Experience & Learn

There is (no) ARGUING ABOUT TASTE

Do you want answers on the influence of using different types of glass, temperature, age?

Or would you like to know the difference between a cork or screw cap?
Want to know more about wines from traditional countries, such as France, Spain, Italy, Germany, Austria, Greece?

Or would you rather learn about the new world, such as South Africa, America, Chile, Argentina, Australia or New - Zealand?

Which wine goes with which dish?
When is a wine "at its peak"?
How do you actually taste?

Then you have come to the right place.
I would be happy to provide you with the ideal workshop or master class for staff, family or relations!

Which wine at which

Contributing to Hubrecht Duijker's book.

The book 'What wine with which' gives suitable wine suggestions for many dishes, based on just a few practical rules and tips.

Sourcebook

Author of the 'gastronomy' section of the resource book for independent working host/hostess and restaurant manager from publisher Edu'Actief Tendens.

Sourcebook

Author of the 'gastronomy' section of the resource book for self-employed chef and kitchen manager, Resiba volume 3 from publisher Edu'Actief Tendens.

Breda cooks

Co-initiator of Breda cooks for which I approached a large number of Breda speciality shops, which present themselves in this book.

Above all, this is a very fun and varied cookbook, with no fewer than 66 recipes and wine suggestions.

Getting started in the hospitality industry

The Wine section written for SvH, Operation part 1 & 2.

Operation part 1 & 2

For the theory book Operation part 2 by Tendens the beverage and commodity knowledge section was written.
en_GBEN
nl_NLNL en_GBEN