Dutch chef Marcel Philippe Driesenaar was born in Harderwijk, The Netherlands. He completed his studies at the Hotel School in Maastricht while working as a trainee at the Cleydael Castle in Antwerp. This was his first job in a prestigious, high-end restaurant dedicated to fine dining. One of Belgium’s greatest chefs, Roger Souvereyns, was the chef’s mentor. It is where he learned the fundamentals of cooking.
Following his studies, he moved to Amsterdam where he opened two restaurants, Café Sarphaat and Café Stigter, with a friend and companion, Ali Akgul. He refined his culinary abilities there as a chef.
He eventually took the unsuccessful decision to return to his hometown. After three years, he gave up and, filled with resentment, accepted a position at Klaas Puul, a large shrimp company. As the director of Tanger, Morocco’s shrimp peeling house. He gained a great deal of experience by travelling extensively throughout the world as a result of this job. Years later, he realised how unappealing the restaurant industry was, particularly in the kitchen.
When he returned to the Netherlands, he applied to work as a chef at the Beach Club Paal 17 on the stunning island of Texel in the north of the country. He discovered how much he missed cooking. He quickly recovered and resumed his course in the kitchen.
Q.) Tell us a little bit about your business, Cookingandmore2.
Chef Marcel: I decided to relaunch my own business during COVID-19. However, everything was closed, so we began with an Instagram @Cookingandmore2. My wife used to take pictures of our meals, which we would then post to my Instagram account. The website quickly gained popularity as I achieved more and more followers. In the end, we decided to call my business Cookingandmore2. These days, Cookingandmore2 is still on Instagram, but I work as a private chef for large catering companies. One such company is DarkkitchenXL in Bussum, where I work with one of the best chefs in the Netherlands, Onno Kokmeijer. Maureen van Haaren owns ByMaureen, with whom I also work with, and together we plan a lot of wonderful events.
Q.) Which kind of shrimp—fresh or frozen—is ideal for cooking, and how should they be cooked?
Chef Marcel: I always like fresh when it comes to fish and shellfish. Although shrimps come from all over the world, you can also use frozen shrimps if you treat them well. Improved freezing methods preserve the shrimps more effectively. However, I always go with fresh and local ingredients when I cook for my family. (Northern Sea).
Q.) What is the reason for the well-known Dutch custom of having just one cookie with a cup of coffee?
Chef Marcel: There is a misconception that the Dutch are frugal, of course, but consuming an excessive amount of cookies is unhealthy. You are welcome to consume as many cookies as you like at my house. Moreover, I’ll bake them myself. Collaborating with the winners of the Dutch television series Heel Holland Bakt is one of my latest endeavours. I learned how to make the best cookies from baker Jan.
Q.) Why is a heavy meal not served at Dutch food lunches?
Chef Marcel: People prefer lighter meals because they don’t have much time for lunch. A lot of people preferred bread with butter and cheese. The famous “broodje kaas.” Even though things are changing and restaurant lunch crowds are growing, we will never be able to match the French. Because we work.
Q.) What is Dutch traditional cuisine, and how is it different from Dutch modern cuisine?
Chef Marcel: There are many mashed potato stews with vegetables in traditional Dutch cuisine, such as raw endive stew and onion-carrot-potato stew. Served with bacon quite frequently. Authentic food for winter.
Dutch food is booming these days. Many highly skilled and committed chefs preparing food of the highest calibre. Restaurants such as De Librije are globally recognised. The North Sea’s fresh fish, Texel Island lamb, salty veggies, oysters from Zeeland, and mussels are among the many options available to the Dutch.
Q.) Which dish is most associated with the Netherlands?
Chef Marcel: I believe it’s the Snert, or green pea soup. A thick soup made with a lot of vegetables, sausage and pork. However, we also have our stamppot, which consists of vegetable mixtures with mashed potatoes, sausage and bacon.
Q.) Your food is brightly colored and is primarily garnished with flowers and leaves. Any particular reason behind it.
Chef Marcel: Colour is obviously useful when creating images. However, an increasing number of flowers and leaves are created specifically with unique flavours. For example, Koppert Cress has an excellent selection of leaves and cresses. They serve a purpose in my dishes and I adore using them. And as it is famously said, “You eat with your eyes first.”
Q.) Any guidance for those who want to become chefs?
Chef Marcel: It’s an attractive profession, so get out there, take in everything, develop your taste, make your own style, and work joyfully.
Chef Marcel : Cooking is my passion!
Dutch Fish soup @Cookingandmore2
Ingredients for 4 people:
For the bisque:
900 gr unpeeled grey shrimps 6 tsp flour
1 large fennel 1.5 lt fish stock
2 shallots 280 gr tomato puree
4 tsp olive oil Fresh dill or Samphire
2 tsp fennel seeds 250 ml full cream milk
2 glasses white dry wine or cognac
The fish and shellfish:
Mussels
Cod
Cockles
Razor Clams
PREPARATION
Chop the fennel into blocks and finely chop the shallots. Put the fennel, shallots and fennel seeds into a saucepan together with the olive oil and bake it until they get brown and emit a nice smell (about 5 minutes). Add the white wine and stir well. Add in the tomato purée and flour and properly mix all ingredients. Bake everything for 3 minutes. Add the fish stock one ladle at the time. Add the meat from the shrimps and gently bring it to a boil, then boil it for another 15 minutes on a low heat. Put the soup in a blender and grind everything to a fine pulp. Pour the soup from the blender through a fine sieve. Use a spoon to press the last fluid from the remaining pulp. Throw the pulp away. What remains in the pan is a delicious bisque made of brown shrimp. Finally put the mussels, cockles, razor clams and cod in the soup and serve it in a nice bowl or deep plate.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
