For Dutch chef Marente van der Valk, the most important ingredient is time
Interdisciplinary approaches to kitchen culture can create new bonds between chefs and the people they serve. Marente van der Valk makes a dent in the culinary world.
The Jan van Eyck Academy in Maastricht is a place for experimentation. Established as a post-academic institute where driven people in the fields of design and fine art can work in labs and take part in interdisciplinary programs, the academy has since broadened its scope to include architects, writers, critics and chefs. It seems like an odd choice, perhaps, to place chefs amongst these disciplines. For many people, the profession is still a utilitarian one, employing practical skills for a practical purpose: to put food on a plate. But to categorize chefs as simply filling up a role in the food service industry is an antiquated notion. In a world where terms like “the slash generation” are used to describe those dividing their time between several jobs and projects have become part of everyday lexicon, it’s safe to assume that chefs, too, have a little more to offer than simply food.
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