#77 Sterrenchef Emile van der Staak: “Het idee was al meteen: minder beesten, meer planten”

from Studio Plantaardig · host Esther Molenwijk

Emile van der Staak is eigenaar en Chef-kok van restaurant De Nieuwe Winkel. De plantaardige en botanische gastronomie die hij daar ontwikkelde leverde hem 2 Michelinsterren op, daarbovenop nog eens een Michelin Green Star, én het predicaat beste groenterestaurant ter wereld. Hoe heeft hij dat voor elkaar gekregen? Wat bezielt hem? En hoe kijkt hij naar de ontwikkeling van plantaardig in de horeca? Tijdens het Proveg impact event gaat Esther met hem in gesprek over diepvriesbiefstuk, kippensoep en gasten die niet willen betalen. _____________________________________________________ Samen maken we meer mogelijk, steun onze podcast en help ons groeien met jouw donatie: studioplantaardig.nl/donatie _____________________________________________________ Meer info: Restaurant De Nieuwe Winkel https://www.denieuwewinkel.com/ Michelin gids Nederland 2024: https://guide.michelin.com/nl/nl/article/michelin-guide-ceremony/de-volledige-lijst-van-de-sterren-in-de-michelin-gids-nederland-2024 Boek “PLANT: Botanische gastronomie uit de keuken van De Nieuwe Winkel” https://www.bol.com/nl/nl/p/plant/9300000153286396/ Instagram: https://www.instagram.com/restaurantdenieuwewinkel/ Credits: Esther Molenwijk, Stichting The Food Revolution ProVeg International Emile van der Staak, Restaurant De Nieuwe Winkel Fotografie: momenttom.com Help ons het plantaardige nieuws te verspreiden: deel deze podcast. Ga naar studioplantaardig.nl en volg ons via BlueSky, Mastodon, Instagram, Facebook, YouTube, TikTok & #StudioPlantaardig Geef onze podcast ook een rating en schrijf een mooie recensie. Alvast enorm bedankt!

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#77 Sterrenchef Emile van der Staak: “Het idee was al meteen: minder beesten, meer planten”

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