RIK JANSMA – RESTAURANT BASILIEK* MICHELIN STAR IN HARDERWIJK

 

Rik Jansma , Executive Chef of Restaurant Basiliek * Michelin Star in Harderwijk.

Can you tell me about your day at work ??

An average day.
7.00 I get up and make breakfast for the kids
9.00-11.00 I have my own breakfast and work out
from 11.00 I answer calls and mails, do more office work, or work for JRE
13.00 -15.30 m.e.p. in the kitchen, or I have appointments
16.00 17.00 I train a football team F pupils ( age 7)
17.00-18.00 I have my diner with my family
18.00 I welcome my guests …….
1.00 I close the door and go home to sleep

What was the first dish that you’ve done as a chef ?

Pan fried scallops, cauliflower and hazelnut.

Who is the model for you to follow ?

I don’t have 1 chef who is my model or 1 chef that I follow, I have had a few top chefs when I was younger as teachers, they learned me the basiscs at a high level ( * and ** chefs), all togehter thoses experiences have made the basic chef in me. Through the years I have grown as a chef, but in my own pace. The same is for my dishes, some old favorites are a little different than 10 years ago.

Do you have your dream place where would you like to work ?

I already work there, my own restaurant Basiliek in Harderwijk!

Do you cook at home ?

Of course, but the normal stuff. We have dinner every day at home with our kids. Sometimes my wife cooks, sometimes I do, depends what is easiest.

What would you prepared for me in 10 minutes … i mean some food 😉 ?

I am a fast cook, I can do many things in a short time.

What would like to have as last meal in life ?

As a starter langoustines and main course Wagyu…..

What flavours you are most faithful ?

I have to be honest, I like a sweet touch in some dishes. I like Curry, earthy tastes, apple, but I really like a lot of flavours. A specially when it is a pure taste of the product. What will never come into my kithen is coriander, it can dominate quickly.

What do you think about current trends in gastronomy ?

I don’t realyy think much of it, I have never followed a trend. It’s good that it happens beceause the whole restaurant industry stays in motion that whay.

What was the most important moment in Your professional chefs life ?

I am lucky, I have many important moments.
* Being a chef of my own restaurant at the age of 25,
* Recieving a Michelin star in my first year having my own restaurant at the age of 26( I was the youngest Michelin star chef of Holland at that time)
* Being young chef of the year By GaultMillau
* Highest newcomer in the top 100 restaurantgide of Holland.
* But also being able to cook for our soldiers in Afghanistan in 2012,
* That we can serve special free meals for long term patients in our local hospital.
* Being the chef of the winning team at a coocking competition onNational tv.
*Being the first chef to have a pop-up restaurant at Zwarte Cross( www.Zwartecross.nl) ,the biggest music festival of Holland and biggest motorcrossevent of the world.
* And being proud member and president of the Dutch JRE (www.jre.eu)

Do you want to make your children have gone in Your footsteps / chefsteps ?

Nope, they can go any way they want! What makes them happy!

Private lives there ? How it looks like ?

I have a good private life, everything is good in balance.

What was the funniest situation at the kitchen, is it some fun there ?

We have fun every day, that is important but my staff knows when to be serious!
One night was not the funiest but most special, one night we had 40 guests then the electricity stopped!!
We coocked outside, we had 1electricle cable from the neihgbours for 1 electric cooking plate and we put the green egg on. The show did go onfor 40!!

What advice do you have for young cooks ?

If you want to reach something, work hard, really hard! Only than you can achieve wat it is you want.

In which country is, in Your opinion, the most beautiful/interestingkitchen ?

Phew, It is probably cliche but every country has interesting things. It is great that we can experiment with each influeunce.

Photos on your instagram, are so beautiful. Are you doing it ? is it a long preparation ?

Thank you for the compliment, not just me, we do it together, our sous chef is a great help. Sometimes it is a minute work when a dish is prepared, take picture, ready
Sometimes we plan a shoot.

 

FOTO : RIK JANSMA

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