIVE

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#286 | XS-3XL | 97,4%CO/2,6%EL

#370 | ONE SIZE | 67%PL/33%CO

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FOOTWEAR GT1PRO MAGISTER MEN LOW BROWN #799 | 39-47 | 100%LEATHER

UNDERWEAR LADY TOP GREY #718 | S-XXL | 47,5%COOLMAX/ 47,5%CO/5%EA

BIB APRON SKEW GREEN DENIM

#643 | W85-L85 | 100%CO

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

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JORIS & UNITY HE'S A CHEF, BUT YOU COULD ALSO CALL HIM AN INSPIRING THINKER. AN INNOVATOR. A WARRIOR. A TEAM PLAYER. A DUTCH MASTER. WE'RE TALKING ABOUT JORIS BIJDENDIJK, MICHELIN-STAR CHEF OF RIJKS*, THE RESTAURANT AT THE RIJKSMUSEUM IN AMSTERDAM IN THE NETHERLANDS. “WE NEED ONE ANOTHER TO FORM A WHOLE. IT TAKES QUALITY PRODUCTS TO MAKE QUALITY DISHES.”

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t all comes together on the plate: tastes, textures, colours. How do you create unity in a dish? "To me, unity is synonymous with simplicity. And the only way to achieve this is with self-confidence. It's an eternal pursuit. But I've learned and dare to use fewer and fewer ingredients. It's uncertainty that makes you add

more and more to your dish. As if nothing is ever enough. But I swear by the adage that 'less is more'. More often results in the opposite of unity, namely a cacophony of disjointed items on your plate."

RIJKS opened in 2014. Two years later, Bijdendijk and his team earned their first Michelin star. Behind every dish at RIJKS is a well thought-out concept. "We've just launched a new dish using products from the Gelderland Valley: chard, snails, freshwater trout and a kefir made from organic milk from Blaarkop cows.

I want to keep everything as pure as possible. So, the snails are whole, the trout is sliced into a coarse tartare and wrapped in a chard leaf. It's then topped with the kefir sauce.”

Culinary heritage Bijdendijk obtains all products locally, i.e. directly from the farmer. "The Rijksmuseum houses the cultural heritage of the Netherlands. At RIJKS, we serve the country's culinary heritage." He calls his restaurant an ode to the Dutch farmer. "Naturally, we also use Dutch celeriac, buckwheat and red beets. But our culture also includes spices and beans that originate from the other side of the world. Or potatoes, which we've been eating here for the past 200 years. It doesn't get more Dutch than that." Smiling, he adds, "It's the most assimilated immigrant we know of.”

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Bijdendijk promotes the culinary heritage of the Netherlands.

“TO ME, UNITY IS SYNONYMOUS WITH SIMPLICITY.”

"The Netherlands has fantastic small-scale farms with unique traditional breeds. But all the regulations and legislation have made their work difficult. The Chaams chicken, for example, the oldest pure Dutch chicken breed, is no longer found on menus.

The last farmer with these chickens has stopped breeding them.

And the Gelderland Blaarkop cows are also endangered. More and more unique Dutch products are disappearing as a result and, with them, our culinary heritage. We need each other to continue to form a whole. Without quality products, we cannot make quality dishes and the Dutch culinary culture will become endangered."

Dutch masters Bijdendijk became a master chef in 2017. At the Rijksmuseum, he is surrounded by Dutch masters. Does that inspire him? "I never take anything directly from a painting. So, you won't find still lifes with a lemon and a chicken on your plate. What appeals to me more is the idea behind a painting." He pulls out his phone and shows a self-portrait of Rembrandt with two circles in the background. "During his time, he was absolutely an innovator. This simple self-portrait is almost abstract when viewed from close up, with all those blobs of paint and scratches. But it is unmistakably Rembrandt when viewed from a distance." The painter was criticized at length for this style. "To silence the critics, he drew two perfect circles in the background, considered a nearly impossible accomplishment at the time. That is what inspires me: someone with the guts to go for simplicity, his own style and a clear goal in mind.”

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“WE NEED ONE ANOTHER TO FORM A WHOLE"

One team, one task Like everything at RIJKS, much thought has also been given to the clothing. The kitchen and service staff wear the same bib aprons. "Everything we do here is done as a team. And we have one single task: to serve our guests a great-tasting and attractive meal." The only difference is that the kitchen staff wears blue, while the others have sand-coloured clothing. Why? "In France, blue represents the lowest rank and indicates that you still have much to learn. That's how I think about our job: you never stop learning." The clothing was designed together with Bijdendijk and his team.

"When you spend 14 hours a day in the kitchen, you need an outfit that is comfortable to work in. That is why the bib aprons have a cross on the back instead of a strap around the neck." And the shirts? "We wanted a shirt that looked more elegant, like you could wear it to a party. But with an attractive and informal collar.”

Edible garden The claim that Bijdendijk obtains all ingredients from as close to home as possible became even more abundantly clear as we concluded our interview with a tour of the garden at the Rijksmuseum. "This was my dream: an edible garden. We have fennel pollen, cornflowers, East Indian cherries, citrus marigolds and begonias." He hands us a velvety, light yellow leaf from the daylilies. "Just taste how delightful they are.”

Restaurant RIJKS®* Museumstraat 2, 1071 XX Amsterdam, the Netherlands www.rijksrestaurant.nl #294 Chef Jacket Nordic Grey #552 Bib Apron Nordic Blue

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CREATING A NEW DISH IS EASIER WHEN DONE AS A TEAM. THE NEW CHAUD DEVANT® VIDEO SHOWS HOW JORIS BIJDENDIJK AND HIS TEAM GO ABOUT THIS. GET INSPIRED BY JORIS AND WATCH THE VIDEO ON THE CHAUD DEVANT® YOUTUBE CHANNEL!

C H EC K OU R Y OU T U B E CHA N N E L

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ou want to create a durable outfit. So, what kind of material do you use? Leather?

Canvas? Denim may very well be the perfect combination of fashion and workwear. It's rugged and relaxed, classy and strong. Denim has a natural look & feel, as well as a professional look. With their warm, earthy colours, the new Bistro Bib Apron, Skew Bib Apron and 4 Pockets Apron are the perfect match. They have

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a down-to-earth, pragmatic look that works well in a traditional food service establishment. Just remember that denim cannot be dry cleaned.

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APRON 4-POCKETS BLUE DENIM

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BIB APRON SKEW MUD DENIM

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BIB APRON BISTRO BLUE DENIM

#865 | W90-L80 | 100%CO RINSE WASH + COLOR FIXATION

#644 | W85-L85 | 100%CO RINSE WASH + COLOR FIXATION

#637 | W100-L85 | 100%CO RINSE WASH + COLOR FIXATION

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BIB APRON SKEW BLUE DENIM

BIB APRON SKEW GREEN DENIM

BIB APRON BISTRO MUD DENIM

BIB APRON BISTRO GREEN DENIM

#508 | W85-L85 | 100%CO RINSE WASH + COLOR FIXATION

#643 | W85-L85 | 100%CO RINSE WASH + COLOR FIXATION

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#639 | W100-L85 | 100%CO RINSE WASH + COLOR FIXATION

APRON 4-POCKETS MUD DENIM #867 | W90-L80 | 100%CO RINSE WASH + COLOR FIXATION

#638 | W100-L85 | 100%CO RINSE WASH + COLOR FIXATION

APRON 4-POCKETS GREEN DENIM

#866 | W90-L80 | 100%CO RINSE WASH + COLOR FIXATION

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

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JERSEY BACK PANELS FOR ULTIMATE STRETCH

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CONSIDERABLE FREEDOM OF MOVEMENT

LIGHTWEIGHT & FASTDRYING FABRIC

COOLING EFFECT

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STRETCH OUT The FX collection is all about freedom. These chef jackets are

DISTINCT WAFFLE PATTERN #922 SALERNO SFX BLACK SHORT SLEEVE #923 SALERNO SFX WHITE SHORT SLEEVE #913 BIKER SFX BLACK #914 BIKER SFX WHITE

delightfully comfortable thanks to the lightweight materials used. The fine jersey fabric on the back provides unlimited flexibility and stretch. It is made of Tencel® and polyester from recycled plastic bottles. This combination of materials is not only environmentally friendly, but also means fast-drying clothing. The SFX Biker and SFX Salerno Short Sleeve have a fine waffle pattern and lightweight, airy and comfortable fabric. The very definition of freedom!!

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CHEF JACKET MODENA UFX WHITE SHORT SLEEVE #955 | XS-3XL

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CHEF JACKET RIVA UFX BLACK #225 | XS-3XL

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CHEF JACKET BIKER SFX WHITE #914 | XS-3XL

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CHEF JACKET BIKER SFX BLACK #913 | XS-3XL M OR E AT C H A U DDEVAN T .COM

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C R U M B S

UNITED IN A UNIFORM Restaurant De Ripper is the perfect example of the strength of clothing.

This on-the-job training company in Haarlem, the Netherlands, prepares

STAY TOGETHER

young people for a career in the food service industry. Instructor Mildred Dierx explains, "These are vulnerable youth with a difficult home situation. We train them on the highest level here. They learn to create fantastic dishes and serve them using the right etiquette." The restaurant was completely renovated in

A smiling seamstress sits at a sewing

2016. "Our workwear was a shambles. When Chaud Devant offered to dress

machine in the sheltered workshop

our team, we were absolutely thrilled. We've seen the difference it has made.

Paswerk in Cruquius, the Netherlands.

That's the magic of a uniform, it gives a sense of 'we'." The young people here

Together with 11 others, she makes

feel stronger, more self-confident and proud to be seen!

around 1,000 bib aprons and waist aprons for Chaud Devant each week. "It's

Restaurant De Ripper

fantastic work! I find it very relaxing," she

Ripperdastraat 13a, 2011 KG Haarlem, the Netherlands | www.deripper.nl

comments as she pushes a new piece of fabric through the sewing machine. The people working at our sheltered workshop have a more difficult time finding employment than others. Production Manager Lara Fletterman explains, "We've been working together for a long time.

When we stopped receiving subsidies in 2016, we couldn't just fire everyone. They have so much knowledge and really enjoy being here. We ended up taking over the workshop. It's now our own studio and we hope to continue working with them for a long time to come!"

WORTH A SPECIAL JOURNEY...

According to the Michelin Guide, three-star restaurants are worth the travel. So, wouldn't it be great if we could also recognize three-star chefs by the bright red colour of the Michelin Guide? As a token of appreciation, Chaud Devant developed a red limited edition* of the GT1pro Magister.

Wearers of these shoes include Jannis Brevet, Jonnie Boer, Peter Goossens, Jacob Jan Boerma, Thomas BĂźhner, Massimo Bottura, Christian Bau and, of course, Jan Hartwig and Sven Elverfeld (photo)! *Not for sale

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SWEET SPOT

Roger van Damme

A small green oasis can be found in the heart of Antwerp, Belgium.

With its tall trees, unique plants and colourful flowers, this paradise is home to a castle-like building called Het Gebaar*. In this Lunch-Lounge, the world's best pastry chef in 2017, Roger van Damme, can be found in the kitchen. In Belgium, he is well known as the TV chef for the Njam! and Masterchef programs.

“I've been creating delicious desserts for 25 years," says Van Damme. "Being called the

To make the transition in the

Van Damme is a busy chef. He

best in the world definitely

kitchen from desserts to regular food

is currently working as a guest

makes you stop and think." His

- and to earn a star in the process

chef on Ibiza, flying to Russia

Instagram account shows his

- is an unusual path to take. "My

tomorrow and will be cooking at

progress as he creates and is full

heart will always lie with desserts.

the Tomorrowland festival before

of unbelievable compositions.

Cooking is more of a hobby."

long. After that, he'll return to

How does he come up with the

Naturally, both worlds influence

Antwerp, back to his sweet spot.

designs? "I always try to tell a

one another: "There are so many

story on the plate, inspired by

savoury flavours in the kitchen

Het Gebaar*

what I see." He then adds, "You

that I can now also use for sweet

Leopoldstraat 24, Antwerpen, Belgium

can clearly see that I worked as

creations, such as foie gras in one of

www.hetgebaar.be

a floral arranger years ago.”

my desserts or smoked chocolate.”

THE SECRET OF THE CHEF? The ambitious chefs Estée Strooker and Nigel van der Horst, alias Chef met Lef (Chef with Balls), responded with enthusiasm when asked to work together with Chaud Devant on our new underwear campaign. Absolutely! The result is a sexy video in which Nigel and Estée reveal a chef's secret… Nigel and Estée: Thanks! Make sure to also check out their newest cookbooks: ‘Chef met Lef’ and ‘Estée Kookt!’.

Short Grey #724 | Lady top grey #718 | Lady short grey #716 Filmed at Restaurant De Witwasserij Hertogstraat 5, 6511 RV Nijmegen, Holland | www.dewitwasserij.nl

CHECK OUR YOUTUBE CHANNEL

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K N O C K

K N O C K

NEXT EDITION:

SPECIAL THANKS

SHARING

Claude Bosi Claude Bosi at Bibendum** London, England Joris Bijdendijk Restaurant RIJKS®* Amsterdam, the Netherlands Roger van Damme Het Gebaar* Antwerp, Belgium Restaurant De Ripper Haarlem, the Netherlands Nigel van der Horst Chef met Lef

CLUB

Estée Strooker Restaurant ’t Amusement Arnhem, the Netherlands

C H A U D D E VA N T ® CREATIVE TEAM

COPY

Bianca van der Lee Nick van Schoten Nena Broersen Leonie Stam Laura Spijker

Hannah de Groot Leonie Stam

PHOTOGRAPHY Jaap van den Beukel (coverfoto) Nena Broersen P&I Studio Diemen Michael Martin Nina Stiller Sven Oyntzen

ARTWORK & LAY-OUT Nick van Schoten Nena Broersen

PRINT DaddyKate

AND All models & Team Chaud Devant

ABOUT CHAUD DEVANT® Chaud Devant® was founded in 1996 by Bianca van der Lee and develops high-quality, professional and fashionable collections for the modern chef, kitchen team and serving staff. The design work takes place at the head office in Amsterdam, after which the clothing is produced in Europe.

Our designs are worn in 20 countries around the world.

Do you have a special story to share in our magazine? Let us know via social media

DISCLAIMER Chaud Devant Original Chefwear cannot be held liable for any discrepancies and/or adaptations made to text and/or graphic representations in this catalogue (including images and photographic material).

Chaud Devant® is made in Europe

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GET INSPIRED

@ C H A U D D E V A N T. C O M

Chaud Devant Head Office 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 2018 THE NETHERLANDS.