Last November, Bidfood organized an inspiring culinary trip to Seville (Spain). The trip is part of the program Foodyard Travel and offers chefs, catering entrepreneurs and food professionals an inspiring tour through this unique culinary city. Also for the Groningen Thomas Beekhuis, who works at DOT Groningen, from March 1 at The Rietschance and best chef of the Northern Netherlands 2017 – 2018. Time to hear what he learned from the trip.
Thomas Beekhuis is the winner of the competition Ready Off Cook 2017 – 2018, which took place on the Horeca fair North Netherlands last October. The 29-year-old cook was therefore offered the trip to Seville together with colleague Sakarov Miguel for free on behalf of Bid food† Horecagroningen.nl spoke with Thomas, Sakarov and Remko Fuchs (on behalf of Bidfood) about the journey, the environment and in particular the culinary aspects of the destination.
November 21 '17 – afternoon – In the olive grove
On day one, the group of professionals visits an olive grove in the municipality of Estepa. People are taken into the story from the picking of the olive to the pressing and processing into oil. Concluded with an olive oil tasting, in which not only smelling and tasting is important, but also what happens to the oil when you warm it between your hands.
November 22 '17 – morning – The smells of a goat cheese factory
The trip continues the next day at an authentic goat cheese farm in Aracena. The group meets at an old house in the mountains and sees the whole process from curdling the milk to ripening cheese – something that the gentlemen especially remember very much in terms of smell.
“It is so special to see that such a delicious thing can be made from very few products.” Thus, Sakarov.
Finally, the chefs were allowed to make their own cheese, but did not dare to put it in the suitcase to the Netherlands.
November 22 '17 – Afternoon – Athletic Pigs at the Ibérico Farm
The cooks enthusiastically tell about the Ibérico farm that they visited after the cheese factory in the village of Corteconcepción. A spacious farm with pigs that live freely in nature. One hectare of land is maintained per pig, with oak and cork trees on it. The animals are not given anything else to eat and are not treated with medicines if they are sick. This results in athletic, high-quality pigs that, in adulthood, yield €3.000 at slaughter. The traveling companions can see, experience and taste the craft, quality and passion of the farmer.
November 22 '17 – evening – On tapas tour
The evenings were spent in the Seville home station, where the kitchen has been thoroughly tested by the travel company.
“We did a kind of tapas tour. In this way we visited many unknown places and ate small, special dishes everywhere.” mentions Thomas.
Sakarov agrees. He mentions that he was inspired by the various Spanish tapas and that he tried to imitate a few dishes later in the Netherlands. For colleagues then, unfortunately for us.
November 23 '17 – morning – Tuna with cheese
The next day the group leaves for Barbate, a seaside village near the border of Morocco. The gentlemen visit a well-known tuna processing plant here. “It is special to experience all those different tuna processes.” Mentions Sakarov, “Although I would never use canned tuna.” Thomas agrees and shows that he is surprised at the difference between the addresses they visit. “As small and passionate as the Ibérico farmer was, the tuna processing plant is so large and massive.” The gentlemen can again taste and discover, among other things, the special combination of fresh tuna with salty cheese.
November 23 '17 – afternoon – In the bodega of the Sherry House
The journey continues in the afternoon in Jerez, the sherry capital of Spain. The men tell about the tour they were given through the Bodega (Spanish translation for wine cellar). “We were surrounded by scents of wood, yeast, sweets, but also light mold.” Sakarov suggests. The tour concluded with a tasting of the driest to super sweet sherries. “We were challenged to experience what time, air and temperature do to this special drink.” So, Remko. When asked whether the chefs are also inspired by the Spanish fortified wine, it is mentioned that serving and cooking with this drink is more something for 'fine dining', we will not soon encounter it at Dot.
24 November '17 – afternoon – souvenirs and ingredients
The four-day journey is gradually coming to an end. On the last day in Seville, the group is free in the morning. The chefs from Groningen seize the opportunity to stock up on souvenirs for the home front. The only assignment they were given was to be present at a local cooking studio at 12.00 noon. The company was divided into groups to make two different tapas together, inspired by the trip that has been made in recent days. With a budget of €50 per group, the chefs are allowed to shop for local ingredients.
But what exactly has the journey added for the chefs? By making tapas himself with all the knowledge gained in Andalucia, Thomas mentions that the tapas in the Netherlands cannot be compared with the Spanish tapas. “In the Netherlands we are used to tapas being simple and served in small quantities, in order to be able to taste as much as possible. In Spain, taste and freshness are paramount.” Remko agrees: “Moreover, real tapas is regional. In Seville people eat different food than in Madrid or Barcelona. Everything that grows and runs in the area is used in the kitchen.” The view on the Spanish catering industry has also changed. “Hospitality in Spain is still really a craft, a profession.” In the Netherlands it quickly becomes a part-time job among young people and students. “In Spain, it is precisely the older men who know everything about hospitality and can explain literally every ingredient.”
When asked what Thomas actually takes with him from the culinary inspiration tour, he answers: “The beauty of the dish. It is my style to pay a lot of attention to the presentation of the food. In Spain this is really secondary to taste and freshness of the dish. My goal is to become as complete a cook as possible, so the journey certainly contributed to that.”
About Foodyard Travel
Foodyard Travel offers inspiring tours through various culinary cities in Europe. The trips are fully arranged, and are guided by expert catering professionals. Foodyard Travel focuses on every chef, entrepreneur and food professional who is looking for inspiration and innovative ideas. The trips are an opportunity to get to know colleagues, surprising cooking styles and culinary innovations from abroad, so that people can get back to work in their own business full of inspiration.
