Royal Jaarbeurs: the friendly, sustainable and innovative host for all of the Netherlands. A place where you meet, inspire, learn and grow. We'd love to tell you what's going on at Jaarbeurs and how we do things. How? By getting to know our most valuable asset: our people. Michel Sturkenboom talks about his work as sous-chef of Jaarbeurs.
"My actions determine how generations after me live"
As sous chef, Michel Sturkenboom has been working in the kitchens of Royal Jaarbeurs for over 17 years now. One evening he provides the food for the musical dinner, the next day he cooks luxury food for a small company or fries for a house party. Together with his team, he comes up with the dishes, elaborates them and makes sure the team can run.
At the end of 2022, he received the Jaarbeursprijs 'Golden Crown' for his tireless efforts, commitment, creativity and loyalty, along with three other colleagues. "I was overwhelmed," he says. "While catering Christmas drinks for colleagues, I was unexpectedly taken out of the kitchen. It was nice to be put in the limelight, but you never do it all by yourself. I also owe this award to my colleagues."
From 2022, Michel and his team could finally get back to doing what they do best: looking after guests. "We were closed for two years. When we reopened, we were actually a brand new business. It took some getting used to at first, but now everything is running smoothly again." Part of the habituation was also in the greater focus on sustainability in Jaarbeurs's kitchens.
"I am even more aware that my actions help determine how generations after me can live," Michel says. "That is why it is good that we are doing this. For example, we try to throw away as little as possible and make soup from leftover vegetables. We order more precisely what we actually need and use more plant-based products in a range that is already largely vegetarian. But it is also in other things, like turning off the lights when we are not in a room." Sustainable development challenges Michel and his team every day.
Favourite dishes? For example, a courgette pancake with tomato antiboise. Or rendang of pointed cabbage. "Delicious! We now look differently at what we can do with products, herbs and spices, without compromising on taste and quality. Indeed, I have started cooking vegetarian at home more often as a result."
