Roy Kramer – New Chef on the Block

Roy Kramer – New Chef on the Block


Roy I know of course from the surroundings of the school where I taught. I worked with him there. I know him as a very motivated boy who keeps pushing the gas. He really has his own vision. Is very clear in whatever he wants. And always pushes the limits. He is 22 years old, of course very young. It is of course very inspiring what he does. And yes, I have a lot of respect for that. I’m not a chef, and I don’t approve of that at all, who … … is screaming in the kitchen. Is cursing and raving. Something I have experienced enough from my hospitality experience. I think personally because I have experienced it myself. That it does not encourage anyone. Of course there are times when you have to say: “Give some gas on it now, because it takes too long.” But if you stand next to someone and keep yelling. Or throw plates or whatever you are going to do. Then you don’t make your staff faster, but then you make them nervous. And if you’re nervous, you’re going to make mistakes. So even during a busy service, we are whistling or talking about the kitchen. Sometimes there is just silence, then everyone does their thing. But it is almost never that there is a fight. And that’s better. You can cook better by having fun. Then by having to do it. If you have to do something, I am convinced that it will be less. We actually use everything. I have a small example here. With the sweetbread dish we make. We have cubes of sweet potato. If you cut cubes, then of course you have a lot of waste left. We ensure that we have another cream with the same dish. Made with sweet potato harissa. A fairly old piece of dry aged prime rib. We can’t eat this. We do not use this. What always happens with this is that it is cut off. This is now a cup, because we have just made gravy. Normally there are around five to six trays. We throw in all the waste there. Here for example onion skins. Old piece of carrot. Etcetera. We throw in all vegetables that also fit in the gravy. Plus the cutting waste from our dry aged meat. Add wine. Add tomato puree. And it becomes a gravy. That way we don’t have to order veal bones. And it gives a very nice taste. There is a certain taste in the fridge, which then circulates. And that taste actually pulls into your onion. In your carrot and in your celeriac. My cooking style is that you use 100% of your product anyway. In addition, I am trained in classical French in terms of cooking. But I try … because I grew up Asian myself … … to give it an Asian twist. That does not mean that I make entirely Asian dishes. But for example if I devise a dish, there are 1 or 2 components between them that are Asian tinted. Because it has a certain spirit. Whether a certain background of umami is in it. He was then 20 years old when he started here. Look I have a different age than him. So I brought some experience. And I like to transfer that experience. And that because he is young and ambitious … … a new schwung is given. To something that was already a nice hot item in the past. But now it becomes even more spectacular, because the ambition and ingredients of this time are different. Because I invited guest chefs here. Jan Smink has been here. On that evening … he was still working with my old boss … he knew what was missing here. Then I also told him that I was looking for a new chef. And preferably a young talent. Who together with me could take the matter to a certain level. At the moment it is just very difficult to find good staff. Both kitchen and service. It is scarce. We all know that problem. You just have to try to stay yourself as much as possible. I always say myself … I am of course a down-to-earth boy from Friesland. A down-to-earth farmer. Always stay in the same shoes. And don’t let others fool you. For example at Roy a lot is going to happen. He is of course in the picture. He is only 22. How does the fool do all that. And of course a lot will come to him. And of course he must … If you talk about giving advice. Just make sure you stay yourself. Don’t let others fool you. Just keep doing your own thing, because that’s why you have come so far now. Yes… I think that structure is very important for everyone. I just think the one realizes it more than the other. I think … I know most catering warehouses, that’s one big mess. For me it does not feel so neat, because we have not cleaned up. This is something I am very happy about, absolutely. And yes, with things like this. It looks very autistic. I’m not autistic, but … we’ve neatly labeled and labeled everything. That provides an overview. If you have peace of mind, you can work quietly. If you can work quietly, your result is better than if you are hectic. I have some different things about fermenting here. I cannot show very much, because I am not fermenting very much right now. I have several things … this is actually one … I don’t know. These are scoby bacterial colonies. Maybe you know it as kombucha. The moisture it contains. I just did this purely based on black tea. What we do with the bacterial colony. Here is the puck that I once got from my brother. This is the puckje. This is the mother. And I used around 13 or 14 boys. It is so incredibly healthy for you. It has been used as a medicine in China and Japan for a long time. I believe it can help against all kinds of cancers. It is good for weight loss and it is good for your intestinal system. You can get energy from it. Thus so. It is super healthy to drink. This mass is almost ready, then it is acidic. Then he is not ready yet, because then I will go for a second batch. And then I will add flavor. I first let him get sour by giving him pure black tea. This I will soon pour. I have already tried several things. For example, I try to throw in pink or red pepper. Basil, lime, ginger … you can throw in anything you want. Which means that you will make your own acid. And it’s just very cool. You can buy a vinegar for example as a raspberry, apple or white wine vinegar. Call it crazy, you can add flavors to it. But you make this yourself. I like this a lot, because it has a much deeper taste than vinegar has. Here is the same, also a scoby. You see it is red. This is purely because it has been in the beet juice. Beet that naturally also contains sugars from itself. And from this he is going to eat the sugars, which gives me a kind of sour beet vinegar. I use this for things like … beurre blanc based on kombucha. It is very unique. I had the beet dish in the 8-course menu. In the evening I walk into the restaurant to ask guests what they thought. What did they like best? I think 8 out of 10 did choose the beet dish. And that is what makes it so exciting. Because nowadays vegetarian is starting to rise more and more. But is still vegetarian for most people. And they prefer a piece of fish or meat. But if you can create a vegetarian dish that people like better than the piece of fish or meat. I think it’s very special. What we do is we fill a pan with water. Water, beet trimmings and the skins. Let’s cook that. We have a container inside. It collects the condensation. We place ice water on top. So we boil the moisture. The condensation hits the lid. The ice water hits it back. And so we collect transparent moisture from beet. From the skins and the latest trimmings. We have smoked this and can be served with a dish. This way you make 100 percent use of your beet. I have barrels of beet that I have roasted. A beet chutney. An antiboise with beet, capers and red onion. A sponge cake from beet. Chioggia beet sweet and sour. Distilate from beet. And with a chutney of apple, chili and ginger. A soy cream. Fermented garlic emulsion. And carrot cylinders filled with goat cheese and on top a candied lemon zest. I think I have it. Just throw in something. Here I have heated raw peppers lightly with oil. Then the peppers are finely ground and sifted. It is not spicy enough yet. I taste it … your risk! My risk. You eat them all too, right? Hell yes. Now he grabs nicely. Yes, I really want it more spicy. Yes? Roy is the one who always comes up with very strange questions. Weird flavors. And that’s pretty funny. Sometimes not to eat. That is of course not allowed … haha. Can you pour the rest into a chocolate letter? It is useful to share that experience. And we come up with new flavors. And that is nice again. Sometimes not … like the cucumber. Or the tomato. Ohh that tomato that wasn’t to eat. It was really disgusting .. rancid. So if you want to go home with something later. There is another bottle … … it’s really dirty. We serve the bonbon with different types of bonbons in the restaurant. With coffee instead of a shelf of friandises, we let people choose from different types of bonbons. Yes, and this is by far the fastest running bonbon in the restaurant. These days you also see that the chef gets a lot of attention. So to speak. Nowadays they are almost rock stars … … what you see passing by. That is of course good, good for our profession. And you see it more and more. But in the end I think we should … … just stay sober in it. It is ultimately food that we make for the people. It’s not like we’re movie stars or anything. Everyone should know that for themselves. Everyone is different in that. But I do think you should always stay close to yourself. Stay in the same shoes. Of course it also depends on the people you have around you. I do have a few people around me, that if I go crazy … … then they give me a kick, by way of. Or … take it easy. That is also something that is difficult of course. Because a lot can happen of course in one go. That you get a lot of attention. But you just have to take care, I think, that you always remain yourself. And do your own thing. I think that will get you the farthest. And with that, how should you say, get the most respect. I think every day I can still learn. I can still learn from other people. So … I think that’s the biggest match between the two of us. Everything these hands can do, those hands can also. The certain feeling that you will get behind it is because of passion. By investing energy and time. I’m nothing better than anyone else here in the kitchen. That is normal. And I think that is also a beautiful way of life. Nice way of dealing is. That you can work together so nicely. Because if one person feels better than the other. Then those other people feel less than that one person maybe. You just have to do it as a team … and not alone.

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