Ok , I have been testitng, testing , testing , for the last few days. But finally managed to get al the recipes I needed in order to make the dutch/basque dish. I will be showing step by step how to make it. An extended version of the video will be coming as well. Cheers Luuk.
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Had a little problem today. The ice machine broke down today. lucky enough that i turned my ice creams first so that i only had 2 more to go that were for the bistro down the street. Sorry bistro. Got fixed again. Also called our spanish importer about basque produce. WOW, so much to choose from and some ingredients that i never knew where from the region. Thanks Il Primo! This was the push i needed in order to get settle on a concept.Ill keep it a secret for now. I have a amateur photographer that is willing to shoot it for me. He is a colleague from front of house. I think everyone who enjoyed the video will enjoy this one to.
I will post it sunday night or monday morning so stay tuned! Cheers Luuk Ok , it was a crazy day today, lots of positive response from the video . Now ill be focussing on the next assignment. A recipe with photos and description . Those who know me best would agree that i can be quiet obsessive once i got my mind set. The days are getting longer and the nights shorter. I will be experimenting with flavor profiles this week in order to determine and perfect a dish. My inspiration : Dutch cuisine fusion with Basque pintos. Its going to be a lot of work but Im looking forward to it! cheers Luuk
Show me the love! Cheers, Luuk
So I did my video today with Koen Berkhout from The Bache Productions. It was a lovely experience being in front of the camera. Video is going to be up tomorrow, momentarily it is in editing fase. Hopefully the concept and the idea will come across successfully so you will really get to know what I'm all about. A sneak peak in the kitchen of "De Moerbei". Afterwards.... I cooked him dinner, and he said he enjoyed it, so horeeaj for me.
Finally at home I took some pictures with some food to bring my Facebook and Twitter up to date. First I took an egg in the mouth, as we all do from time to time. Unfortunately I had to laugh so I spat it out on the ground. To bad it was raw. I hope you enjoy the pineapple result! Cheers Luuk Got up at 6 this morning and just felt the culinary itch. 6.45 in the kitchen jamming some mise en place for tomorrow.Was done around 11.00 and still have the whole day unplanned. Hmmmm whats for dinner? Cheers Luuk
O.K., got the cameraman down. Its going to be tight, but seems like it will come together in a proper way. It wont be a dull demo, thats for sure. The strawberry dessert is ss good as finished so I started on my next project. A savory dish with saffron and dorado. Most of it is in my head but de details are still a working progress. I want to show elements of both dishes in the video so I really have to get it down. (and fast) cheers luuk
I had some time to work on my new dessert with the first strawberries of the season. I have been playing around with the dish for the last 2 days and its starting to take shape. Because the strawberries lack sweetness so early in the season i decided to marinade them in sweet/sour (honey, water and raspberry vinegar). I paired it with a blackberry donut,lavas/yogurt gel and green pepper ice-cream.I thought it was a success but i just want a touch more freshness in the dish in order to clean the pallet of the green pepper ice cream. So i am drying mint leaves on 40 degrees overnight to make a powder. ill mix this in the icing sugar of the donut to incorporate it in the dish. And i came into contact with a filmmaker today but more on that tomorrow. Cheers Luuk
OK, lets test this puppy out!
After the lovely intro Carolien made shall I just keep it short. I'm Luuk Hoffman and I work at the Moerbei*(Netherlands). I do the star class academie in Amsterdam. Thats how I came into contact with the Basque stage. (thanks mr van Rensch and mr Himmelreich ). I have done lots of internships in order to broaden my culinary knowledge. These have always been great learning experiences. This is a list of the upcoming ones: - Vermeer* (1 week) - Beluga** (1 week) - In de Wulf* (2 weeks) - Librije*** (1 year ) Cheers Luuk |
AuthorA food enthusiast, he thinks and even dreams about it all the time. Here he would like to share his inner thoughts. Welcome to Luuk's world! ArchivesCategories |
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