Belgian professor of rural and food history calls on chefs to contribute with their culinary legacy

Quite a unique chef: young, female, business owner, immigrant and daughter of immigrants. She pours all that love and experience onto your plate in Kle in Zurich. Zizi Hattab is one to watch!

Een kerst zonder stress! Tips en tricks en een lekker menu.

What role do knives play? Should chefs sharpen their own knives? Templo del Filo in Peru has all the answers.

All over the world chefs become gardeners and gardeners become chefs. In the April 24 newsletter for we’re smart, we portrayed a couple.

How can traditional French culinary techniques be a key to a sustainable future? I went back to school to do a presentation about just that!

At Silo in London we ponder, zero waste is possible, what would you do if you had no bin in the kitchen?

For the February newsletter of we’re smart world I delved into the world of botanical drinks. What a way to unleash culinary power!

My personal selection of all these delicious books.

Why we should stop making the customer King and give that role to nature. Column for Food Inspiration, based on predictions about our food system in 2035

Fast action is the creed in the business world. For a long time, investor Sheila Struyck indeed thought that speed was a quality. But since she also works as a chef, she knows how important waiting is. A good chef can put the time to his or her will. And a good boss in business should consider doing that too.

- Het Financieele Dagblad - 8 January 2022

Column about Lars van Galen (*) Chef / owner ‘t Lansink. About winning competitions and knowing when to start over again.

Chefs who do it differently. Interview with Najat Kanaache, a fighter for equality.

If you can not visit a restaurant, looking back at two great visits is second best. Sheila discusses Septime in Paris and Aliança 1919 in Anglès. Both one star restaurants. Which one is better?

My personal selection of all these delicious books.

Why we should stop making the customer King and give that role to nature. Column for Food Inspiration, based on predictions about our food system in 2035

Chefs that change the world, interview with Eric Briffard - Executive Chef Le Cordon Bleu

What can chefs, rugby players, pilots and entrepreneurs learn from each other? Staying calm when things seem to be going wrong. After thirty years of international business life, Sheila Struyck now works as Chef de Cuisine. She wonders how to prevent 'choking' or 'freezing', in an essay for the Financial Times. Here is a translation. FD - 11 September 2021

What are the five flavours and why is umami so important?

Flavour is the complex experience we have when we eat something, it is the combination of all senses and it evokes an emotion. Taste is a characteristic of the ingredient and together they compose a meal.

Once Sheila Struyck (1965) worked as a sous-chef in a grand café. She is now an investor and non-Executive Board member. Throughout her corporate career, a job in the kitchen has always been the escape-route to gave her mental freedom in her work. Now plan B has become reality. This is an essay in FD Persoonlijk (the dutch equivalent of Financial Times), 20-05-2021