without eve & apple there would not be a fashion industry

without eve & apple there would not be a fashion industry…… and at the same this thought connects food & fashion” (marjolein wintjes)

for downtown amsterdam fashion week we created a 3 days only eat’inspiration RAW: a colour & texture forecast for fashion fabrics summer 2013 in 5 dishes. and at the same time a forecast for food.

RAW is not about raw food, RAW is a notion that encompasses various trends, a reflection of the Zeitgeist. the most striking features we have captured in dishes forecasting for future food & fashion. these are: native, earth, unique, unfinished and naturel.

the dish naturel features the meaning of naked expressed by the notion RAW. and naked reminded us of adam, eve, and apple.  so a dish was born, we translated naturel or naked in 5 different preparations of apple to illustrate apple naturel.

in other words: without food there would be no fashion.


drive to a different beat

drive to a different beat, an event hosted by bentley in shanghai (june 2012). the keywords of the overall event concept, developed and executed by dvp china eventmarketing (dvp), are:

  • the colours dragon red + black
  • transformation,
  • and drive to another beat.

together with dvp de culinaire werkplaats created a catering concept based upon these keywords. so all the canapés, the welcome drink and cocktails communicate individually the 4 main aspects of the event.

credit image: paul ridderhof.


‘blacker than black’ experience

in cooperation with edelman pr we have created a tasting of canapés for the blacker than black experience, they organized. it was a nosing and tasting for the press of johnnie walker double black, a smokey whiskey. the experience took place at the end of may on location in amsterdam.

we created 7 different noshes and nibbles which taste and texture wise are a good match for whiskey in general, and for the characteristic smoky taste of johnnie walker double black in particular.
the dishes individually emphasize different aspects of both johnnie walker black label and johnnie walker double black.
we used in addition as many as black ingredients as possible.
as the event took place in the dark, we have no images available of the tasting. but we can mention some of the used ingredients: vanilla, salt, coffee, various spices. also different textures were used to create an attractive match between whiskey & food.


jan 20-28, 2012: the naturalists.

ever nibbled at a colour and texture forecast? from january 20-28, 2012, you can enjoy a one of a kind food=fashion dinnerspecial at de culinaire werkplaats. for the sixth consecutive time de culinaire werkplaats is one of the paricipating locations of the downtown programme of amsterdam fashion week. This time we proudly present the naturalists.

especially for amsterdam fashion week januari 2012 we have captured the sign of the times in a colour and texture forecast for fashion fabrics and food for 2013 and beyond. the result the naturalists. a food=fashion expedition through 5 mouth-watering trends : neo romanticism, nesting, down-to-earth, new landscapes and ethnic chic. nature revisited in a food= fashion statement and a must for culinary adventurers and fashionistas.



19 okt, 2011: pechakucha night amsterdam #19

at a very cold october evening in roest amsterdam marjolein & eric have presented one of their ideas at pechakucha night amsterdam #19 bound by the world famous rule: 20 slides of 20 seconds each for 6 min and 40 secs of fame.

marjolein & eric presented: the last farewell of today’s dinnerplate: meet the blacks.

  • they start with a poem, a longlist of a great number of black vegetal ingredients to illustrate that the dinnerplate of the future doesn’t have to be anything but empty. and they wanted to share the idea that by eating dark/black veggies and fruits you all can contribute to a colourful future.

the other presenters of this inspiring evening:


4 sept 2011: ‘t beeing diner – i love beeing festival

always wanted to know more about the bees? bees go from flower to flower. due to pollination of flowers bees contribute to the fantastic vegetables, fruits and beans we find on our daily plate. furthermore, honey bees produce on top of this delicious honey. meer…


15.06.2011: colour hunting

colour hunting: how colour influences what we buy, make and feel.

for millennia, artists and designers have utilized colour to express ideas and emotions in everything from the frescoes and textiles of ancient civilizations to the haute couture and digitally created architecture of today. colour plays a vital rol in our visual experiences and affects senses such as feel and taste, but it also shapes our actions subconsciously.

colour hunting, frame publishers, explores the very depths of the subject and is available at de culinaire werkplaats. price: € 49,90

the chapter ‘black stories’ reveals the gastronomic perspectives from de culinaire werkplaats.


eetinspiraties: het geluid van zwart

a short movie about de culinaire werkplaats -a design studio and restaurant for contemporary food & eating concepts at the intersection of food and art- explained in terms of cooking sounds and one of its signatures: the use of black ingredients.
you can enjoy the black sounds of this clip better if you use a headset.


bonbons revisited

bonbons with a twist

bonbons revisited



ode aan de truffelaardappel

look at this tribute to the vitelotte noir.

one of the signatures of de culinaire werkplaats is to approach the plate of the future using the inspirational concept black. it is also the first inspirational theme when de culinaire werkplaats introduced itself to the world.

up till now we have found approximately 62 black vegetal ingredients. but … the truffle potato is one of our favorites. this potato is also  known as vitelotte noir, négresse or truffe de chine. at a small scale this potato is produced in the netherlands.

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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