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 world
On this proverbial plate are flavours from all corners of the world. Bastiaan travelled across rivers and mountains as a chef: from the Radisson Blu in Georgia, where he worked with Head of Hospitality at Jaarbeurs Jochem Schut, to being in charge of no fewer than 26 river cruise ships. In Switzerland, he was responsible for 120 chefs, in Germany he tasted the star level of a Michelin hotel and went to work for the same chain as a regional chef and was responsible for 11 hotels. In Brabant, he brought dinners for 11,000 guests to the table. Bastiaan looks back on his career so far with sparkling eyes.
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 will not remain empty. His wish list includes his own soup line, an open kitchen concept and tours for curious guests, customers and employees. "I want tours of the kitchen, fun for visitors, customers and our own employees. That way, people can really experience the trade!" The recently planned Jaarbeursacademy, Jaarbeurs's internal training programme, will have its own logo and, together with training institutes such as Randstad, people with a distance to the labour market will also get a chance to discover their passion for cooking in 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!"
