Kook Van Jou

10/08/2022

Watching Molten Chocolate Babycakes come to 'life' is always só satisfying!

27/09/2021

I love it when guests come up with a theme so I can decorate accordingly. Friday it was a White Party. Very happy with how it looks, even if I say so myself!

09/04/2021

And so this is what you get after that meticulous prep.

07/04/2021

It's all in the prep....
Brushetta | Smoked Mackarel | Orange Mayo | Preserved Beets

04/03/2021

The best food is always the food somebody cooked especially for you With Love! Thanks Elsbeth for a lovely and tasty lunch! Thai soup with roasted chickpeas, sweet potato, broccoli, mint and cilantro. Yummmm!!
Elsbeth Kooyman

25/02/2021

One of the advantages of being a private chef; spoiling yourself with the leftovers!!

18/02/2021

When you use the best,
you get the best!!

11/02/2021

After a long long time getting back to doing what I love most!! Party!!!
Caesar wrap | Panko Shrimps | Tuna Tataki

07/01/2021

Pink & sweet. Let’s hope 2021 turns out even better then these lovely meringue!

07/01/2021

A new year, new opportunities! Lockdown was a great time to try new recipes and experiment in the kitchen. Most things worked, other dishes did not pan out the way I intended. Like 2020! Let's hope for a sweet and pink 2021!

07/01/2021

10/03/2020

09/03/2020

One of the best parts of my work is working @ beautiful places! Being the Private Chef @ Princess Sirena Bay is always a privilege. Since I was there more then once (to say the least) I had to come up with different decorations every time. Here's a small selection! Setting the table in style adds to the experience!

03/12/2019

Tafel van Sint, De Menu-hint!!

Amuse

Voorgerecht

Soms kan iets onooglijk zijn
Maar is de smaak zo ontzettend fijn
Deze natuurlijke parel, kan wit zijn of zwart
Maar de smaak steelt altijd je hart!

Tussengerecht

Donker of licht, roze is altijd prachtig
en smaakt soms ook nog fabelachtig

Hoofdgerecht

Van roze naar rood is ’n kleine stap
Maar echt n smaakbommetje met iedere hap
Wat gestampt, wat gereduceerd en wat groen in reepjes
en nog wat andere ingewikkelde culinaire kneepjes

Dessert

Sneeuw maar geen ijs en ook nog ’n beetje geel
Fluwelig met ’n korstje, met suiker en veel
Met vloeibaar goud en zo heerlijk fout
Dit gruwelijk lekkere toetje laat niemand koud!

6 December 19.00 uur
Caracasbaaiweg 158B (Ask for food)
ANG. 125.= p.p. inclusief wijn & water
Reserveren via : 510 1188 | mail: [email protected]