Specialist cook training Dutch Cuisine with focus on Limburg cuisine starts in Venlo

The training Specialized Chef Dutch Cuisine will be available from September this year at Gilde Food & Hospitality College in Venlo. The course will be created in cooperation with the Dutch Cuisine organization. The new course stems from the ambitions of FoodLab Limburg, a concept in which the business community and education work together to give concrete form to pride in the region, innovation and practice-based learning.

Dutch Cuisine, Limburg Cuisine

Dutch Cuisine wants to put the Dutch cuisine and food culture on the map nationally and internationally. With this collaboration an education in Limburg to specialist cook on level 4 will be possible, where knowledge of products from the region will be zoomed in.
André Duijghuisen, Gilde Opleidingen' project leader for FoodLab Limburg, sees the new training as an important step for the culinary ambitions in Limburg: "In Limburg, we no longer had a training for Specialized Chef level 4 because of the shrinking number of students in the region. While there is a need from the regional labor market. Now that we are going to collaborate with the Dutch Cuisine organization, it will be within reach again. And with a Limburg approach, we can promote the beautiful products and preparations of our own country in a sustainable way. With a strong, innovative agri-food sector, there is so much potential!"

Den Bosch and Sneek preceded us

At the Willem I College in Den Bosch and at the ROC Friese Poort in Sneek, level 4 courses Specialized Cooking | Dutch Cuisine started earlier. Students work on the catering industry and kitchen of the future and think about current food themes such as transparency, food security, sustainable production, health and consumption.

5 principles of Dutch Cuisine

SVH Master Chef Albert Kooy has made an important contribution to the development of the course Specialized Chef | Dutch Cuisine. The Dutch Cuisine philosophy is 100% sustainable and based on 5 principles:

1. Culture:The dish tells us where and in what season we are
2. Healthy:Good for us and our earth
3. Nature:Eating honestly and versatile from what nature offers us
4. Quality:We buy, cook and eat consciously
Value:We work on results for tomorrow

Limburg hospitality industry can do even more with Limburg products

Dutch Cuisine is also being embraced in North Brabant. Last year the Kempengoed Cooperative (Brabants Streekgoed) carried out a project in collaboration with Dutch Cuisine to put Brabant regional products on the map for the regional hospitality industry.
FoodLab Limburg expects that the collaboration with Dutch Cuisine will also provide opportunities in the area of promoting regional products to the hospitality industry itself. Concrete plans will be made during the year.

More info about the training >

More information about FoodLab Limburg >

Sources: Dutch Cuisine, Gilde Opleidingen, FoodLab Limburg