Issue 9 - EN &MagicHospitality DE LIBRIJE Restaurant
02 CHAUD DEVANT MAGAZINE IT'S ALL ABOUT 4 161014 2018 NEW COLLECTION Colourful Indian Summer aprons CRUMBS FEEL GOOD – By moving towards sustainability CHEF'S STORY Dorian van Bronkhorst VALENTE FX Collection HOT ON STOCK Dress to Impress ABSOLUTE TOP Thérèse’s committed entrepreneurship
I’m also proud of the ladies in my team! You can see them all shining in a Sense outfit that they feel good in!
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Clothing helps to empower your team, so let them wear what they feel comfortable wearing. For example, the ladies at De Librije wear various items from our Sense collection that can all be worn in combination. Everyone gets to shine in their own way.
Bianca van der FounderLee
this is the secret to the unprecedented success of Restaurant de Librije.
A radiant, empowered team that feels seen and valued in a supportive, positive working environment can make this Onlyhappen!thenthat heartfelt attention can be passed on to the guests.
Ithink
I'ts Magic!
“IF YOU CAN BRING THE HIGHEST LEVEL OF GASTRONOMY TO YOUR GUESTS IN A SUBLIME WAY, YOU WILL CREATE A MAGICAL EXPERIENCE FOR YOUR GUESTS! ”
The passion with which Jonnie and his team create the most fantastic culinary dishes in combination with Thérèse’s close team that serves the dishes with exquisite wines to match. The guests get all the attention they need!
Jonnie and Thérèse’s roles have drastically changed over the years. Starting out as a hostess who had to clean the toilets after closing time, she has now become one of the most renowned entrepreneurs in the hospitality industry. Thérèse not only works with
Thérèse Boer is an undisputed leader within the Dutch top hospitality industry. For almost 30 years, together with Jonnie and their team at De Librije, she has delivered a world-class performance every single day. We need to live up to our three Michelin-starred reputation with every guest. The secret behind De Librije’s fairy tale success story? Jonnie and Thérèse’s balance between entrepreneurship and talent, which results in an irresistible mix of gastronomy and hospitality. ‘I am still happiest when I am front of house, with the guests.’
day. I would certainly advise young women to enter this profession and believe in their own talents and vision.’
THE ABSOLUTE TOP
Jonnie in all the restaurants and the hotel – she now has her own line of wines, Kus van Thérèse, and in collaboration with tv-presenter Astrid Joosten, she selects special wines for their joint webshop. In
It started almost 30 years ago. As a hostess, Thérèse was still young and experienced. She opened De Librije with Jonnie when she was in her early twenties. ‘We started with almost nothing. We had a kitchen helper and a dishwasher and we did the rest ourselves. It’s amazing to think that we now employ 70 people at De Librije alone, in addition to the other restaurants in Zwolle and on Bonaire, and that, if all goes well, we will be able to open on Curaçao in September. I like the fact that many more women have joined the profession over the years. We have three girls in our kitchen, which makes the boys calmer and more conscientious. We always refer to our Librije family, which means a safe atmosphere and a warm connection. The same applies to our service, of course. It is now much more normal to have employ lots of women and I enjoy experiencing their talents every
COMMITTED ENTREPRENEURSHIP
Thérèse Boer
‘MANY MORE WOMEN HAVE JOINED THE PROFESSION OVER THE PAST YEAR’
Flourishing entrepreneurship
De Librije in Zwolle has been a culinary institution for many years. Chef Jonnie Boer cooks his innovative, surprising menus here and receives the highest awards and recognition. Thérèse Boer is the sommelier and responsible for the service. Thérèse: ‘By paying attention to every detail, the level of service is on a par with that of the kitchen, while creating space for employees’ personalities and talents. All of this together makes De Librije magical.’
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‘It is something we have had to learn by trial and error. Things always ran smoothly and we managed to pay the bills. We thought
things were going pretty well. Then the credit crunch hit. We had just invested a lot of money in renovations and the bank called us about their concerns. That’s when we learned that our restaurant had become a big business. We hired a financial expert, because neither of us particularly enjoys that side of business. It gives us the peace of mind to allow our creativity to flourish, and enhances our other talents as everything is organised behind the scenes.’
‘GOOD COMPANY CLOTHING OFFERS COMFORT, CLASS AND SPACE FOR EMPLOYEES’ PERSONALITIES AND TALENTS’
Commitment
short: her entrepreneurship is flourishing and Thérèse is a strong brand. ‘I really enjoy entrepreneurship,’ she confirms.
Jonnie and Thérèse now lead a small empire. Business projects, a hotel and soon seven restaurants operating in different time zones and on two continents. This growth could potentially result in a feeling of distance from all of the teams. And yet Jonnie and Thérèse always manage to maintain a warm relationship. ‘We try to be present as much as possible and maintain close contact with our teams. I believe very much in committed, warm and approachable leadership. I think the guests also feel and see that warmth. Being separated from our teams sounds awful. We want to be among our people and our guests – preferably every day. If we ever reach a point when we no longer enjoy that, it will be the time to stop.’
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Thérèse x Chaud Devant
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‘I like to dress my team in the Chaud Devant collections. At Bar Senang, one of our restaurants on Bonaire, all our employees have a colourful, unique look. The clothing has to align with the concept, and so I’m very happy with the versatility of Chaud Devant’s collections. It really completes the experience. Since it’s also really comfortable, the employees feel good and radiate fun and positivity. What's more, all Chaud Devant clothes are easy to clean. In the past, I have had work clothes that were completely misshapen after just one dry cleaning. It’s such a waste – in terms of money and in terms of resources, effort and materials.’
^ The ladies at De Librije wear a unique Jasmine blazer dress in blue with gold buttons.
‘I designed the new line of blazer dresses for De Librije in collaboration with Chaud Devant. I constantly think about experience, and I always think it's a shame if I go on a private trip somewhere and I noticed that their company clothing is untidy. We have an eye for detail. It has to suit our level and all employees need to feel good in their clothes and feel that they can be themselves in them. It helps that I am aware of the demands of the work on our employees and what they need, as I’m here every evening. Professional, stylish clothing should accommodate their personalities and unique talents.’
‘OUR ATTENTION TO DETAIL AND SPACE FOR TALENTS AND PERSONALITY MAKE DE LIBRIJE MAGICAL’
‘WE ARE STRONG BELIEVERS IN WARM, COMMITTED LEADERSHIP’
Mix & Match
08 CHAUD DEVANT MAGAZINE DE LIBRIJE with items from the Sense Collection!
GET INSPIRED 09CHAUD DEVANT MAGAZINE DE LIBRIJE CHOOSE YOUR OWN STYLE TO FEEL GOOD!
This comprehensive line consists of individual items of clothing that can be effortlessly combined. Individual team members can dress in their own style while still wearing a recognisable uniform. Creating the perfect hospitality look has never been so easy...
BLAZER ROSEMARY BLACK
10 CHAUD DEVANT MAGAZINE HOT ON STOCK
The Rosemary blazer is a smart look, without the discomfort of a tight-fitting jacket. That’s thanks to the slit at the back and the stretchy fabric. This item can be combined well with the Parsley trousers #842.
TODRESS#841IMPRESS
With Sense, the sky’s the limit!
We are proud to introduce these versatile items: the Rosemary blazer, the Jasmine blazer dress and the Parsley trousers. With feminine shapes and a professional look, they perfectly complement the current range. The entire collection is made from elastic tricot: the highest quality fine knitwear. Crease-resistant, quick-drying and finished with non-glossy fabric. Both ideal for the workplace and smart thanks to the elegant fit.
MORE SENSE COLLECTION AT CHAUDDEVANT.COM 11CHAUD DEVANT MAGAZINE
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HOT STOCK
HOT
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Once they’re on, it’s not easy to get these trousers off. The elastic waistband and stretchy fabric make these trousers a pleasure to wear. This mid-rise model has practical side pockets and elegant flared legs.
PANTS PARSLEY #842
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The clean-looking, closefitting Camomile slip dress has practical, adjustable straps. The wonderfully airy stretchy fabric offers optimum comfort. There is no visible label, which means it can be easily worn under the Sense items.
SUITS SENSEUNDERWELLYOURDRESS!
Totally on-trend and guaranteed to create a chic look: the blazer dress. This charming item has subtle shoulder pads, a slit at the back and stitched-on tone-on-tone buttons. A real eye-catcher!
BLAZER DRESS JASMINE #839
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SLIP DRESS CAMOMILLE BLACK #840
14 CHAUD DEVANT MAGAZINE CHEFS STORY MORE VALENTE COLLECTION ON THE NEXT PAGE
Born and raised in France, he inherited a love of gastronomy at an early age. Before his birth, Dorian van Bronkhorst's parents left the Netherlands to launch the Chateau La Grange Fort campsite and restaurant in the French village of Pradeaux.
Issoire - France RESTAURANT L ‘ATELIER YSSOIRIEN
Dorian van Bronkhorst
‘PERSONALLY, YOU’D WIN ME OVER WITH THE ULTIMATE BOEUF BOURGUIGNON...’
At the age of 12, Dorian helped in the kitchen and his passion for the profession was born. He later enriched his skills by working as an apprentice with great chefs such as the Pourcel brothers in the south of France, Robuchon in London and Restaurant Vinkeles at The Dylan in Amsterdam. Together with his wife Muriel, he launched the restaurant L'atelier Yssoirien, which was awarded a Michelin star in 2018.
‘OUR AMBITION IS DEFINITELY A SECOND STAR!’
increasingly important here.’ Romain Hubert of Michelin-starred restaurant L'Emulsion* in Saint Alban de Roche is a good friend of Dorian. ‘We met in 2018, at a time when we were both waiting in line to receive our Michelin star. His restaurant is 3.5 hours away from ours. We see each other roughly every two months. 100% of the products he works with are from the local area. Absolutely nothing that appears on the plate has travelled further than 10km to get to his restaurant. He has great respect for nature and the people around him. His wife Oriane is responsible for the wines and she has plenty of good ideas. The concept of his cuisine is traditional French as well as gastronomic and modern. Romain and Oriane’s approach is a huge inspiration to me.’
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‘THE PERFECT CHEF'S JACKET IS EASY TO PUT ON AND TAKE OFF, NOT TOO HOT AND, OF COURSE, BEAUTIFUL’
Dorian: ‘Unlike in the Netherlands, in France the product is the number one priority and less importance is placed on the spices that are used. The sauce is a hot topic and an important basic element. It takes us about 48 hours to prepare it.’ Van Bronkhorst describes himself as ambitious, creative and open. ‘I think listening carefully is important. My wife Muriel is bursting with energy and motivation, which she puts into managing the restaurant. This creates stability. Every day, our team is looks for perfection in the fresh products we use and in the taste and presentation of the dishes. It’s our job to respect and highlight the character of each product and slightly modernise without being misleading.’ For the future, Dorian envisages a return to basics with local produce taken directly from the land. ‘Respect for nature is becoming
The great combination of the woven fabric and jersey back and sleeves gives this shirt a classy look with a high level of comfort for working. The shirt has a chest pocket, and the loop at the back of the neck keeps an apron in place. Choose between the various colours available to create a rugged, elegant or cool look. The short sleeved variant is extremely comfortable for both kitchen and service staff.
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CHEF
UFX BLACK LONG SLEEVE #964 | XS-3XL UFX WHITE LONG SLEEVE #963 | XS-3XL #944 | XS-3XL UFX #943WHITE|XS- 3XL
VALENTET-SHIRT
COLLECTION
UFX SAND LONG SLEEVE #967 | XS-3XL UFX NAVY LONG SLEEVE #966 | XS-3XL UFX MOSS LONG SLEEVE #965 | XS-3XL UFX #947SAND|XS-3XL #946 | XS-3XL UFX #945MOSS|XS-3XL A LOOP TO KEEP YOUR APRON IN PLACE! 17 VALENTE COLLECTION
COLLECTIONINDIAN SUMMER #45399 #56199 #56099 #55999 #45299
We proudly introduce our new collection of aprons and bib aprons in warm colours and natural tones. This Indian Summer collection is characterised by its minimalist design and practicality.
BIB APRON BASE SOFT MOSS #55999 | W70-L85 APRON BASE BLOSSOM #45399 | W100-L45 BIB APRON BASE PINE GREEN #56199 | W70-L85 19CHAUD DEVANT MAGAZINE NEW COLLECTION THE NEW COLOURFUL INDIAN 100%APRONS!SUMMERRECYCLEDMATERIAL!
All products from the Indian Summer collection are made from 100% recycled material and bear the FEEL GOOD label. In doing so, we are not only striving for ultimate comfort, but also for a better future.
CHEFS/OWNERS AT RESTAURANT DE KAS IN AMSTERDAM
We all try to make conscious choices. Your guests are increasingly searching the menu for vegetarian and vegan dishes. You can make it easier for them by making your menu more sustainable and creating less
DEVANT, we are also working to reduce our ecological footprint and make our collections more sustainable. We have created the FEEL GOOD label to make it easier for you to find these eco-friendly
20 CHAUD DEVANT MAGAZINE CRUMBS
‘We come from the Michelin-starred world, but we certainly didn't see our star coming. The concept was to create a nice local bistro, with fantastic food and great wines. It’s great that Michelin keeps up with the times and also appreciates this more relaxed setting. Since the beginning, we have worked with a permanent, close-knit team. Guests come back here to see us personally, regardless of our position. I think that having real connections with each other and our guests is what makes us special.’
‘This Michelin star is a reward for de Kas’ vision and a compliment to the company and the restaurant’s ideas. The restaurant was founded in 2001 by Gert Jan Hageman who was years ahead of his time. This Michelin star belongs to the whole team: from the gardeners, those who pick the vegetables and herbs every morning, to all the kitchen staff. Together, we ensure that the most beautiful basil and tomatoes end up on the plate each day. It's fantastic that Michelin has acknowledged that.’
A MICHELIN STAR FOR ‘DE ZOLDERING’ AMSTERDAM JOS TIMMER AND WIM DE BEER
Atwaste.CHAUD
Aitems.CHAUD
THE FEEL GOOD LABEL
DEVANT item has the FEEL GOOD label when at least 30% of materials used to produce are sustainable. The materials may be recycled polyester or organic cotton.
Thankfully,appearance.CHAUD DEVANT has stepped in!
On Sunday 3 July, three French Michelin-starred chefs (Jean-Baptiste Natali, Patrick Jeffroy and Jacques Pourcel) travelled all the way from France to cook a Michelin-starred lunch alongside Dutch top chefs (Alain Caron, Jeroen Goossens, Rene van Empelen and Martien Bos) for children and their families staying at the Prinses Maxima Centre for paediatric oncology. The chefs brought lunch to the children in person, who were unable to leave their rooms. Together, these heroes ensured that the children and their families could enjoy a culinary feast and a relaxing get-together.
TOP CHEFS COOK FOR CHARITY
My mother, of course! I respect all chefs who cook with joy and love. Whether it’s in a Michelin-starred restaurant or in a school canteen, the chef's joy in the kitchen is always reflected in their dishes!
What do you like to do in your spare time?
WITH INVALUABLY HAPPY RESPONSES FROM THE CHILDREN!
L’apéritif! Completely guilt-free!
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Who is the best cook and why?
I am energised when I get to meet different customers. Our exchanges are always very lively and emotional, as clothing is very special and personal – it reflects a company’s image. I love finding the perfect outfit for every location. What is the biggest difference between the French and Dutch markets?
Which developments do you predict within the hospitality industry, and what do you think of them?
Gastronomy in France is undergoing a profound transformation. A new generation has emerged and challenged the traditional rulebook. Everything is considered and everything is important. All the senses are being activated!
PIERRE-OLIVIER BILLY OUR BUSINESS DEVELOPER IN FRANCE
I prefer spending it with my children. I am also very sporty.
In France, a Sales team visits the restaurants on a regular basis. Once CHAUD DEVANT forms part of the partner network, it’s a question of maintaining the relationship. In France, it is especially important to stay in regular personal contact with your customer. Whereas here, the rule is: out of sight, out of mind!
To be honest, kitchen teams and service teams occasionally lacked a presentable
What do you enjoy most about your job?
What’s your guilty pleasure?
CHAUD DEVANT is made in Europe
Tom SusanDekkerdeKeizer & LAYOUT Keet, Tom Dekker
SPECIAL THANKS
PHOTOGRAPHY & VIDEO
Don PierreGroenOlivier Billy
Chef Alain Caron
Joie de Vivre
Chef Romain Hubert
Goffe Struiksma
Chef Giovanni Carmelitano
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Chaud Devant Original Chefwear cannot be held liable for any discrepancies and/or adaptations made to text and/or graphic representations in this magazine (including images and photographic material).
ARTWORK
Creative
Chef Dorian van Bronckhorst
DISCLAIMER
Bert Nijman
COPY Joost ArienneSusanSachaScholtendeVriesdeKeizerSmith AND All models & Team Chaud Devant Have a special story for our magazine? Let us know on social media! NEXT EDITION: Go to our dealer locator to find a dealer near you for inspiration and advice. CHAUDDEVANT.COM/EN/STOREPICKUP
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Restaurant de Librije Thérèse Boer
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