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 pebblemag.com

in december 2017 we welcomed georgina wilson-powell, founder of pebblemag.com, 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.

dec 1, 2017 – jan 14, 2018: experience some typical dutch matters & habits in 5 or 7 courses

hi … do you have 10 seconds?
what are the 1st things that cross your mind when you think of the netherlands.
no doubt that you associate this small country with windmills, tulips, cheese, bicycles, clogs, van gogh, rijksmuseum, and …. you probably did not forget our infamous  amsterdam red light district and “coffeeshops”.
with the eat’inspiration “typical dutch?” we invite you to discover more about several other  but just as iconic dutch matters and habits together with the typical dutch flavours of the holiday season.

the practical details

  • menus + price tag
    • REGULAR eat’inspiration typical dutch?
    • POSH eat’inspiration typical dutch?
    • VIP or UBER POSH eat’inspiration typical dutch?
      • € 97,50 per person
      • welcome cocktail, sneak peek + topping, 7 courses, a spoom, personal tour through the storage room (food art gallery), a booklet or another surprise, excl. additional drinks.
  • period + opening hours.
    • period 
      • nov 30, 2017 – jan 14, 2018
      • not on new year’s eve, as we present on this date our one day only eating special “2017 – 2018”.
    • opening hours from november 16th, 2017
      • thu-fri-sat : 6 p.m. – 11 p.m. 
      • sun: 1 p.m. – 10 p.m.
    • outside opening hours
      • only open for groups of at least 15 persons
  • reservations only. to avoid food waste + disappointments (limited seats).
    • send us a reservation request (name, number of persons, preferred arrival time, any dietary wishes, phone number)
  • payment.
    • we accept credit cards (visa, master), dutch bank card, and cash.
  • more info.
    • if you need additional information you can contact us by phone: +31 (0) 6 54 64 65 76

food problems/dietary wishes

  • we invite you to share any allergies, dietary restrictions or wishes at least 1 days in advance. so it is possible for us to tailor our menu.

choice of ingredients

  • besides taste and inspirational concept at least 2 of the following criteria also provide for our choice of ingredients, products, and suppliers: animal welfare, small-scale or organic farming, fair trade, direct trade, season, distance, and personal health.

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.)


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