CHEF'S SPECIAL

from Chaud Devant - 8 - Celebrate Life - EN

CRUMBS

a week. They only agreed because it was under the leadership of Herman den Blijker. But that one day was not enough for me. I couldn't be held back, and one day I drove to school in my chef uniform, handed in my books, and immediately started as a fulltime apprentice at Las Palmas. It was a hard learning experience. I worked in the back of the kitchen for a while, but when the smell of cigar smoke mixed with expensive perfume came by, you knew that 'cheffie' (Herman den Blijker) was approaching. Then everything and everyone began to tremble. Nick also once dealt with me very harshly because I didn't have things in order. When I could run my own mini kitchen with two hobs in Las Palmas, I thought it fantastic and could further develop my own creativity and passion. We had learnt entrepreneurship at home anyway, and giving up is no option for us."

Nick: “It's really our combination that's so special. I mean, I can't work a half hour with my father or sister, but I can with Ian. We are very loyal and go all out for the business. We communicate without words. We see what the other is doing and complement each other. A good team is very important too, it's give and take and that bond must grow. And we do have a special bond with some of our staff. But in principle, everyone can and may go, but if Ian goes... that just won't work". Ian: “Nick sees the good in people, while I'm more abrupt, harder and much more impatient. We are very different

somewhere, and I think that actually works really well. Nick and Herman are almost opposites too, and that also works really well.”

Nick: “When the restaurants had to close, we soon realised that we had to do something otherwise we would have

NICK: “IN PRINCIPLE, EVERYONE CAN AND MAY GO, BUT IF IAN GOES... THAT JUST WON'T WORK".

been at each other's throats, or got depressed. So in no time, we had a four-course take-out menu. We made instruction videos on YouTube and even had a great time doing it. We also organised live streams for 800 viewers. Fortunately, we also used the COVID-19 time to creatively renovate our restaurant. Each table is now top, so there's no longer any question of 'the best IAN: “WE'D RATHER STAY table'. Now we go more

VISIBLE AND POSITIVE. for a nice long dining

FOR US, EVERYTHING experience, a homely IS POSSIBLE: feel, great food for a good

WE NEVER SAY NO". price, and all that with top service.

Ian: “It's obviously very easy to lie on the sofa in your dressing gown, shouting that the government is rubbish, but that doesn't make you earn any money. We'd rather stay visible and positive. For us, everything is possible: we never say no. This difficult time was an important learning experience for us. You now understand more about what money is. We always spent too easily, but now I'll be thinking more about it. It's really wonderful to see that we had takeouters who came back multiple times and had never before set foot in Goud, and whom we now welcome to our restaurant as guests. You fight to make sure that the people who missed the hospitality industry so much come to you to make up for it. I think that those who survived this can become very big..." Nick: “When we bought these premises from Francois Geurds, we thought about renovating only a bit, but ultimately only the heart of the kitchen remains intact. It was a beautiful process in which everyone

had their own input. It got more and more kitschy and the name 'Goud' lives up to its glory. The bear that is to be seen in various places in our restaurant has a special meaning for me. Like a mother bear that prepares her cub in a short time to become an adult and go out into the wide world: that's what Herman did for us. He gave me this chance, and I'm very grateful to him for that".

Ian: “Now that we are open again, we want to do fewer seats and focus even more on personal attention. Because that's where our strength lies. Sometimes people think that Goud is too chic. We think that's a pity, because we see it more as a 'grubby' French bistro in an expensive jacket. It really is a proper night out here; we also have a superb bar that seats thirty people and serves lots of special drinks. But everyone can be themselves and do what they wish. For instance, once a hamburger was fetched from McDonalds for a child who was a difficult eater". Nick: “ It was always a dream to design a chef's jacket myself, so we were instantly overjoyed when we had the chance to do this with Chaud Devant. If you wear it 12 hours a day, five days a week, you're allowed to be critical and picky. We

thought about fine details such as a ridge in the neck to stop your apron moving upwards, and more length in the back so that it stays decent when you bend over. Most jackets have wide sleeves, which we think is really terrible. The Fratello is comfortable, youthful and classy. The practical details and its clean, sleek look make this jacket the perfect combination for us. And it's surely no coincidence that Fratello is Italian for brother!"