The Netherlands
Food Seminar With Gourmet Chef
The Food division in the Netherlands has teamed up with renowned and innovative Dutch celebrity chef Ron Blaauw.
Front row, from left to right: Ron Blaauw (celebrity chef and owner of the 2-Michelin-star restaurant of the same name), Frank Haven (Managing Director of Brenntag Specialties in the Netherlands) and Willem van Dam (Business Manager Life Sciences (Food, Feed & Pharma) in the Netherlands). Back row, from left to right: Dietmar and Joris (cooks at Ron Blaauw’s restaurant), Stephan Paul (sales engineer at Brenntag) and Menno Post (sous-chef at the restaurant)
Photo: Brenntag
Brenntag is the leading supplier of food additives in the Netherlands. Ron Blaauw runs a two-Michelin-star restaurant near Amsterdam. Frank Haven, Managing Director of Brenntag Specialties in the Netherlands, is very pleased with the new cooperation, commenting: "Ron Blaauw, being so innovative in his work, fits perfectly with our strategy and way of thinking. We are proud to be working with him and are certain it will help to bring the Brenntag customer event up to the next level." In October, Ron Blaauw took part in the Brenntag workshop at the Higher Agricultural School (HAS) in Den Bosch (Netherlands), discussing innovative food concepts with customers from the food industry and preparing a selection of delicious dishes. Brenntag believes that there is significant potential for growth in food additives within the Dutch hotel & catering industry. Innovative Ingredients Culinary professionals are looking further for innovative ingredients and are beginning to see the world of opportunities that lies ahead. Ron Blaauw for instance was searching for a quality sweetener with an improved taste for use in his beverages and desserts. Brenntag experts suggested their product Sucralose, which turned out to be the perfect fit. The professional chef was also impressed with the binding agent Methocel (HPMC), which is used to stabilize food preparations. Willem van Dam, Business Manager Life Sciences, is convinced that both sides benefit from this partnership: "At Brenntag we are extremely good at finding solutions for specific food requirements. For example, we know how to thicken an oil dressing and how to make a mousse that keeps its texture and stability. However, we are not professional chefs and therefore Ron Blaauw creates culinary solutions for our customers. This is where our relationship with Ron Blaauw is so helpful." Contact: Willem van Dam wvandam@brenntag.nl Further information:www.ronblaauw.nl/english
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