nieuwsbrief 01-2011

2011 started very exciting and eventful for de culinaire werkplaats.

a glimpse. show cooking at horecava -a trade fair for professionals-,  a fully booked fashion week, the presentation of about 7 different eating specials and already 20 tailormade eat’inspirations in commission, the catering of the culipers lunch (a lunch event for culinary & lifestyle journalists), an installation for italia al dente 2011, and we hosted the 2nd class of the dutch youth food movement academy and a cocktailparty for the team of the 7 days of inspiration magazine to celebrate their effort, etc., etc., etc.

some work in progress. a new approach on recipes, art projects (silence and eating and you reap what you sow), last-but-not-least we are creating a showroom.

in other words: too much to mention.

please click on the following link for our newsletter with some highlights of the 1st quarter of 2011 and an invitation for two eat’inspirations which we present in may: say it with flowers and urban landscapes: newsletter 01-2011 in pdf-format


april 2011: eating à la bauhaus

ever eaten à la bauhaus????  grab your chance, book for the eatinspiration eating bauhaus and check it out yourself. eating bauhaus is an eatinspiration in which architecture, style and food meet. in 5 dishes we’ll introduce this remarkable movement that has become a phenomenon: a style with a unique perspective on architecture. the eatinspiration ‘eating bauhaus’ is the second of the four part series ‘landscapes & architecture’. meer…


27.03.2011 – yfm academie: gedrag & ethiek

on march 27, 2011 we hosted  the 2nd class of  the youth food movement academy. this time ethics & behavior are on the menu.

the day starts with 2 lecturers that present different perspectives on ethics & behavior regarding sustainability & food:

  • michiel korthals, professor applied philosophy of wageningen university, kicks off. first he provides the sustainability debate about food a historical context. for the future he advocates amongst other things ‘good farming’, and is against large scale farming and prefers mixed farming;
  • thereafter  henriëtte prast, professor personal financial planning of the university tilburg, argues that external norms (what others say and what others approve) mainly affect the choice behavior of consumers.

after the lunch there is a presentation of fairfood which is followed by a so-called lagerhuis debate (translation of the british house of commons about the question what determines eventually the transition to sustainability in food: the fork or the red pencil. and the day was closed while enjoying a drink and some of our almost legendary quinoa croquettes.

the youth food movement (YFM) is a network of students of all disciplines, young consumers and young professionals, including farmers, gardeners, cooks, fishermen and producers who together bring about changes in food production and food consumption. YFM is an international movement and was founded in 2007, the dutch association is founded in July 2009.

the YFM is based on the principles of slow food: young people committed to good, clean and fair food.



Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

Sometime next year we will be publishing a book about this unique place.

 eric meursing