Chaud Devant - 8 - Celebrate Life - EN

Celebrate Life

issue 8 EN

I T ’ S

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A L L

A B O U T

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CHEF'S SPECIAL

14 C O L L E C T I O N S 2 5 Y E A R S

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A LA CARTE

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CRUMBS

CHEF'S SPECIAL 25 YEARS

Stefan van Sprang and many more

Ian & Nick Kousemaeker - Goud

Impression through the years

Flexible service shirts

HOT ON STOCK

Chef T-shirts Valente

Fine dining at Club Chaud Devant

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2 U

YEARS

I

t has now been twenty-five years since I picked up

I consider myself lucky that I can combine my

a friend's chef's trousers that had been torn while

professional qualities with my own passion for food in

making the mise-en-place. Once at home in my

this delicious culinary world.

apartment in Amsterdam, I threw myself into a new cool design for chef's trousers. Many creative years later,

Chaud Devant's success would not have been possible

Chaud Devant has grown into a trendy European label

without an enthusiastic and loyal team around me, for

for the modern chef, kitchen brigade and service staff.

which I am enormously grateful!

I have enormous admiration for chefs and consider it an honour to be able to design and produce their clothing.

The unprecedented passion with which they have elevated cooking to an art form, creating extraordinarily beautiful and delicious dishes, is very inspiring for me.

We ho pe yo u en joy Ch au d D ev an t as mu ch as we lo ve cre at in g it!

Bianca van der Lee Founder

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®

C E L E B R A T E

L I F E

CELEBRATION

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YEARS

C E L E B R A T E

L I F E

Location: the beautiful restaurant De Kruidfabriek by LUTE. Special thanks to our friend and ambassador, Peter Lute.

THIS YEAR WE CELEBRATE THAT WE HAVE BEEN ABLE TO SERVICE THE CATERING INDUSTRY WITH OUR CLOTHING FOR 25 YEARS. THE FILM IS AN ODE TO ALL THE HARD-WORKING PEOPLE WHO ARE NOW ABLE TO OPEN THEIR DOORS AGAIN AFTER DIFFICULT TIMES.

WE CELEBRATE…

Celebrate Life 05

CHECK OUR YOUTUBE CHANNEL

CHEF'S SPECIAL

YEARS

MARCO MÜLLER

CLAUDE BOSI "It makes sense that Chaud Devant and Michelin collaborated on a chefs shoe, it’s a match made in

NICK BRIL & TEAM

ok. ted a uniform lo t, we have crea an ev D d au Ch ."

"With ok like a team rtant that we lo I think it is impo

heaven."

THOMAS BÜHNER "Cool, casual, fashionable but also practical and functional. Clothes that be as leave enough room for everyone to ." hen kitc own r individual as thei

ESTÉE STROOKER

DORIAN VAN BRONKHORST "Chaud Devant’s service, quality and innovation give us complete satifaction. It is a great pride for me and my team to be ambassador of the Chaud Devant brand."

SERGIO HERMAN

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C H E F ’ S

S P E C I A L

DICK MIDDELWEERD

JORIS BIJDENDIJK with my "The clothing has been designed together apron. same the wear team. Kitchen and waiting staff ." team a Everything that we do here, we do as

FILIP CLAEYS

"I think that Chaud Devan t is a company where it is about more than just fin e wearable clothing.

The human aspect, sustain ability and willingness to help each other are theref ore just some of the poi nts why we thoroughly recom mend Chaud Devant."

"They also stand for sustainability with regard to their clothing, something that I am very much engaged with within our business and with the North Sea Chefs.”

JOHAN HALSBERGHE

AEL MICH WOLF

ROGER VAN DAMME

"If you wear a chef jacket 100 hours per week, you will automatically reach the point that you only want the best."

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STEFAN VAN SPRANG

"Chaud Devant does exactly wha t I do too: satisfy your customer/g uest.

Because that is your main amb ition."

Celebrate

C H E F ’ S

S P E C I A L

BROTHERHOOD G R OW I NG U P IN O UD B EIJERL AN D W I T H T R E E H O U S E S , C H I C K E N S , S H E EP A ND ONLY CABLE TV THE STR O N G B ON D BE T W E E N T H E KO U S E M AE K E R BR OT H E R S WA S FOR GED. TO GETHER, THEY N OW R U N R E S TAU R AN T G O U D I N R OT T E R DA M. A CU LI NARY PEARL IN THE HARBO U R C I T Y, W H E R E T H E Y C O O K W I T H G R E AT PASSION. ALWAYS TEEMING WITH ACTIVITY, BECAUSE THE BROTHERS NEVER SAY NO.

N

ick: “We've always been close, even though there's seven

Ian: “I was 13 when Nick rang to ask if

years' difference between us. We come from an

I'd come and help as a dishwasher, from

entrepreneurial family where the love of food was

there I gradually got into the kitchen

celebrated every Sunday with the whole family going out to eat,

and I instantly found it fantastic. As a

and where our father had the leg of lamb in the oven already at 5

child, I stood on a stool or sat on the

am in the weekend. The rules of etiquette were also paramount.

counter watching my father prepare

Fork to the left, knife right, elbows to the back and sit up straight.

wonderful dishes. But my parents didn't

When I moved to Rotterdam by myself, Ian was just starting high school. I started at restaurant Las Palmas (of Herman den Blijker) and had no idea of exactly what I was going to do there. But I must have done something well, because I became sous chef before the year was out. I next

IAN: “ONE DAY WAS NOT ENOUGH FOR ME. I COULDN'T BE HELD BACK, AND ONE DAY I DROVE TO SCHOOL IN MY CHEF UNIFORM, HANDED IN MY BOOKS, AND IMMEDIATELY STARTED AS A FULL-TIME APPRENTICE AT LAS PALMAS".

gained experience at Brasserie Joris, where I learned a lot about the process of renovation and everything that

want me to get into hospitality, and so

entails. After that I was sous chef at Francois Geurds, but I finally

I began a training in ship- and yacht

returned with much pleasure to Las Palmas. When Herman sold

building engineering. A great education

Las Palmas, he gave me the chance to begin restaurant Goud with

in itself, but it was not for me. The school

him in the premises where the restaurant of Francois Geurds once

happened to be next to Las Palmas, and

was. The owner of Brasserie Joris helped me with the financing

luckily Nick managed to persuade my

and that's how everything and everyone fell into place."

parents to allow me to work there 1 day

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C H E F ’ S

S P E C I A L

a week. They only agreed because it was under the leadership of

some of our staff. But in principle,

Herman den Blijker. But that one day was not enough for me. I

everyone can and may go, but if Ian

couldn't be held back, and one day I drove to school in my chef

goes... that just won't work".

uniform, handed in my books, and immediately started as a full-

Ian: “Nick sees the good in people, while

time apprentice at Las Palmas. It was a hard learning experience.

I'm more abrupt, harder and much

I worked in the back of the kitchen for a while, but when the

more impatient. We are very different

smell of cigar smoke mixed with expensive perfume came by, you knew that 'cheffie' (Herman den Blijker) was approaching. Then everything and everyone began to tremble. Nick also once dealt with me very harshly because I didn't have things in order. When I could run my own mini kitchen with two hobs in Las Palmas, I thought it fantastic and could further develop my own creativity

NICK: “IN PRINCIPLE, EVERYONE CAN AND MAY GO, BUT IF IAN GOES...

THAT JUST WON'T WORK".

and passion. We had learnt entrepreneurship at home anyway, somewhere, and I think that actually

and giving up is no option for us."

works really well. Nick and Herman Nick: “It's really our combination that's so special. I mean, I can't

are almost opposites too, and that also

work a half hour with my father or sister, but I can with Ian. We

works really well.”

are very loyal and go all out for the business. We communicate without words. We see what the other is doing and complement

Nick: “When the restaurants had to

each other. A good team is very important too, it's give and take

close, we soon realised that we had to

and that bond must grow. And we do have a special bond with

do something otherwise we would have

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C H E F ’ S

S P E C I A L

been at each other's throats, or got depressed. So in no time, we

was an important learning experience for

had a four-course take-out menu. We made instruction videos on

us. You now understand more about what

YouTube and even had a great time doing it. We also organised live

money is. We always spent too easily, but

streams for 800 viewers. Fortunately, we also used the COVID-19

now I'll be thinking more about it. It's

time to creatively renovate our restaurant. Each table is now top,

really wonderful to see that we had take-

IAN: “WE'D RATHER STAY VISIBLE AND POSITIVE. FOR US, EVERYTHING IS POSSIBLE: WE NEVER SAY NO".

so there's no longer any

outers who came back multiple times and

question of 'the best

had never before set foot in Goud, and

table'. Now we go more

whom we now welcome to our restaurant

for a nice long dining

as guests. You fight to make sure that

experience, a homely

the people who missed the hospitality

feel, great food for a good

industry so much come to you to make up

price, and all that with

for it. I think that those who survived this

top service.

can become very big..."

Nick: “When we bought these premises

Ian: “It's obviously very easy to lie on the sofa in your dressing

from Francois Geurds, we thought about

gown, shouting that the government is rubbish, but that doesn't

renovating only a bit, but ultimately only

make you earn any money. We'd rather stay visible and positive.

the heart of the kitchen remains intact. It

For us, everything is possible: we never say no. This difficult time

was a beautiful process in which everyone

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C H E F ’ S

S P E C I A L

Nick: “ It was always a dream to design a chef's jacket myself, so we were instantly overjoyed when we had the chance to do this with Chaud Devant. If you wear it 12 hours a day, five days a week, you're allowed to be critical and picky. We had their own input. It got more and more kitschy and the name 'Goud' lives up to its glory. The bear that is to be seen in various places in our restaurant has a special meaning for me. Like a mother bear that prepares her cub in a short time to become an

NICK: “THE FRATELLO IS COMFORTABLE, YOUTHFUL AND CLASSY.”

adult and go out into the wide world: that's what Herman did for us. He gave me this chance, and I'm very grateful to him for that".

thought about fine details such as a ridge in the neck to stop your apron moving

Ian: “Now that we are open again, we want to do fewer seats and

upwards, and more length in the back so

focus even more on personal attention. Because that's where our

that it stays decent when you bend over.

strength lies. Sometimes people think that Goud is too chic. We

Most jackets have wide sleeves, which

think that's a pity, because we see it more as a 'grubby' French

we think is really terrible. The Fratello

bistro in an expensive jacket. It really is a proper night out here; we

is comfortable, youthful and classy. The

also have a superb bar that seats thirty people and serves lots of

practical details and its clean, sleek look

special drinks. But everyone can be themselves and do what they

make this jacket the perfect combination

wish. For instance, once a hamburger was fetched from McDonalds

for us. And it's surely no coincidence that

for a child who was a difficult eater".

Fratello is Italian for brother!"

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PRACTICAL LOOP FOR BIB APRON

JERSEY BACK PANELS AND SLEEVES FOR ULTIMATE STRETCH

COOLING EFFECT LIGHTWEIGHT & FAST-DRYING FABRIC 1

2

CONSIDERABLE FREEDOM OF MOVEMENT

CUFF OF JERSEY

CHEF JACKETS FRATELLO 13

1

FRATELLO UFX WHITE #258 | XS-3XL

2

FRATELLO UFX BLACK #259 | XS-3XL

COLLECTIONS

1996

2000

YEARS

Future on generati

2003

s! t n i r p e v o l e W

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2 5

Y E A R S

Serve with passion

Organic cotton 2007

2010

Always wanted to know the secret of the chef...?

Colour your outfit ...it's not the receipe, but his underwear!

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C O L L E C T I O N S

2 5

Y E A R S

No limitations

2012

Unzipped with the zipper jackets 2015

Everybody loves denim!

Raw edge single stitch 16

C O L L E C T I O N S

2 5

Y E A R S

Flexible chef & service gear

2018

2021

Flavour with spice, serve with love

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e t a r b e l Ce ife l

YEARS

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FLEXIBLE SERVICE SHIRTS Freedom of movement is top priority with these lightweight shirts. The back of the garment in jersey is a unique design element. The fabric is flexible and breathable. The collection is available in five colours and looks great worn in different

UFX MOSS #625 & #640 SIZE XS - 3XL

styles, such as a trendy look with a denim apron or a classic look with a smart waist apron.

UFX WHITE #603 & #606 SIZE XS - 3XL

UFX BLACK #607 & #609 SIZE XS - 3XL

UFX NAVY #610 & #624 SIZE XS - 3XL

UFX SAND MELEE #641 & #642 SIZE XS - 3XL

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MORE FLEXIBLE SERVICE WEAR AT CHAUDDEVANT.COM

C R E W

2 5

Y E A R S

CREW CHAUD DEVANT

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YEARS

C R E W

2 5

Y E A R S

Family • Respect • Passion Creative • Care • Humor

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...

Amsterdam based company haud Devant has been a real our products are conceived for 25 years. All the ideas for

city, the people, the great and designed here. The special

elop gs give us the inspiration to dev culinary diversity; all these thin riors, products. Beautiful fabrics, inte new collections and innovative us to tinue to inspire us. That enables fashion and cultures also con in and for the hospitality industry, aga create new trends in clothing

C

again.

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...MADE IN EUROPE U nfortunately, the working

conditions in the clothing

industry are not always optimal.

That is why Chaud Devant consciously only produces in Europe and we only work with workshops that are BSCI certified. BSCI is an accredited quality mark that guarantees good and safe

working conditions and a decent wage for the employees. In addition, we maintain close contact with the workshops and visit them regularly, so that we can see the working conditions with our own eyes.

We also work as much as possible with fabrics and materials that are produced sustainably and for which as few or no chemicals are used as possible.

We hope you enjoy Chaud Devant as much as we love creating it!

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®

YEARS

M A D E

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E U R O P E

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Hot on stock

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H O T

O N

S T O C K

New collection: CHEF T-SHIRTS

The new Valente chef T-shirt is developed for all heroes in the kitchen. Chefs will look great in our newest item but service staff won’t be out of place in these comfortable and trendy T-shirts either. The brigades want to work while feeling at their best, and look their best. T-shirt Valente, translated the brave, heroic, is a perfect fit here.

The fine combination of the woven fabric, knitted back and sleeves adds a classy look to this shirt, with exceptional working comfort. The Chef T-shirt has a chest pocket and a loop in the back of the neck so that an apron stays nicely in place. Choose a long or short sleeve and go for a brave, elegant or cool look with the different available colours.

VALENTE UFX NAVY LS #966 | XS-3XL

VALENTE UFX WHITE #943 | XS-3XL

VALENTE UFX SAND LS #967 | XS-3XL

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VALENTE UFX MOSS LS #965 | XS-3XL

VALENTE UFX BLACK #944 | XS-3XL

MORE CHEF T-SHIR TS AT CHAUDDEVANT.COM

C R U M B S

FOOD & FRIENDS G6 is an alliance of 6 Amsterdam chefs for education and entertainment. They are on the same page; culinary, economic and social, whereby everyone respects each other’s opinion and values. Nothing is required, much is permitted, as long as it is on a level. Over time, a beautiful friendship has developed with these special Chefs that we cherish immensely. We have shared many beautiful moments together and hope for many more…

D R UM R O L L PL EASE At Chaud Devant we always try to think from the chef's perspective. What is useful in the kitchen? What does today's chef need and when is a chef jacket perfect? In addition to being practical, the subtle pencil pocket on

T I ME F O R C H ANG E

the sleeve has been a real eye catcher on all our jackets for 25 years.

It has been 25 years since Bianca started developing chef's clothing

OUR TIP… Keep a close eye on our

in her living room in Amsterdam. Many years later and with the

iconic pencil case in the near future …

help of a deeply committed team around her, Chaud Devant has

Who knows, maybe something very special

become what it is today; a professional and trendy clothing brand

may be found in it soon... #Goldenlabel

for the catering industry in the Benelux and many other countries.

“I am beyond grateful and proud of everything I have achieved together with my team! But now it's time for me to take a step back in this wonderful company. For that reason, as director, I passed the baton on to Lysanne Denneboom as of February 1st 2021.

A professional who is familiar with the foodservice industry and has a great affinity with the market. I will focus more in the background on creative developments, where my original passion lies.”

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PRET À DI N E R WITH ES T ÉE STROOKER

The charming chef Estée Strooker shines in her jumpsuit exclusively designed for her

by Chaud Devant.

With her book Pret à

FINE DINING AT CLUB CHAUD DEVANT ® Gradually, we are making our CLUB available again for dinners with top chefs. For instance, recently the members of Food Service Network enjoyed the cooking skills of Peter Lute and Tim Buis (Restaurant De Kruidfabriek by LUTE). The relaxed and intimate ambiance of our CLUB and the fact that a top chef is preparing the best dishes makes this a really inspiring place for brainstorming and at the same time enjoying each other's company and delicious food.

diner she inspires to prepare the best home cooked dinners.

FOR ALL THE LADY CHEFS It is our pleasure to present the chef jacket Lady Nordic. The Nordic jacket has been a hot item in many kitchens for a number of years and our collection has now been expanded with an attractive female model.

Available in the white, green and grey, the Scandinavian design is characterized by functionality and simplicity. The tailored fit and slits on the side make this jacket very feminine.

CELEBRATE HEALTHY FOOD A healthy company, in its broadest sense, also has healthy staff. So we are proud that we are the first Dutch staff restaurant to receive the EKO quality mark (gold certified 80-100% organic cuisine). We can't wait to offer our staff an organic and vegetarian lunch every day again, prepared by our own chef.

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K N O C K

K N O C K

NEXT EDITION:

T R I B U T E TO

THE FEMALE CHEF SPECIAL THANKS

Peter Lute, Tim Buis, Britt Versluijs, Maarten Boer Restaurant De Kruidfabriek by LUTE Ian & Nick de Kousemaeker Restaurant Goud Estée Strooker Restaurant ’t Amusement G6 chefs: Julius Jaspers, Ferry van Houten, Gijs Numan, Stefan van Sprang, Peter Lute & Michiel Deenik Models: Sem Zijl, Julia Duijndam, Dion van Beeren

PHOTOGRAPHY & VIDEO

SHO Marketing Solutions (coverfoto), P&I Studio Diemen, Fikret Koc Media, Tom Dekker, Susan de Keizer, Laura Spijker

ARTWORK & LAY-OUT

Creative Keet, Laura Spijker, Bianca van der Lee, Tom Dekker

COPY

Susan de Keizer, Bianca van der Lee, Arienne Smith

AND

All models & Team Chaud Devant

DO YOU HAVE A SPECIAL STORY TO SHARE IN OUR MAGAZINE? LET US KNOW VIA SOCIAL MEDIA

DISCLAIMER

SHOP ON-LINE

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).

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Enjoy & e f i l e t a r b e l Ce

GET INSPIRED @CHAUDDEVANT.COM Celebrate Life Chaud Devant Amsterdam, the Netherlands +31(0) 20 4941930 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 2021 THE NETHERLANDS.