Every experience is a tasty ingredient
Imagine a plate where every bite tells a story and the ingredients come together to create an unforgettable experience. Our Executive Chef Bastiaan Arts serves up his creativity and passion in Jaarbeurs's kitchen. He brings not only his wealth of international experience, but also his enthusiasm: "At Jaarbeurs, I get the space to share my passion for worldly flavours and surprise guests with new creations every time."
Flavours from all corners of the globe
This proverbial plate features flavours from all corners of the globe. As a chef, Bastiaan has travelled over rivers and mountains: from the Radisson Blu in Georgia, where he worked alongside Jaarbeurs Head of Hospitality, Jochem Schut, to overseeing no fewer than 26 river cruise ships. In Switzerland, he was in charge of 120 chefs; in Germany, he experienced the Michelin-starred standards of a Michelin-starred hotel and went on to work for the same chain as a regional chef, overseeing 11 hotels. In Brabant, he served dinners to 11,000 guests. Bastiaan looks back on his career so far with a twinkle in his eye.
Teamwork, precision and creativity in the kitchen
Bastiaan brings this rich experience into the kitchen of Jaarbeurs every day. There, it's all about a perfect balance between teamwork, precision and creativity. Together, Bastiaan and his right-hand man Michel Sturkenboom ensure that everything is organised down to the last detail. "We are working on so many things at once. I even calculate the grammage per person in full, so that everything is right and the experience is optimal. Together we ensure top quality and that motivates us all!"
Art on the plate
An absolute highlight for Bastiaan was the experience dinner at a Jaarbeurs customer event: from the Utrecht Winter Spectacle and the Prinses Máxima Centre to the Municipality of Utrecht. This special dinner took place in our Media Plaza and was dedicated to Van Gogh: The Immersive Experience. After dinner, guests visited the experience. "It was a great event where I could completely unleash my creativity," gloats Bastiaan. "We served edible sunflowers inspired by Van Gogh, used a painting palette as a cheeseboard and brought out a dish that sparkled like Van Gogh's Starry Night. Each artwork was reflected in the dinner in a surprising way. Fantastic to be so creative!"
Big plans for the future
But Bastiaan wants to go further: his plate won’t stay empty. On his wish list are his own soup range, an open-kitchen concept and guided tours for curious guests, customers and staff. “I want to organise tours of the kitchen – it’ll be great fun for visitors, customers and our own staff. That way, people can really experience the craft!” The recently planned Jaarbeurs Academy, Jaarbeurs in-house training programme, is getting its own logo and, in partnership with training organisations such as Randstad, people who are distanced from the labour market will also have the chance to discover their passion for cooking at the academy.
An extra pinch of team spirit
An extra pinch of team spirit completes the plate. Bastiaan involves everyone in putting together the foodbook. "What I like most is that everyone thinks along and participates. Being proud of your own recipe, that motivates!" This creates a kitchen where togetherness and positivity are the keywords. "The way we behave, that's what the kitchen looks like. Positivity is the secret!"
