As a regular contributor to The Staff Canteen website via the Chef+ app, Sem will win a copy of MiMi Aye's Mandalay: Recipes & Tales from a Burmese Kitchen and a mug from The Staff Canteen.
Strawberry tatin @semgrotenhuis
Current place of work, position and a brief overview of where you have worked before
At the moment, I am the head chef at the Brasserie lounge floor in Epe in the beautiful Veluwe region of the Netherlands.
I have worked in several wonderful restaurants including Achter de Poorte in Elburg and restaurant t'Diekhuus in Terwolde.
What is your cooking style and what can people expect from the food on your menu?
My cooking style is Burgundian - what you see is what you get. I love working with the best vegetables I can get my hands on.
I am a good all rounder in the kitchen, but I have a soft spot for the dessert section.
What is your favourite dish to cook and why?
I don't have a single favourite dish - I just love what I do!
name a food item / dish / ingredient that isn’t considered ‘cheffy’ but you love to eat
That's easy - pizza!
What are your plans for the future?
I would like to open my own restaurant in the future, but for the time being I am very happy doing what I do.
Burned asparagus dish,
slow cooked salmon and peas
@semgrotenhuis
What do you do in the kitchen that could be considered 'sustainable practice?'
I work well with my suppliers, every week we are in touch about what produce we should be using hat week. I try to buy everything in precise quantities to avoid throwing anything away.
I use every part of the vegetables I cook and I try to keep up with the latest sustainable trends, but I'm sure there's more that I could learn about it.
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