Kitchen of restaurant Parkheuvel
Quality is most important in my kitchen. Real food, what you see is what you get. In my opinion, taste is knowledge, it is emotion, it is feeling and at last, taste is all about memories.
As a chef, you have to be in your kitchen, you really have to dive into your dishes. Every flavor that you create, every single ingredient that you use has to come back at its best . The final target is to create something which you can not exceed.
Now that my son Juliën is back in the Netherlands. After having lived in Sydney for a year, he now is my right hand and as a Kitchen Chef. Juliën stands for a young generation of successful chefs who are completely committed to their work. He wants to constantly develop his skills. With an eye for the latest trends in gastronomy, he brings together classic and modern components.
We are fortunate that our guests want to taste the season again nowadays. I meet a lot of people that want to know the story behind the ingredients.
There is only one rule in the kitchen of Parkheuvel which is; only the best is good enough. Through the years I have gained good relationships with our suppliers to maintain the best quality. They know exactly what I want and what I need. They also know, that we need the best ingredients. The suppliers we have chosen share the same philosophy, for them it is the same: taste and quality.
Give it time to grow, because with time comes flavor and with the right flavors we can extend the quality.