bosi - continental chef supplies · chef’s special 04 what does it take to get a man out of his...

BOSI &issue 4

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I T ’ S A L L A B O U T

4 C H E F ' S S P E C I A LClaude Bosi

14 C H E F ' S S P E C I A LJoris Bijdendijk

22H O T I N S T O C KFX Collection

24 C R U M B SRoger van Damme, Paswerk & more

10 S U R F & T U R FUrban Green

20 À L A CA R T EDenim

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2 U

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DUTCH MASTERS AND THE ART OF OMISSION

In my opinion, chefs are nothing

short of master artists. Their

creations are genuine works of art,

both visually and in terms of taste.

I can stare endlessly at my plate as I

enjoy every bite of perfect taste and

texture combinations. They manage

to select the right ingredients from

countless options that together form

the perfect whole.

Joris Bijdendijk from the restaurant

RIJKS* does not personally consider

his creations works of art (p. 15).

He prefers to focus on the art of

omission, the power of simplicity.

After all, isn't that the greatest

challenge of all? To me, Joris is

a true Dutch Master. I admire

how he has succeeded in

raising the cuisine of the Low

Countries to the Michelin-

star level. He has much to

teach us. I'd like to spend a

few weeks working with him

in the kitchen. Learning from

a true master. I'm ready to put

on my blue RIJKS bib apron...

Bianca van der Lee

CEO / Founder

C H E F ’ S S P E C I A L

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WHAT DOES IT TAKE TO GET A MAN OUT OF HIS CLOGS AFTER 30 YEARS?

A PAIR OF MICHELIN SHOES. WE TALKED TO TWO-STAR CHEF CLAUDE BOSI

ABOUT COURAGE AND TEAM SPIRIT, ABOUT BIBENDUM AND MICHELIN, ABOUT

MAGIC, COLOUR AND LIGHT - AND, OF COURSE, ABOUT THE SHOES.

C laude Bosi's life and Michelin are inextricably linked. Being French, naturally he

grew up with this tyre specialist, map maker and culinary expert. But it is not

until he chose a career in the kitchen, first in France and later in England, that the

link became fully transparent, with Michelin stars around every corner. His two Hibiscus

restaurants in England both earned two stars in no time and, since 2016, he's been

running Bibendum**, which now also boasts two stars. The restaurant is named after the

famous Michelin man. Where is it located? As can only be expected, in the former Michelin

headquarters in London, England.

Magical spot

Bosi explains, “The building is a magical place. The moment I walk into the restaurant, I

feel at home." It was built in 1911 and has an iconic look & feel, thanks to the Art Deco and

Art Nouveau style of the design. It has served as an office, a storage warehouse for more

than 30,000 tyres and a garage where you could have your tyres switched. Today, there is

an oysters bar on the ground floor and a restaurant that serves lunch and dinner on the

second floor. The building has three enormous stained glass windows with the Michelin

man in them. "The colours in the restaurant change by the hour, with sunlight entering the

building from three different sides. The ambiance never ceases to enchant me."

NUNC EST BOSI


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"WHEN YOU GROW AS A PERSON, THE ENTIRE TEAM

GROWS.”

Match made in heaven

As a tyre specialist, Michelin knows all there is to

know about road surfaces. They are now using that

knowledge to develop shoe soles for outdoor sports.

So, it was an obvious decision for Chaud Devant to

contact Michelin to develop a shoe for kitchen use.

It's a match made in heaven since, after all, Michelin

has been part of the world of chefs and great food

for centuries. The result? The GT1pro Magister, also

referred to as the "Michelin shoe". It's available in

a tall and low model and in brown or black. And

psssst...there is also a special edition in red - made

exclusively for three-star chefs.

Who other than Claude Bosi to be our ambassador for

the Michelin shoes? When we talk to him, the first thing

we want to know is how he's faring with the shoes.

"They're extremely comfortable. You may find it hard

to imagine, but I've spent the last 30 years wearing

traditional French clogs - sturdy, black, plastic shoes

made especially for chefs. It would never enter my mind

to get rid of them since they fit perfectly. But the timing

was brilliant because the sole had started to crack

and I needed new ones. At that same exact time, I was

contacted about the Michelin shoes. I never expected

this comfort because I was always a bit afraid that

regular shoes would be too flat. But the fit is fantastic.

They are absolutely a cut about all other chefwear I've

seen so far. The height of the shoe is perfect and the

sole provides excellent support.

NUNC EST BIBENDUMTHE OFFICIAL NAME OF THE MICHELIN MAN IS BIBENDUM, WHICH REFERS TO THE LATIN EXPRESSION "NUNC EST BIBENDUM, NUNC PEDE LIBERO PULSANDA TELLUS", WHICH LITERALLY MEANS "NOW'S THE TIME TO DRINK, NOW'S THE TIME TO DANCE FOOTLOOSE UPON THE EARTH". FIGURATIVELY, IT MEANS SOMETHING ALONG THE LINES OF CARPE DIEM, OR "SEIZE THE DAY". IN ONE OF THE FIRST ADVERTISEMENTS IN 1898, MICHELIN USED THIS SAYING IN THE SENSE OF "OUR TYRES TAKE ON ALL OBSTACLES".

GT1pro MagisterFootwear designed for chefsSpecially made for smooth kitchen floors


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The quality is fantastic. I wear them every day." To which he adds, “I'm not saying this because I'm the

ambassador. Or because I love Michelin. I'm saying this as a chef, as a human being who spends his days pursuing

the highest possible quality."

Courageous team

And quality is exactly what he brings to the table. The restaurant Bibendum has been around for 30 years now. But

did not earn a Michelin star until Bosi joined the team. During the first year alone, they earned two stars. "To me,

Michelin is synonymous with quality and it's fantastic to be acknowledged and recognized. And naturally it is fabulous

for business. Though I'm always clear about my intention, namely to serve guests a great meal.” It takes a team to earn

a star. "Both the service staff and kitchen staff work together as one team. It's a daily challenge to work in the kitchen

with a team of 17 individuals." How do you make it work? "It's all about having the courage to ask for help. That's not

always easy. If something goes wrong, it's not necessarily a crisis. After all, someone else most likely has the knowledge

you lack. Or if your section is struggling at a certain point, another station can pick up the slack. I want courageous

people on my team. You can't learn without asking for help. When you grow as a person, the entire team grows.”

Claude Bosi at Bibendum**

Michelin House, 81 Fulham Road, Chelsea London

www.bibendum.co.uk

#990 Chef Jacket Chef Shirt White#590 Bib Apron Santino Antra

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CHECK OUR YOUTUBE CHANNEL

C H E F ’ S S P E C I A LC H E F ’ S S P E C I A L

THE MAGIC OF BIBENDUM? CLAUDE BOSI EXPLAINS IN

THE NEW CHAUD DEVANT VIDEO. WATCH IT ON OUR

YOUTUBE CHANNEL!

S U R F & T U R F

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Green is the theme colour of our newest

collections. We have clothing in various

shades of green for both chefs and service

staff. Why green? Because we believe in

green. We're all trying to eat a healthier

diet, purer ingredients and sustainably

produced products. Green as a statement

and green as progress. Discover the

different shades of green!

S U R F & T U R F

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HE'S A CHEF, BUT YOU COULD ALSO CALL HIM AN INSPIRING THINKER. AN INNOVATOR. A

WARRIOR. A TEAM PLAYER. A DUTCH MASTER. WE'RE TALKING ABOUT JORIS BIJDENDIJK,

MICHELIN-STAR CHEF OF RIJKS*, THE RESTAURANT AT THE RIJKSMUSEUM IN AMSTERDAM

IN THE NETHERLANDS. “WE NEED ONE ANOTHER TO FORM A WHOLE. IT TAKES QUALITY

PRODUCTS TO MAKE QUALITY DISHES.”

JORIS & UNITY

I t all comes together on the plate: tastes, textures, colours. How do you create unity in a dish? "To me, unity

is synonymous with simplicity. And the only way to achieve this is with self-confidence. It's an eternal

pursuit. But I've learned and dare to use fewer and fewer ingredients. It's uncertainty that makes you add

more and more to your dish. As if nothing is ever enough. But I swear by the adage that 'less is more'. More often

results in the opposite of unity, namely a cacophony of disjointed items on your plate."

RIJKS opened in 2014. Two years later, Bijdendijk and his team earned their first Michelin star. Behind

every dish at RIJKS is a well thought-out concept. "We've just launched a new dish using products from the

Gelderland Valley: chard, snails, freshwater trout and a kefir made from organic milk from Blaarkop cows.

I want to keep everything as pure as possible. So, the snails are whole, the trout is sliced into a coarse tartare

and wrapped in a chard leaf. It's then topped with the kefir sauce.”

Culinary heritage

Bijdendijk obtains all products locally, i.e. directly from the farmer. "The Rijksmuseum houses the cultural

heritage of the Netherlands. At RIJKS, we serve the country's culinary heritage." He calls his restaurant an

ode to the Dutch farmer. "Naturally, we also use Dutch celeriac, buckwheat and red beets. But our culture

also includes spices and beans that originate from the other side of the world. Or potatoes, which we've been

eating here for the past 200 years. It doesn't get more Dutch than that." Smiling, he adds, "It's the most

assimilated immigrant we know of.”


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Bijdendijk promotes the culinary heritage of the Netherlands.

"The Netherlands has fantastic small-scale farms with unique

traditional breeds. But all the regulations and legislation have

made their work difficult. The Chaams chicken, for example, the

oldest pure Dutch chicken breed, is no longer found on menus.

The last farmer with these chickens has stopped breeding them.

And the Gelderland Blaarkop cows are also endangered. More and more unique Dutch products are disappearing

as a result and, with them, our culinary heritage. We need each other to continue to form a whole. Without

quality products, we cannot make quality dishes and the Dutch culinary culture will become endangered."

Dutch masters

Bijdendijk became a master chef in 2017. At the Rijksmuseum, he is surrounded by Dutch masters. Does that

inspire him? "I never take anything directly from a painting. So, you won't find still lifes with a lemon and a

chicken on your plate. What appeals to me more is the idea behind a painting." He pulls out his phone and

shows a self-portrait of Rembrandt with two circles in the background. "During his time, he was absolutely an

innovator. This simple self-portrait is almost abstract when viewed from close up, with all those blobs of paint

and scratches. But it is unmistakably Rembrandt when viewed from a distance." The painter was criticized at

length for this style. "To silence the critics, he drew two perfect circles in the background, considered a nearly

impossible accomplishment at the time. That is what inspires me: someone with the guts to go for simplicity,

his own style and a clear goal in mind.”

“TO ME, UNITY IS SYNONYMOUS WITH

SIMPLICITY.”


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“WE NEED ONE ANOTHER TO FORM A WHOLE"

One team, one task

Like everything at RIJKS, much thought has also been

given to the clothing. The kitchen and service staff

wear the same bib aprons. "Everything we do here is

done as a team. And we have one single task: to serve

our guests a great-tasting and attractive meal." The

only difference is that the kitchen staff wears blue,

while the others have sand-coloured clothing. Why? "In

France, blue represents the lowest rank and indicates

that you still have much to learn. That's how I think

about our job: you never stop learning." The clothing

was designed together with Bijdendijk and his team.

"When you spend 14 hours a day in the kitchen, you

need an outfit that is comfortable to work in. That is

why the bib aprons have a cross on the back instead of

a strap around the neck." And the shirts? "We wanted

a shirt that looked more elegant, like you could wear it

to a party. But with an attractive and informal collar.”

Edible garden

The claim that Bijdendijk obtains all ingredients

from as close to home as possible became even more

abundantly clear as we concluded our interview with

a tour of the garden at the Rijksmuseum. "This was

my dream: an edible garden. We have fennel pollen,

cornflowers, East Indian cherries, citrus marigolds and

begonias." He hands us a velvety, light yellow leaf from

the daylilies. "Just taste how delightful they are.”

Restaurant RIJKS®*

Museumstraat 2, 1071 XX Amsterdam, the Netherlands

www.rijksrestaurant.nl

#294 Chef Jacket Nordic Grey#552 Bib Apron Nordic Blue


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CREATING A NEW DISH IS EASIER WHEN DONE AS A TEAM. THE NEW

CHAUD DEVANT® VIDEO SHOWS HOW JORIS BIJDENDIJK AND HIS TEAM

GO ABOUT THIS. GET INSPIRED BY JORIS AND WATCH THE VIDEO ON THE

CHAUD DEVANT® YOUTUBE CHANNEL!

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À L A C A R T E

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BIB APRON SKEW MUD DENIM#644 | W85-L85 | 100%CORINSE WASH + COLOR FIXATION

BIB APRON BISTRO BLUE DENIM#637 | W100-L85 | 100%CORINSE WASH + COLOR FIXATION

APRON 4-POCKETS BLUE DENIM#865 | W90-L80 | 100%CORINSE WASH + COLOR FIXATION

NEW

Y ou want to create a durable

outfit. So, what kind of

material do you use? Leather?

Canvas? Denim may very well be the

perfect combination of fashion and

workwear. It's rugged and relaxed,

classy and strong. Denim has a natural

look & feel, as well as a professional

look. With their warm, earthy colours,

the new Bistro Bib Apron, Skew Bib

Apron and 4 Pockets Apron are

the perfect match. They have

a down-to-earth, pragmatic

look that works well in a

traditional food service

establishment. Just

remember that denim

cannot be dry cleaned.

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BIB APRON BISTRO MUD DENIM#639 | W100-L85 | 100%CORINSE WASH + COLOR FIXATION

APRON 4-POCKETS MUD DENIM#867 | W90-L80 | 100%CORINSE WASH + COLOR FIXATION

BIB APRON SKEW BLUE DENIM#508 | W85-L85 | 100%CORINSE WASH + COLOR FIXATION

APRON 4-POCKETS GREEN DENIM#866 | W90-L80 | 100%CORINSE WASH + COLOR FIXATION

BIB APRON SKEW GREEN DENIM#643 | W85-L85 | 100%CORINSE WASH + COLOR FIXATION

BIB APRON BISTRO GREEN DENIM#638 | W100-L85 | 100%CORINSE WASH + COLOR FIXATION


H O T I N S T O C K

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JERSEY BACK PANELS FOR ULTIMATE STRETCH

STRETCHOUT


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CHEF JACKET MODENA UFX WHITE SHORT SLEEVE #955 | XS-3XL

CHEF JACKET BIKER SFX WHITE #914 | XS-3XL

CHEF JACKET RIVA UFX BLACK #225 | XS-3XL

CHEF JACKET BIKER SFX BLACK #913 | XS-3XL

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The FX collection is all about

freedom. These chef jackets are

delightfully comfortable thanks

to the lightweight materials

used. The fine jersey fabric on

the back provides unlimited

flexibility and stretch. It is made

of Tencel® and polyester from

recycled plastic bottles. This

combination of materials is not

only environmentally friendly,

but also means fast-drying

clothing. The SFX Biker and SFX

Salerno Short Sleeve have a fine

waffle pattern and lightweight,

airy and comfortable fabric. The

very definition of freedom!!

LIGHTWEIGHT & FAST-DRYING FABRIC

CONSIDERABLE FREEDOM OF MOVEMENT

COOLING EFFECT

DISTINCT WAFFLE PATTERN

#922 SALERNO SFX BLACK SHORT SLEEVE#923 SALERNO SFX WHITE SHORT SLEEVE#913 BIKER SFX BLACK#914 BIKER SFX WHITE

C R U M B S

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TOGETHERSTAY

According to the Michelin Guide, three-star restaurants are worth the

travel. So, wouldn't it be great if we could also recognize three-star chefs

by the bright red colour of the Michelin Guide? As a token of appreciation,

Chaud Devant developed a red limited edition* of the GT1pro Magister.

Wearers of these shoes include Jannis Brevet, Jonnie Boer, Peter

Goossens, Jacob Jan Boerma, Thomas Bühner, Massimo Bottura,

Christian Bau and, of course, Jan Hartwig and Sven Elverfeld (photo)!

*Not for sale

Restaurant De Ripper is the perfect example of the strength of clothing.

This on-the-job training company in Haarlem, the Netherlands, prepares

young people for a career in the food service industry. Instructor Mildred Dierx

explains, "These are vulnerable youth with a difficult home situation. We train

them on the highest level here. They learn to create fantastic dishes and serve

them using the right etiquette." The restaurant was completely renovated in

2016. "Our workwear was a shambles. When Chaud Devant offered to dress

our team, we were absolutely thrilled. We've seen the difference it has made.

That's the magic of a uniform, it gives a sense of 'we'." The young people here

feel stronger, more self-confident and proud to be seen!

Restaurant De Ripper

Ripperdastraat 13a, 2011 KG Haarlem, the Netherlands | www.deripper.nl

A smiling seamstress sits at a sewing

machine in the sheltered workshop

Paswerk in Cruquius, the Netherlands.

Together with 11 others, she makes

around 1,000 bib aprons and waist

aprons for Chaud Devant each week. "It's

fantastic work! I find it very relaxing," she

comments as she pushes a new piece of

fabric through the sewing machine. The

people working at our sheltered workshop

have a more difficult time finding

employment than others. Production

Manager Lara Fletterman explains, "We've

been working together for a long time.

When we stopped receiving subsidies in

2016, we couldn't just fire everyone. They

have so much knowledge and really enjoy

being here. We ended up taking over the

workshop. It's now our own studio and

we hope to continue working with them

for a long time to come!"

WORTH A SPECIAL JOURNEY...

UNITED IN A UNIFORM

Roger van Damme

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A small green oasis can be found

in the heart of Antwerp, Belgium.

With its tall trees, unique plants

and colourful flowers, this

paradise is home to a castle-like

building called Het Gebaar*. In

this Lunch-Lounge, the world's

best pastry chef in 2017, Roger

van Damme, can be found in the

kitchen. In Belgium, he is well

known as the TV chef for the

Njam! and Masterchef programs.

“I've been creating delicious

desserts for 25 years," says

Van Damme. "Being called the

best in the world definitely

makes you stop and think." His

Instagram account shows his

progress as he creates and is full

of unbelievable compositions.

How does he come up with the

designs? "I always try to tell a

story on the plate, inspired by

what I see." He then adds, "You

can clearly see that I worked as

a floral arranger years ago.”

To make the transition in the

kitchen from desserts to regular food

- and to earn a star in the process

- is an unusual path to take. "My

heart will always lie with desserts.

Cooking is more of a hobby."

Naturally, both worlds influence

one another: "There are so many

savoury flavours in the kitchen

that I can now also use for sweet

creations, such as foie gras in one of

my desserts or smoked chocolate.”

Van Damme is a busy chef. He

is currently working as a guest

chef on Ibiza, flying to Russia

tomorrow and will be cooking at

the Tomorrowland festival before

long. After that, he'll return to

Antwerp, back to his sweet spot.

Het Gebaar*

Leopoldstraat 24, Antwerpen, Belgium

www.hetgebaar.be

SWEET SPOT

THE SECRET OF THE CHEF?The ambitious chefs Estée Strooker and Nigel van der Horst, alias Chef met Lef (Chef

with Balls), responded with enthusiasm when asked to work together with Chaud

Devant on our new underwear campaign. Absolutely! The result is a sexy video in

which Nigel and Estée reveal a chef's secret… Nigel and Estée: Thanks! Make sure to

also check out their newest cookbooks: ‘Chef met Lef’ and ‘Estée Kookt!’.

Short Grey #724 | Lady top grey #718 | Lady short grey #716

Filmed at Restaurant De Witwasserij

Hertogstraat 5, 6511 RV Nijmegen, Holland | www.dewitwasserij.nl

C H A U D D E V A N T ®

CLUB

K N O C K K N O C K

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Chaud Devant® is made in Europe

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 social media

DISCLAIMERChaud 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).

SPECIAL THANKS

Claude BosiClaude Bosi at Bibendum**London, England

Joris BijdendijkRestaurant RIJKS®*Amsterdam, the Netherlands

Roger van DammeHet Gebaar*Antwerp, Belgium

Restaurant De RipperHaarlem, the Netherlands

Nigel van der HorstChef met Lef

Estée StrookerRestaurant ’t AmusementArnhem, the Netherlands

NEXT EDITION: SHARING

CREATIVE TEAMBianca van der LeeNick van SchotenNena BroersenLeonie StamLaura Spijker

PHOTOGRAPHYJaap van den Beukel (coverfoto)Nena BroersenP&I Studio DiemenMichael MartinNina StillerSven Oyntzen

COPYHannah de GrootLeonie Stam

ARTWORK & LAY-OUTNick van SchotenNena Broersen

PRINTDaddyKate

ANDAll models &Team Chaud Devant

CHAUD DEVANT® IS AVAILABLE AT YOUR

OFFICIAL DEALER!

CHAUD DEVANT® REGISTERED TRADEMARK SINCE 1995, PART OF BI-WEAR CLOTHING COMPANY BV, COPYRIGHT 2018 THE NETHERLANDS.

@ C H A U D D E VA N T. C O MGET INSPIRED

Chaud Devant Head Office Amsterdam, the NetherlandsT +31(0) 20 4941930E [email protected] ChaudDevant.com

bosi - continental chef supplies · chef’s special 04 what does it take to get a man out of his...

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