WHAT WE STAND FOR.....

URGENCY

Our clients often contact us in urgent need. We understand this and act with a sense of urgency to find a solution

SERVICE

Our clients don't work 9-5 so neither do we. We are here to help around the clock

CERTAINTY

You are relying on us to serve your customers. That's why we only use chefs that we know and trust

GROWTH

We love to grow and are here to help our customers and staff to grow as well

INTENTION

We act with a purpose in mind, to fulfill the promises of our brand and deliver the best possible service for the industry

DEVELOPMENT

We aim to create an environment that fosters the personal development of our chefs, internal staff and our customers

Featured Chef

Julien Othomene

We catch up with Chef  Julien Othomeme and get his  take on the future of the industry 

1.Can you tell us about your current role ?

 

I am actually Pastry Chef at « Le Chalet de la Forêt », a two michelin stars restaurant in

Brussels, Belgium .

 

 2.What has been some of the highlights of this position ?

 

 Always looking for the best way to sublime a product. Working with seasonal and local products. Being able to transmit my passion everyday to my team. Elaborating new dishes close to nature. Even though we are in the city, i can always refresh my mind in the forest (Bois de la Cambre) next to the restaurant.

 

3.Can you tell us a bit about your carrer before this current position ?

 

I wasn't always in the pastry. I started cooking at the age of 14years old, by watching and helping my mother and grandmother in the kitchen. They gave me the passion of cooking. I fell in love with the atmosphere and the transmition of love from a person to a dish.

 

I did 3 years of « savoury » before switching to pastry. I was 16 by then and the only idea I had in mind was to learn the most, the fastest. I spent two years at « Le Castellas ** » in south of France with the chef Jerôme Nutile (MOF « Meilleur Ouvrier de France »), before starting at « Le Chalet de la Forêt ** », and then « Le Bristol » in Paris with Laurent Janin. A while after, I recieved a call from Pascal Devalkenneer (Le Chalet de la Forêt**) telling me that he was looking for a Pastry chef. That was an offer I couldn't refuse. So I came back to Belgium.

 

4.What do you see as the biggest challenges facing the industry at the moment ?

 

For me, the biggest challenge is to keep working with the same ingredients each season but going deeper and further with the creation. Finding always a new way to surprise the customer. Think of the impossible and making it possible !

 

5.What do you see as a possible solution to the growing shortage of chefs ?

 

We are in a world where you can get anything you want whenever you want (with social media, internet, etc.). So I believe the younger generation lose patience and want to achieve the greatest position, the faster the better. But I believe they are jumping steps. It's a tough job, long hours, but if you do it with passion you lose track of time. Being a chef is not easy, it takes years, but its worth the wait !