In a 3.5-hour workshop led by Nele, participants have the opportunity to create a festive all-in menu featuring dishes that are in harmony with the current season. The focus is on using local and organic ingredients wherever possible, crafting sophisticated and festive dishes with unexpected flavour combinations. This approach to cooking highlights Nele's commitment to quality and sustainability.
Given the seasonal nature of the ingredients, the menu is highly variable and cannot be detailed in advance. However, to give an idea of what might be included, a sample menu is provided. It features dishes such as white bean dip with Taggiasche olives and sourdough toast, cream of smoked parsnip with puffed and crispy Jerusalem artichokes, asparagus with miso potato puree, seaweed, and green herbs, and a dessert of rhubarb and pink pepper sorbet with crumble and elderflower.
This workshop is not just about cooking; it's an immersive experience that blends the joy of festive cooking with a deep respect for seasonal, local, and organic produce, all under Nele's expert guidance.
Workshop location
The workshop is easily accessible by public transport.
This place is accessible to people with reduced mobility.
Additional information
Languages of the workshop
English Nederlands
Practical information
A complimentary fermented drink such as wine, beer, kombucha or water kefir will be provided during the workshop.
From a young age, Nele has nurtured a deep-rooted curiosity about food, an interest instilled by a 'culinary' upbringing thanks to their parents. This early exposure to diverse flavours led to cooking becoming more than just a hobby. Initially, this passion manifested in preparing meals for large groups, as a foreman in the scouts and at various events, and later during elaborate dinner parties with friends. The culinary journey evolved into a monthly living room restaurant, a hobby that grew into something more significant.
Beyond their love for cooking, there's a strong commitment to ecological consciousness. Understanding the significant impact of our diet on both personal health and the ecosystem, Nele constantly seeks ways to minimise their environmental footprint without compromising on quality, variety, or creativity. Their approach includes sourcing sustainable and local products, often buying meat and vegetables directly from farmers.
Over time, this journey led to a transition to a vegetarian diet, interspersed with vegan dishes. This shift has not only been a challenge but also a joy, allowing the exploration of rich flavours, surprising combinations, and refined dishes within plant-based cuisine. Now, they are eager to share this experience, offering others the opportunity to discover the delights of plant-based cooking and its benefits for both health and the environment. Nele's story is not just about cooking; it's about a conscientious lifestyle choice and a continuous exploration of culinary art.
Nele heeft ons hartelijk ontvangen en gaf steeds duidelijk uitleg, zowel in het Nederlands als in het Engels. Ze zette seizoensgroenten in de kijker en focuste ook op low waste koken, heel interessant! Voor mij kwamen er onbekende ingrediënten en technieken aan bod, die de workshop de moeite waard maakten. Achteraf krijg je de recepten doorgestuurd, zodat je tijdens de workshop vooral kan luisteren en bijleren. Een echte aanrader!
Gilles V
9/7/2024
Goede workshop.