On a recent visit to Amsterdam, high on my list of places to visit was the restaurant De Kas. I have followed the career of De Kas chef and food pioneer Gerd Jan Hageman, one of the driving forces behind farm-to-table cooking and sustainable produce management, and was excited to taste the fruits of his efforts. I made arrangements to meet some of the team members at De Kas, and on our first morning in Amsterdam we set out to Frankendaal Park in the East of Amsterdam to have a look.
Gerd Jan started out at Vermeer, a well-known restaurant in Amsterdam, eventually winning them a Michelin star. While Gerd Jan excelled in his approach to cuisine, the stressful environment typical of a high-powered Michelin-starred kitchen was not his favorite working environment. Without any good examples to follow and no idea of how to achieve the environment conducive to his food alchemy, Gerd Jan took a sabbatical to see if he could figure out a better way.
Gerd Jan Hageman’s Farm to Table Experiment at De Kas is Still Going Strong
Jumping forward a few years, Gerd Jan was at a friend’s farm one summer day and they happened to be cooking on an open fire in the garden. Taking vegetables right from the garden and onto the fire sparked an idea for Gerd Jan of how the connection between farm and table in a restaurant setting could be dramatically altered. Why not integrate these two types of business to create better products and a more efficient flow of activity between the two?