OFYR Magazine Hospitality Edition 2022 EN - Teaser

CHEFS BECOME FRIENDS

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EN

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CONTENTS 4 6 8 10 14 18 22 26 30 34 38 42 46 50 52 56 58 60 62 66 70 74 78 82 86 90 94 98 100 102 104 108 112 116 120 124 126 130 132 134 136 140 144 148 152 156

THE STORY OF OFYR OUTDOOR COOKING ALL YEAR LONG RESTAURANTS L’Air du Temps Waggon 1881 Spina Cafė / La Pyramide Der Wilde Wirt Het Hooihuis Osteria Gigino Splash / Chez Monix Gasthof Zum Löwen

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108

Ristorante Andreina NENI Restaurante L’Escaleta Herangtunet De Waterreus

POPULAR ACCESSORIES CATERING Hannibal BBQ Bake Away on FIre Nelles Gastronomie BBQ Bros Gypsy Table

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Vespalec Catering Citrus Food Concepts

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Lufre Zhack

SHOWCOOKING STARLITE SPECIAL VENUES Akiu Winery The International Buchberger Creation Wines Himmerland Casa Rojo Metzgerei David

ENDLESS POSSIBILITIES OFYR TRAILER / EVENTS OVERNIGHT STAY

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Amangiri Sublime Comporta Abeille Maison Mandarin Oriental Saint James Paris

CLUB APP

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THE STORY OF OFYR

Almost 9 years ago, I decided to exchange a 30-year career in finance for a career as an entrepreneur. After 2 years, this led to the creation of OFYR. In practice, this meant trading in my Italian tailored suits for workwear and regularly seeing my once pristine hands completely covered in dirt.

Years later, my four children gave me one of the biggest

One of OFYR’s main goals is to bring people together.

compliments I could get: they told me I had become a totally

When I explain this to people, I often use the catchphrase:

different person. It’s not like I was a bad person before

‘Chefs become friends and friends become chefs.’ It’s the

I switched careers. But having worked in the world of

title of this magazine for a reason, because no one seems

finance for a long time did give me a limited perspective

to understand this better than the hospitality industry.

of the world. These new interests completely changed my life.

For example, recently I had the pleasure of experiencing a very

I became more open-minded and experienced how it felt to

pure expression of outdoor cooking at Sublime Comporta

be passionate. I started thinking in opportunities and was

in Portugal. Through their Food Circle concept, people are

excited about what the future would bring.

invited to gather around the OFYR in the middle of a circular herb garden. It’s concepts like this that inspired me to explore

This mindset wouldn’t have come about without the help of

how OFYR is used at different locations all over the world. And

my contacts in the hospitality industry. While OFYR is now

having had the chance to visit some of these beautiful places,

used in about 90 countries all over the world, our story starts

I can honestly say that it never fails to surprise me how you,

back in the Netherlands. We owe our first successes to the

the entrepreneurs, use OFYR for your outdoor concept.

open-minded entrepreneurs of the Dutch hospitality industry.

They welcomed OFYR with open arms and taught me what it

OFYR wouldn’t be where it is today without the help of

meant to have a passion, to be down to earth and to know

the hospitality industry. That’s why we want to put these

that you must put in the work to see results. I’m grateful to

wonderful entrepreneurs and chefs in the spotlight with this

have met these ardent people at the beginning of OFYR’s

magazine. From restaurants and beach clubs to wineries and

journey, because their mentality and work ethic have helped

resorts, chefs from all over the world share their views on the

me a lot throughout the years.

significance of outdoor cooking. Apart from their exceptional concepts and unparalleled creativity, the chefs have also

I’ve definitely gotten some strange looks during those early

shared a recipe of their signature dish on the OFYR.

years as well: the mismatch of the posh voice and dirty workwear, this man dropping something off in the kitchen

Think of this magazine as your guide to using OFYR in your

even though he clearly seemed to be part of a different world.

own business. Or use it as inspiration to feel like a professional

Despite this, I was always treated with respect and kindness.

whenever you use the OFYR at home. Whether you’re new

The same applies to OFYR. Many well-known people in the

to OFYR or an old friend; if anything, I hope this magazine

hospitality industry have since voiced their respect for OFYR

invites you to start creating your own moments of connection

and honestly: what better compliment could you get from

around the fire.

these professionals?

Warm wishes, Hans Goossens OFYR Founder

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OUTDOOR COOKING ALL YEAR LONG

The outdoor cooking secret is out. In both private and professional settings, the outdoor kitchen is a popular choice for entertainment, a relaxing culinary experience and a whole new level of ­luxury.

This concept of alfresco dining isn’t new to hospitality: outdoor eating, cooking and cultivating are often part of the menu. From terraces and indoor/outdoor eating options to food trucks and ­catering, the outdoor kitchen is an extension of the business that can be used in all 4 seasons.

Warmth

Connection

Seasonal

Entertainment

With OFYR, it is very easy to create an outdoor concept

Food has the universal ability to bring people together.

Staying in tune with nature is a very important aspect for

Eating outdoors is usually defined as a special occasion – it’s

that lasts all year long. Since it is a wood-fired cooking unit,

Thanks to its iconic shape, OFYR epitomizes the true ­nature

many businesses. Outdoor cooking allows you to work with

fun and a break from the norm, so guests tend to ­perceive

the OFYR radiates a welcoming warmth in a circle of up

of cooking as a central point of communication, ­mutually

the seasons, with ingredients telling the story of where

their food with greater excitement. The appreciation of

to 2 ­metres. When it gets colder outside, guests will want

­culinary endeavour and appreciation. People are always

guests are eating and in what season. The cooking plate of

the outdoor experience is coloured by many elements

to gather around the fire. This makes the unit an ideal

­drawn to the OFYR cooking units, blurring the line ­between

the OFYR can sear any ingredient to perfection, preserving

­including smell, anticipation, theatre, temperature, context

­communication hub for those colder days.

chefs and friends, and turning cooking into a group ­activity.

all healthy nutrients and natural flavours, and creating the

and even childhood memories. In this sense, OFYR becomes

Rain or shine, OFYR creates moments of connection ­between

most delicious and healthy meals.

a year-round concept that involves showmanship and

people and with nature.

­entertainment, stimulating all the senses to create a unique outdoor experience.

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RESTAURANTS RESTAURANT | MICHELIN STAR RESTAURANT | BEACH CLUB Cooking outdoors is becoming more and more popular in the hospitality businesses. In this category, you will find various examples of restaurants all over the globe that use OFYR to add a new culinary dimension to their menu. With the cooking units, they have transformed outdoor spaces and they offer guests a unique alfresco dining experience.

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‘I am a Korean born, a Belgian man and a citizen of the world.’

Our garden is the backbone of our kitchen. We have moved this restaurant 9 to this crazy place 9 years ago – it’s a kind of paradise for us. We have 5 hectares of vegetables, fruits and different herbs, with more than 400 varieties of plants.

Our whole concept is based on creating a unique cooking style that is in full harmony with nature, promoting the freshness of our ingredients.

I’m used to working with fire in the kitchen but for me, OFYR is a nice combination of fire and purity. When you use OFYR, it’s like a plancha with the added smokiness of the fire. It helps preserve the freshness, taste and beautiful colours of the ingredients from our garden. You can also apply really nice techniques on the OFYR. You have all these advantages and none of the issues that you can have with regular barbecues.

Sang Hoon Degeimbre L’Air du Temps Leirnu, Belgium 10 | OFYR - CHEFS BECOME FRIENDS

L’Air du Temps My name is Sang Hoon Degeimbre from restaurant L’Air du Temps.

I am a Korean born, a Belgian man and a citizen of the world.

We believe that being sustainable means listening and adapting to nature, which is something we implement with our kitchen ­garden. It provides 95% of our vegetables. We’re deeply interested in ­lacto-fermentation to the extent that it has become emblematic of our cuisine today. We’re devoted to flavour, to reducing food waste and to healthy food.

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Miso Leek INGREDIENTS

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4 white leeks

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50 g miso

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2 cups of sake

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1 tbsp rice vinegar rice vinegar

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garnishing: inca garlic flowers, black pansies, tarragon, a sprig of savory, a few monarda leaves

PREPARATION

Sang Hoon Degeimbre

Cut the leek whites in half lengthwise and wash them well. Be careful: leave the bulb on to prevent the layers from coming off.

Mix the miso with sake and vinegar. Brush the flat side of the leek with the mixture.Cook on the oiled plate and let brown well.

In the meantime, prepare a casserole with the green parts of the leeks and the unused herbs. Place the casserole on your OFYR to create steam.

Cook the leeks for about 15 minutes in a closed casserole pan.

While the leeks are cooking, brush the miso mixture on the plancha and scrape it off with your spatula as soon as it is dry. This way you will get a paste.

Grind the monarda leaves, tarragon and savory in a mortar and pestle. Mix the dry miso to create a pesto.

Dressing Arrange the leeks coloured-side up.

Sprinkle with dry miso.

Thin out the Inca garlic, pansies, tarragon and aromatic herbs.

Taste with your fingers.

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