Albert Kooy comes to Bali

In this upcoming semester the 1st year students of the International Hospitality Management Programme in Bali will be fortunate enough to learn from the Master Chef himself as they will have a number classes led by Albert Kooy for the Hospitality Operations module which consist of exciting subjects such as Gastronomy, Food and Beverage, Food Hygiene and Safety standards, Menu engineering and several others subjects which will be useful during their practical module and future career in the Hospitality Industry. Albert Kooy, Master Chef, and founder of The New Dutch Cuisine, as well as author of multiple books and developer of culinary concepts for various Restaurants and Hotels.

Albert Kooij come to Bali

Albert Kooy started his career on board of the HM Van Speijk of the Dutch Royal Navy, cooking and travelling around the world. After the Navy, Albert returned to the Netherlands where he worked in high-end Michelinstar Restaurants, such as De Hoefslag **, De Swaen ** and Yamazato* in Hotel Okura.  Eager to expand his knowledge, Albert worked in Switzerland and France at Le Moulin de Mougins ***.  Master Chef Albert Kooy studied the Chinese and Japanese Cuisine and developed his own signature in cooking, principally based on “pure”. The best seasonal ingredients with minimal preparation, but striving for perfection. Each bite should be a celebration! His philosophy became The Dutch Cuisine, which resulted in his first book: ‘The New Dutch Cuisine’ published in 2006. Focused on 80% vegetables and 20% animal, Albert utilizes seasonal, sustainable ingredients to create dishes inspired by the Dutch culture. In 2012 his second book was published: ‘The 5 ingredients for better, fresher, healthier and more pure food’.  In this manifest of the New Dutch Cuisine, Master Chef Albert Kooy advocates for a cuisine that is inspired on Dutch culinary tradition, in combination with international ingredients and modern preparation techniques.

Eager to spread his philosophy, Albert transitioned into education, starting at the Hotelschool in Den Bosch. In 2007 the opportunity presented to move to Universitas Triatma Mulya Stenden’s mother campus NHL Stenden University of Applied Sciences Leeuwarden as Executive Chef.

Since then The NewDutch Cuisine has taken off, with radio shows and TV appearances as well as the transformation of very crucial practical departments for Food & Beverage service, Kitchen practical training for the Bachelor in International Hospitality Management students namely the Stenden Hotel’s Restaurant Wannee and the Stenden Canteen (which is also run by IHM students), the company catering restaurant, which was awarded “Best Catering award” in 2013.

For the coming years, Albert Kooy will continue to inspire fellow chefs and suppliers with his philosophy and create an environment in which there is a place for Sustainable Food in the Future. Stay tuned for what this exciting module has in store for our students as we will be keeping you posted on the classes and field trips that the students will partake in.

 

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