may 7, 2018: top 100 vegetable restaurants by we’re smart world

on may 7th, 2018 we headed to bazel, belgium, for the 2018 edition of the we’re smart world event.

think vegetables! think fruits!

here eric showcased with a cooking demonstration the motto think vegetables! think fruits! by preparing ‘fake tomatoes‘ as tomatoes are both vegetable and fruits: botanically a fruit and legally/culinary a vegetable. eric’s tomatoes with a twist consisted of a food pairing of fruit + vegetable: yellow beetroot, strawberries and pink peppers. 

awards best vegetable restaurants 2018.

after the demonstrations the winners of the 2018 award were announced by frank fol, the initiator of this event, followed by an al fresco reception where we could enjoy all kinds of amuses and a dinner at and by ‘t hofke van bazel.

we congratulate all the winners of the 2018 awards, and the dutch winner in particular: librije’s zusje.

eric was invited for this event as the restaurant section of studio de culinaire werkplaats participated in the competition ‘the best vegetable restaurant 2010-2011’, and received as the first dutch restaurant this award.

to our regret winners are not allowed to participate in the competition again. however, there are enough ways to support this initiative.

top 100 best vegetables restaurants of the world.

we are proud to share with you that the restaurant section of de culinaire werkplaats is selected in the top 100 of vegetable restaurants in the world by we’re smart world, an initiative of the belgium master chef frank fol. 


may 2018 issue: the new dutch masters by kevin eg perry for lonely planet uk

in the may 2018 issue of lonely planet uk you will find a story about the new dutch masters featuring 10 modern creatives who are changing the way we eat, live … and cycle. 

we are very proud to be one of those 10 new dutch masters. 

the words are by keving eg perry and the photographs are by matt munro.


what’s cooking in 2018: a glimpse of our 2018 eatinspirations

for 2018 we have selected some inspirational themes that are very special for us. why… that’s what we will share somewhat later on this year.

just an indication of our themes for 2018

  • jan 18 – march 18, 2018
  • march 24 – may 27, 2018
  • june – july 2018
  • sept – oct 2018
    • eat’inspiration golden age.
    • during this eat’inspiration we present some highlights of amsterdam during the dutch golden age.
  • nov – dec 2018
    • eat’inspiration ‘retro revisited’. 
    • we take you on a “retro with a contemporary twist” tour.
  • dec 2018 – jan 2019
    • eat’inspiration sign of the time. 
    • experience the new, future luxuries.

eating specials 2018 

  • december 24-25-26, 2018:
    • xmas eating special home alone? this dinner special highlights a selection of some iconic xmas movies.
  • december 31, 2018: 
    • new year’s eve special – a one night only. experience some trending topics of 2018, and … 

feb 2018: hosting SEE Network new year’s event

on feb 1st, 2018, we welcomed members of the SEE network region amsterdam for their new year’s drink at de culinaire werkplaats.
for this occasion we created welcome cocktails with some “cold” fireworks (alcoholic and non-alcoholic), and of course a selection of our vegetable bites, a look at the plate of the future.

as extra seasoning for that evening SEE Network had invited anabella meijer alias ‘kanai’ as a speaker. anabella (cartoonist) is working on a comic that provides first aid for climate change; the only book about climate change that makes you smile.


january 30, 2018: table talk at

in december 2017 we welcomed georgina wilson-powell, founder of, for the eat’inspiration typical dutch?.

with the ‘typical dutch?’ theme we addressed in a playful way some typical dutch habits and ideas.

you can read about her experience here;

on the image:

  • a freestyle interpretation of the dish that addresses the so-called eleven cities skating tour fever.

coming soon in our shop: spicy tulip bulbs from amsterdam with love


searching for something typical dutch or souvenir from amsterdam? in that case, our seasonal edition of spicy tulip bulbs could be the thing you are looking for.

our potted tulip bulbs have the size of silverskin onions, are organically grown and marinated in a special spice blend that refers to the VOC past of the Netherlands during the dutch golden age.

in 2017 we worked a large project ‘dutch icons revisited‘. tulips and the dutch are inextricably connected. so for this project we created a dish in which tulip bulbs are the star of the dish, and this dish was all about the story ‘how the tulip became one of the best dutch export products’.

after a tulip bulb tasting we have selected 2 out of 7 varieties of tulip bulbs especially for this dish. 

at special request of our guests we are in the process of capturing the bulbs of the smallest tulip variety in jars.

so …. in the last months we have been peeling and marinating a couple of thousands of tulip bulbs. and …. at this very moment we are awaiting for the jars to arrive. we expect that this first edition of spicy bulbs will become available in our shop at the end of december 2017 or the beginning of january 2018 . 

these tulip bulbs in a jar are a seasonal product.




job openings – vacancies


in february 2018 we’d like to expand our small team. mostly for the restaurant activities of de culinaire werkplaats, and in some occasions for our food art installations and catering.

  1. prep chef (no evenings)
  2. combo: waiter with kitchen skills/affinity 
  3. vegetable chef /entremetier


introduction of de culinaire werkplaats

  • de culinaire werkplaats is
    • a design studio with a restaurant section and an art space
    • for contemporary plant-based food concepts and eat’inspirations
    • at the intersection of food, art and design. 
  • at the restaurant section we break with the rules of traditional dining.
  • it’s all about re-thinking in a playful way the future and the dinner plate of the future in particular and flavour this with a great love for vegetables and storytelling.
  • already for 9,5 years we take our guests on theme-based journeys by creating edible stories that change every 2 to 3 months (set menu 5 or 7 courses).
  • and have a fully open plan kitchen.


1. PREP CHEF (no evenings)

your recipe to success:

  • proven experience as prep cook; training from a culinary school will be an asset.
  • enjoy working with vegetables, and good chopping skills.
  • able to operate various cutting tools and kitchen utensils.
  • proven experience in preparing simple dishes.
  • work precise. clean and organised.
  • have knowledge of the dutch language.


  • follow the prep list of our chef de cuisine.
  • prepare cooking ingredients by washing and chopping vegetables, etc.
  • undertake basic cooking duties such as reducing sauces, parboiling food etc.
  • prepare simple dishes/components of dishes, etc.
  • maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
  • ensure all food and other items are stored and labelled properly.
  • follow nutrition and sanitation guidelines.
  • perform other kitchen duties as assigned.


  • 2 or 3 days per week: from 11 a.m. – 6 p.m. 

how to apply:

  • if you are interested, please do mail us your resume and explanation why you would like to join our kitchen team.

please note:

  • we are not looking for trainees, internships, or persons without relevant experience, etc.



from february 2018 we wish to extend our small team with a waiter with kitchen skills/affinity or a chef/cook with interest in serving guests.

your recipe to success:

  • experience in working in the hospitality industry.
  • want to combine contact with guests with some kitchen activities.
  • adding some personal flavour and touch. meaning: you will not back away from casual and genuine conversations with our guests from near and far.
  • enthusiasm, motivation and a hands-on mentality.
  • an international state of mind + a teamplayer.
  • great language and communication skills in english and preferably in dutch.


  • welcoming guests.
  • present drinking menu + sneak peek, and provide information when asked.
  • prepare tables.
  • take and serve some of the drink orders, make and serve the theme-based cocktails.
  • assist the chef with plating up the various courses/dishes.
  • serve the food according to the way how this is done at de culinaire werkplaats.
  • communicate all the time within our small team.
  • maintain a tidy restaurant area.
  • follow all relevant health and sanitation guidelines.


  • 2 or 3 days per week: from 5 p.m. – 11 p.m.

how to apply:

  • if you are interested, please do mail us your resume and explanation why you would like to join our team.

please note:

  • we are not looking for trainees, internships, or persons without relevant experience, etc.



from february 2018 also like to extend our small team with a vegetable chef/entremetier.

your recipe to success:

  • professional cookery/catering training
  • at least 3 years experience in a hotel, restaurant or catering kitchen.
  • passionate about vegetables.
  • haccp is your middle name.
  • experience with both traditional as contemporary cooking techniques.
  • work precise with a hands-on mentality.
  • an international state of mind.
  • like to work in a fully open plan kitchen, and to have real contact with guests.
  • good language and communications skills in english and preferably in dutch as well.


  • 2 or 3 days per week: from 3 p.m. – 11 p.m. 

how to apply:

  • if you are interested, please do mail us your resume and explanation why you would like to join our kitchen team.

please note:

  • we are not looking for trainees, internships, or chefs without relevant professional training, etc.

also in 2018: chocomania – a lazy sunday afternoon tasting + demo

also in 2018 you can join us again for chocomania and become ridiculously well-informed about dark and raw chocolate in just one lazy sunday afternoon.

want to know more?

just click on the following link for all the details (what to expect, date,  time, cost, how to book, etc.)


sonos x quentin deronzier vernissage

mid october 2017 we were commissioned for a real fun food art project during amsterdam dance event (ade).

gabriel ercicia (creative agency gowtu) invited us to create food inspired by the works and projects of quentin deronzier for the visitors of the vernissage.

quentin deronzier is a french visual artist and creative director, best known for his surrealist and colorful album artworks and music videos. he blends conceptual messages with vibrant colors and iridescent textures.

the sonos x quentin deronzier vernissage was held at the pop up sonos house singel 80. the exhibition was part of the ade 2017 programme.


100% vegan for press launch + opening LUSH flagship store amsterdam


  • in march 2017 we were invited by LUSH fresh handmade cosmetics to create the catering of the press launch (march 16th) and the opening (march 17th) of their flagship store at kalverstraat amsterdam.

the brief.

  • 100% vegan
  • colourful, playful and inspired by their products like the bath oils and perfumes, which are only available at this flagship store.
  • flowers.
  • easy to eat and drink. 
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Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef