Every experience is a flavourful 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 brings his creativity and passion to the kitchen at Jaarbeurs. He brings not only his wealth of international experience, but also his enthusiasm: “At Jaarbeurs , I’m given the freedom to share my passion for global flavours and to surprise guests time and again with new creations.”
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 wealth of experience to the Jaarbeurs kitchen every day. There, it’s all about striking the perfect balance between teamwork, precision and creativity. Bastiaan and his right-hand man, Michel Sturkenboom, work together to ensure that everything is organised down to the last detail. “We’re juggling so many things at once. I even work out the exact weight per person, so that everything is just right and the experience is as good as it can be. Together, we ensure top quality, and that motivates us all!”
Art on a plate
An absolute highlight for Bastiaan was the immersive dinner held during a Jaarbeurs client event: from the Utrecht Winter Spectacular and the Princess Máxima Centre to the Municipality of Utrecht. This special dinner took place in our Media Plaza and was themed around Van Gogh: The Immersive Experience. After dinner, the guests visited the exhibition. “It was a fantastic event where I could really let my creativity run wild,” says Bastiaan, beaming. “We served edible sunflowers inspired by Van Gogh, used a painter’s palette as a cheese board and presented a dish that sparkled just as much as Van Gogh’s Starry Night. Every work of art was incorporated into the dinner in a surprising way. It was 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 dish. Bastiaan involves everyone in putting together the food book. “What I enjoy most is that everyone contributes ideas and gets involved. Taking pride in your own recipe – that’s what motivates us!” This creates a kitchen where togetherness and positivity are the key words. “The way we behave is reflected in the kitchen. Positivity is the secret!”
