Chaud Devant - essence - 03 - EN by Chaud Devant

nick bril vs

issue 3 EN

I T ’ S

A L L

A B O U T

4 CHEF'S SPECIAL Nick Bril

SURF & TURF

PA R T Y T I M E

Better in black

20 years Chaud Devant®

Á LA CAR TE

HOT ON STOCK

CRUMBS

Forene Collection

Sergio Herman & GT1pro Magister

Chris Naylor on veganism & more

2 U

he essence of my life is to

create something beautiful

that never existed before:

products, photographs, dishes or even a complete interior redesign. This is what makes me happy. It is also this passion that resulted in the creation of the Chaud DevantÂŽ brand. I am proud that we have celebrated the past 20 years with a bang (p. 18)! One of our newest creations is the GT1pro Magister, trendy footwear developed especially for chefs in collaboration with MICHELINÂŽ Technical Soles (p. 14). Recently, we had the opportunity to present these new shoes to top chef Sergio Herman. I am a big fan of his creations, from beautiful dishes to fantastic restaurants. Together with Nick Bril, we shot fantastic pictures and videos in their restaurant The Jane (p. 4). Having the chance to create something memorable together was an absolute highlight for me!

1 During the photo shoot with Sergio, we talked about how the more you create, the more complex things become and the more people expect of you. Finding the right balance and focusing on the things that are truly important in life is a real art.

Bianca van der Lee CEO / Founder

1. Footwear GT1pro Magister Men Low Black #796

C H E F ’ S

S P E C I A L

NICK BRIL VS ESSENCE THE LIFE OF PROFESSIONAL CHEF NICK BRIL IS NEVER DULL. ONE MOMENT HE IS DJING AT TOMORROWLAND, THE NEXT MOMENT HE’S COOKING IN A FOOD TRUCK, FOLLOWED BY A STAY-AT-HOME-DAD DAY AND THEN THERE IS ALSO THAT TWO MICHELIN-STARRED RESTAURANT IN ANTWERP, BELGIUM! AT THE JANE**, HE PREPARES MOUTH-WATERING DISHES LIKE POACHED LOBSTER WITH CAVIAR. HIS ULTIMATE GOAL? "MY GREATEST PASSION IS MAKING PEOPLE HAPPY."

ended up in this field because I had to pay for a scooter I managed to wreck. When I was fourteen, I began to work as a dishwasher in the kitchen of a brasserie. It was the first time I really enjoyed what I was doing. It really whet my appetite, not so much for cooking, but for the atmosphere in a kitchen. The hustle and bustle, the combination of rock 'n' roll and sophistication... It was all of these aspects combined that got me so excited.

The Jane began as a simple, low-threshold brasserie concept, but has gradually reverted back to offering a gastronomic fine dining experience. For the first year and a half, I didn't feel like we were providing a culinary experience worthy of attention. Everyone expected us to take it to the next level, even though we already had a great concept with our 85-euro menu. We received plenty of attention, but it did not feel justified. This was something I struggled with. So I started focusing on creating a genuine culinary experience. I think that the ambiance in the restaurant also demanded this.

C H E F â&#x20AC;&#x2122; S

S P E C I A L

GT1pro Magister Footwear designed for chefs Specially made for smooth kitchen floors

C H E F ’ S

S P E C I A L

“MY ESSENCE HAS ALWAYS BEEN TO PLEASE AND BRING ENJOYMENT TO MY GUESTS”

At the end of that year and a half, the restaurant had become a lot more stable. I hired more staff and worked in a more structured manner. Even though it is a big business, it now has a sense of calmness about it. My greatest passion is making people happy. This is what drives everything I do. If my essence is my motivation, that means always wanting to please and bring enjoyment to my guests. I want to give people an experience to remember. I am also a perfectionist by nature. Once I start something, I will not stop until it is finished. I continue working until I feel that it has improved. Even today, there are plenty of things I feel uncertain about. But I have learned that some things simply need time to grow. I no longer think in terms of days, but months and even longer. I say to myself, 'I want to achieve this within a year' and 'I want to have accomplished this by then'. This calms my uncertainty. I run The Jane together with Sergio Herman. Sergio is a business partner who not only has complete confidence in me, but also gives me the freedom to give the business my own personal touch. He gives me plenty of space and if I need any support, he is always ready to help out. A third Michelin star is not a concrete goal of mine. I simply want to become a better chef and develop further as an entrepreneur, not only in this restaurant,

C H E F ’ S

S P E C I A L

but also in other business ventures. For example, I

“WE RECEIVED PLENTY OF ATTENTION, BUT IT DID NOT FEEL JUSTIFIED”

also have a street food truck that parks up at festivals, where I serve spareribs and marinated chicken. As a chef, I also find this to be quite a challenge. There is more to the culinary world than caviar and foie gras.

We have an intense business with 20 chefs from around the world. This makes chefwear quite a complicated issue. It has always been a mish-mash, not only here but also at Oud Sluis. We always had blue aprons alongside black aprons alongside grey aprons. Together with Chaud Devant, we have now created a uniform look for the first time. We have an attractive logo on the back, our own jacket, nice sneakers and fitted trousers. The chef jacket was designed especially for us. It has a serene look and feel to it, with a simple, Japanese-inspired design. I wanted something more modern and sleek that expresses that we are a tight-knit team." 1. Special Chef Jacket - The Jane 2. Bib Apron Fusion Moonshine Black #675 * Chef Pants Skinny REG Jogg Denim Black #139

C H E F â&#x20AC;&#x2122; S

S P E C I A L

THEY MAY VERY WELL BE TODAY'S HOTTEST CHEFS: NICK BRIL AND SERGIO HERMAN FROM THE JANE**. THIS SUMMER, CHAUD DEVANT WORKED TOGETHER WITH THEM TO SHOOT TWO COMMERCIALS. WITH THEIR POWERFUL GUITARS, BEAUTIFUL CARS, STYLISH CHEFWEAR AND COOL TUNES, THE FILMS ARE PURE ROCK 'N' ROLL! CURIOUS ABOUT THE RESULT? WATCH THEM ON OUR YOUTUBE CHANNEL.

C H EC K OU R Y OU T U B E CHA N N E L

S U R F

BETTER IN BLACK

T U R F

Sexy, timeless, professional, mysterious... Black has no boundaries! It is a versatile color

that never goes out of style. The advantages of black are that it has a slimming effect and it goes together perfectly with countless other

colors and styles. Of course, black is also the perfect match for black. A variety of fabrics in black can be combined to create a unique outfit.

CHEF JACKET CHEF SHIRT BLACK

BIB APRON HIDE MOONSHINE BLACK

BIB APRON FUSION BOURBON GOLD

CHEF PANTS SKINNY REG JOGG DENIM BLACK

#972 | XS-3XL | 50%PL/50%CO

#673 | W65-L80 | 70%LEATHER/30%PL

#666 | W65-L80 | 70%LEATHER/30%PL

#139 | 28"- 42" | 90.5%CO/8%PL/1.5%LY

FOOTWEAR GT1pro MAGISTER MEN LOW BLACK #797 | 39-47 | 100% LEATHER

S U R F

T U R F

1 5 6

CHEF PANTS WORKER BLACK

BIB APRON FORENE CROSS MUD DENIM

HEADWEAR BANDI BLACK #352 | S-XL | 67%PL/33%CO

KNIFE ROLL BLUE DENIM

BIB APRON FUSION BLACK DENIM

FOOTWEAR GT1pro MAGISTER MEN MID BROWN

CHEF JACKET BIKER BLACK

#157 | S-3XL | 50%PL/50%CO

#634 | W70-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

#675 | W70-L80 | 70%LEATHER/30%PL

BIB APRON FORENE BLUE DENIM

BIB APRON FUSION MOONSHINE BLACK

# 739 | ONE SIZE | 100%CO

#652 | W75-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

#686 | W70-L80 | 60%CO/40%PL

#288 | XS-3XL | 67%PL/33%CO

#798 | 39-47 | 100% LEATHER

M OR E AT C H A U DDEVAN T .COM

NEW

op Danish restaurants,

Swedish drama series and

Scandinavian interior

L A

C A R T E

design... The Nordic countries are clearly fashionable! Chaud Devant has developed a collection that is perfectly in keeping with Scandinavian style: Forene. The name is Danish for 'to unite', and has been chosen because we have combined our sleek Denim models with rugged leather

straps. The Forene collection consists of two bib aprons and a waist apron, both available in the colors Mud, Blue and Grey Denim. The leather strap is adjustable and can be removed before washing. This collection keeps you fully in fashion!

BIB APRON FORENE CROSS BLUE DENIM #632 | W75-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

BIB APRON FORENE MUD DENIM

#653 | W70-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

APRON FORENE GREY DENIM

#854 | W70-L50 | 100%CO STRAPS: 70%LEATHER/30%PL

L A

C A R T E

BIB APRON FORENE CROSS MUD DENIM

BIB APRON FORENE CROSS GREY DENIM

BIB APRON FORENE BLUE DENIM

BIB APRON FORENE GREY DENIM

APRON FORENE BLUE DENIM

APRON FORENE MUD DENIM

#652 | W75-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

#633 | W75-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

#634 | W70-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

#853 | W70-L50 | 100%CO STRAPS: 70%LEATHER/30%PL

#635 | W70-L90 | 100%CO STRAPS: 70%LEATHER/30%PL

#852 | W70-L50 | 100%CO STRAPS: 70%LEATHER/30%PL

M OR E AT C H A U DDEVAN T .COM

H O T

O N

S T O C K

GT1pro Magister Where does the name GT1pro Magister come from? Michelin gave its mascot a Latin name, Bibendum, and this is what inspired us to use a Latin name for our shoe collection as well. 'Magister' is Latin for 'master' or 'teacher', a fitting name reflecting this shoe's top quality. Top chef Sergio Herman is also an absolute master. In all of his restaurants and food service concepts, he has inspired a wide range of chefs, many of whom now boast their own (Michelin-starred) restaurants.

H O T

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S T O C K

DESIGNED FOR CHEFS Aside from chef jackets, bib aprons, pants and hats, we felt it was time for something new. And what was still missing from our collection? Chef footwear! Together with MICHELIN® Technical Soles, Chaud Devant took on a new challenge: to develop safe, comfortable and modern footwear for chefs for use in the kitchen and restaurant. The result? The GT1pro Magister. In designing this footwear, the working environment - the kitchen - was an essential consideration. In kitchens, people work with water, liquids and sharp objects, and their footwear needs to be geared to this. MICHELIN® Technical Soles has therefore developed a sole that is extremely slip and water-resistant to prevent slipping on slippery kitchen floors. To make long days at work a little more comfortable, we have included a comfortable insole with supporting Poron®. The shoe also has a lightweight aluminum safety toecap to protect your feet. Even the design of the GT1pro Magister is based on the kitchen. Italian designer Rucky Zambrano created a sleek, no-lace design, so that as little dirt as possible sticks to the shoes, making them easier to clean.

CHECK OUR YOUTUBE CHANNEL

H O T

O N

S T O C K

GT1pro Magister Footwear designed for chefs Specially made for smooth kitchen floors

FOOTWEAR GT1pro MAGISTER MEN LOW BLACK #797 | 39-47 | 100% LEATHER

FOOTWEAR GT1pro MAGISTER MEN MID BLACK

#796 | 39-47 | 100% LEATHER

7 5 1. F ull-grain leather High-quality and water-repellent 2. L ightweight aluminum toecap Solid toecap for extra protection 3. I talian designed slip-on shoe Fashionable & easy to clean 4. PORONÂ® Comfort insole High-end insole for longlasting support

5. Work Compound Extreme Anti-slip & oil, chemical and mineral resistant 6. S targrip pattern Maximum adhesion with every move

FOOTWEAR GT1pro MAGISTER MEN LOW BROWN #799 | 39-47 | 100% LEATHER

7. P ilot sport 3 pattern Optimal flexibility & stability S2 safety shoe, SRC tested and EN ISO 20345:2011 certified

FOOTWEAR GT1pro MAGISTER MEN MID BROWN #798 | 39-47 | 100% LEATHER

H O T

O N

S T O C K

Tohru Nakamura**

Soenil Bahadoer**

Joris Bijdendijk*

Onno Kokmeijer**

Marco Müller**

Hervé Rodriguez**

Patrick Jeffroy**

Stefan van Sprang**

Thomas Bühner***

Pascal Barbot***

Jacques & Laurent Pourcel

Christoph Rüffer**

The Netherlands The GT1pro Magister was revealed for the first time in January 2017 at the Horecava, where chef Joris Bijdendijk from Restaurant Rijks®* was presented with the first pair of shoes by his former mentor and three Michelin-starred chef, Jacques Pourcel. The surprise was extra special since Pourcel had flown from France especially for the occasion. Horecava 2017, Joris Bijdendijk* & Jacques Pourcel

Belgium As expected, the other countries soon followed the Netherlands. In May, we introduced the footwear in Belgium at Restaurant Boury*, this time with chef Sergio Herman symbolically presenting the shoe to Tim Boury. France The launch in France could not have been more successful. It was held Launch in Belgium 2017, Tim Boury*

at a beautiful location, namely the residence of the Dutch ambassador in Paris. Chef Adeline Grattard from Yam’Tcha* was presented with the women's prototype of the GT1pro Magister by Pascal Barbot from l’Astrance***. The ambassador himself was even present! What's next? The next countries where we will be launching the GT1pro Magister are England and Germany. The footwear will be available there from next fall!

Launch in France 2017, Adeline Grattard* & Pascal Barbot***

C H EC K OU R Y OU T U B E C HA N N E L

P A R T Y

T I M E

UNE BELLE HISTOIRE

Alain C aron & Ferry v an Hou ten

Twenty years ago, Bianca van der Lee

worked at a restaurant in Amsterdam where the chef one day ripped his oldfashioned chef pants. This gave her the idea to develop more fashionable chef pants. Chaud Devant® was established

Sophie Hilbrand

in 1996 and, 20 years on, has grown to be a fantastic large company. Last March, we had a big celebration for this milestone at Explore in Muiden, the Netherlands. The band Alderliefste sung 'Une Belle Histoire' together with Manuela Kemp, dancers wore chefwear from various eras, Peter Lute served some fantastic dishes and

Ferry van Houten, Sophie Hilbrand, Julius Jaspers, Peter Lute, Michiel Deenik, Stefan van Sprang, Gijs Numan

Sophie Hilbrand presented the event. Together with the guests, we raised and donated no less than € 25,000,- to the top chefs of the G6. With the K.I.D.S. Foundation, they will be using the money raised to build an orphanage in Cambodia! DJ Ruben Alexander and his musicians made sure the party kept going well into the early hours of the morning…

Alderliefste & Manuel a Kemp

P A R T Y

T I M E

Bianca van der Lee

FACE THE FACTS • " C h a u d D eva n t " i s a F rench expre ssi o n t h a t i s st i l l us ed t o d a y w h e n t h e k i t c h e n s ta ff c a r r y so m e t h i n g h o t o ut o f the kitchen. • D i d yo u k n ow t h a t C E O / F o u n d e r B i a n c a va n d er L ee ranks among the top 100 most su c c e ssf u l b u si n e sswo men in t h e N e t h e r l a n d s? • O u r c l o t h i n g i s st i l l pr o d uced i n E u r o pe a n d so l d i n 2 0 countries. • W e c o n t i n u e t o u se o u r ow n e m pl oye e s ( a n d c h i l d re n) re g u l a r l y a s m o d e l s fo r the pr o d u c t ph o t o s .

ander Dj Ruben Alex

C R U M B S

HAUTE QUALITY CHECK! The working conditions in the garment industry are not always ideal. That is why Chaud Devant works with European workshops that are BSCIcertified. BSCI is a code of conduct developed to ensure good, safe working conditions and decent wages. We also monitor the workshops by visiting them in person on a regular basis. The materials that we use are also subject to certification: fabrics like the Big Stripe, Remo and Grigio are all OEKO-TEX ÂŽ STeP-certified. This means that they are produced in a sustainable manner with few or no chemicals. In other words, honest clothing for today's eco-conscious chefs!

1. Bib Apron Forene Cross Grey Denim #633

WANT SOME WASTE?

2 1

"What do chefs want from our clothing?" This is a question that staff in the Product Development department ask themselves all the time. The team draws inspiration from what chefs need in the kitchen and then combines this with the latest trends. Together with CEO/Founder Bianca van der Lee, they develop new products. Model drawings are made, fabrics researched and samples created - all in keeping with the high quality demands of a kitchen. Without their keen eye, we would not be in a position to offer such high-quality products - and there would be no Chaud Devant!

NEW

The Recycled Plastic Bottles collection has it all: stylish models, eco-friendly fabric and sustainable production methods. Yet a genuine classic was still lacking in the collection, a jacket with all the fabulous style elements of the past, but with a modern finish. We are therefore delighted to introduce the Classic RPB, a white chef jacket with long sleeves, snaps and a straight fit. Just like the other RPB items, this jacket features a combination of cotton and recycled plastic bottles processed into polyester. This makes the chef jacket easier to care for. The Classic RPB has a traditional look with an eye to the future! 1. Chef Jacket Classic RPB White #954 2. Headwear Bandi One Size RPB White #319 3. Chef Pants Nero #123

C R U M B S

FOOD FOR THOUGHT Vegetarian and vegan cuisine is not always popular with chefs, as it requires considerable research and offers limited options. "Three years ago, I noticed that it had become a source of irritation for many of the chefs in my area when yet another vegetarian order was placed," explains chef Friedjof Kempenaar from Rotterdam, the Netherlands. "They were not particularly interested. On the other hand, I knew lots of vegetarians who often complained that they were appeased with a goats cheese salad far too often." So Friedjof opened a series of pop-up restaurants where he could offer vegans a genuine culinary experience. His next restaurant will open in The Hague, the Netherlands, this fall! Café Sage is one of the few restaurants in Amsterdam that is 100% vegetarian. "As far as vegetarian and vegan menus are concerned, Amsterdam has a lot of catching up to do," says owner Karianne Kraaijestein. "The latest developments originate from California, Australia and Bali. I think even Berlin has more vegetarian restaurants than Amsterdam." Even at the higher level, it seems difficult to be successful in this area. British chef Chris Naylor from Vermeer* uses lots of vegetables, but the restaurant is not fully vegetarian. "The reason

Chris Naylor, Vermeer is that it's extremely intense work," says Chris. "When you make a meal at home, what takes the most time? Frying a piece of meat? Or peeling potatoes, shelling beans, etc.? That’s the work. Forgotten vegetables are forgotten because they're a pain in the ass.” Vegetarian and vegan cuisine may appear to be more complicated, but it is more than just a trend and it looks like it is here to stay. Friedjof continues, "I initially thought that vegans were not a major target group, but when I delved deeper, it turned out to be quite a large one. And it is growing all the time." The vegetarians are out there, and now it's time for the restaurants to follow suit. www.vegapopup.com www.yogafeststudio.com/cafe/ www.restaurantvermeer.nl 1. Chef Jacket Chef Shirt White #990

WALKING ON SUNSHINE Genuine beauty comes from within! This is also clear from the GT1pro Magister, the newest chef footwear from Chaud Devant®. On the outside, it looks like a modern sneaker, but the inside hides a comfortable, high-tech insole. The sole comprises three thin layers: Cambrelle®, Poron® and polyurethane foam. The Cambrelle® provides durability and moisture transport, while the rebound of the polyurethane provides a more energetic step. The bright blue Poron® is anti-bacterial, provides extra support and can maintain its flexibility and shape longer. In other words, the insole was created with plenty of attention to detail!

K N O C K

N E X T E D I T I O N : UNITY

S P EC I AL T HANK S Nick Bril The Jane, Antwerp (Belgium) Sergio Herman AIRrepublic and Pure C, Cadzand (Netherlands) The Jane, Antwerp (Belgium) Joris Bijdendijk Restaurant Rijks®, Amsterdam (Netherlands) Tim Boury Restaurant Boury, Roeselare (Belgium) Adeline Grattard Restaurant Yam’Tcha, Paris (France)

y t i n U

Pascal Barbot L’Astrance, Paris (France) Chris Naylor Restaurant Vermeer, Amsterdam (Netherlands) Friedjof Kempenaar Vega Pop-up, Rotterdam (Netherlands)

Chaud Devant®

Karianne Kraaijestein Café Sage, Amsterdam (Netherlands)

Healthy Food Foundation

Gijs Numan Elkaar, Amsterdam (Netherlands) Michiel Deenik Vis aan de Schelde and The Roast Room, Amsterdam (Netherlands) Peter Lute De Kruidfabriek, Amstelveen (Netherlands) Stefan van Sprang Aan de Poel, Amstelveen (Netherlands) Ferry van Houten Het Bosch, Amsterdam (Netherlands) Julius Jaspers Julius Bar & Grill, Amsterdam (Netherlands)

CREATIVE TEAM

PHOTOGRAPHY

Bianca van der Lee Sven Oyntzen Nick van Schoten Laura Spijker Leonie Stam

Jaap van den Beukel (coverfoto) P&I Studio Diemen

PRINT DaddyKate

AND V-models Team Chaud Devant

The

Naked Chef

ABOUT CHAUD DEVANT Chaud Devant® was founded in 1996 by Bianca van der Lee and develops high-quality, professional and fashionable collections for the modern chef, kitchen team and serving staff. The design work takes place at the head office in Amsterdam, after which the clothing is produced in Europe. Our designs are worn in 20 countries around the world. Do you have a special story to share in our magazine? Let us know via #chauddevant!

DISCLAIMER Chaud Devant Original Chefwear cannot be held liable for any discrepancies and/ or adaptations made to text and/or graphic representations in this catalogue (including images and photographic material).

Chaud Devant® is made in Europe

GET INSPIRED

@ Ch aud d eva nt.c o m

Chaud Devant Head Office Amsterdam, the Netherlands T +31(0) 20 4941930 E info@ChaudDevant.com ChaudDevant.com

CHAUD DEVANT® IS AVAILABLE AT YOUR OFFICIAL DEALER!