- October 18, 2019
- Posted by: Silvan Falchi
- Category: Uncategorized
From October 13th to 15th 2019, the fourth edition of the Chefs Assembly took place in Rotterdam. We look back on three inspirational days with lots of possibilities to share knowledge and experiences. Next to that, this Assembly was focused on exploring the thriving food culture of Rotterdam, together with 35 chefs and food professionals from 11 different countries representing 23 companies. All in all a very successful EPCAS Chefs Assembly.
On Sunday the Chefs Assembly 2019 kicked-off at Madam Chen, starting with a lunch and presentation on Gen-Z bij Gijsbregt Brouwer from ‘De Buik’. After that the culinary trend tour through Rotterdam by bike started, hosted by Gijsbregt Brouwer from ‘De Buik’. At Markthal several food trends were presented. The tour continued to various areas in Rotterdam, with stops at Mooie Boules and POING arcade hall. To explore Rotterdam even more, the Chefs saw Rotterdam from above from the rooftop of “Witte Huis” and by water with a water taxi. The first day ended with a dinner at Michelin star restaurant FG Food Labs from Francois Geurds.
On Monday the day started with a visit to Floating Farm followed by a visit to Schmidt Zeevis. At both companies, the Chefs were introduced to the concept and the vision behind it, followed by a tour and of course a tasting. After this the programme at the co-organizer Koppert Cress started – the Full Cressperience, with masterclasses from renowned experts like Jack Pontais – Koppert Cress UK, Ernest Jagodzinski – Restaurant Autentyk Poland, Jaime Liebermann – Spoonik Barcelona. Also on the menu, was a Leadership Session by Jochem Sneep from Q-staff and Koppert Cress owner Rob Baan shared his philosophy with the Chefs. Later in the evening an amazing DNA Dinner was enjoyed, hosted by Koppert Cress and catered by Hutten.
We ended the EPCAS Chefs Assembly 2019 on Tuesday at Verstegen Spices and Sauces, our other co-organizer for this edition. Here we have met ‘A World full of Flavours’ with several keynotes, masterclasses and workshops by amongst others Peter Dumot – Verstegen Spices 7 Sauces, Jeroen van der Graaf – Verstegen Spices & Sauces, Dyan Tjon – Ediks Mild & Fruit Vinegars, Kumar Saresh – Kumar’s Curries & Bumbu’s and a guest appearance from Jan Smink – Restaurant Smink.
We would like to thank the hotel and all locations and companies that welcomed us in Rotterdam. A special thanks goes out to all of our friends who made the Chefs Assembly 2019 possible:
Koppert Cress / Verstegen Spices & Sauces / CitizenM / De Buik / Witte Huis / FG Food Labs / Floating Farm / Schmidt Zeevis