In order to provide you with good advice concerning food trends whether you are responsible for producing, processing or selling food, or simply have your own opinions on the matter I take world-wide developments into consideration. What and how we eat is related to political, economic and social-cultural developments. We put theory to practice: the signifigance given to taste and the origins of our food to continues to increase. Together with you, I would like to contribute to this development.
Trends en hypes
As a trend-researcher and food-watcher, I am fully aware of the difference between enduring trends and hypes, and significant initiatives without any solid basis. Based on my passion for nutrition and food, I deal with subjects that really matter, and I answer your questions: about meat, vegetable and dairy products, the do’s and don’ts in the kitchen, and tasty recipes. In a critical and creative manner. You have to be somewhat of a rebel to get things moving. And that is what I am, now and then. In the interest of the world, but also of delicious and better food. Achievability is a basic principle in my line of work. Only then do I know that you can really put my advice to work. Also how and what people eat, with whom and when. It is a challenge for me to advise you on these choices.
I provide an insight into various cultural, psychological and social influences on our food. This begins with rediscovering taste. How strong the emotions can be when recalling the taste of a sweet and refreshing apple, or a delicate risotto. Based on practical tips and unexpected recipes, I help you discover how delicious things can taste. And help you to appreciate taste in a different way. This leads to surprising insights, for instance, how to combat the kilos with taste. I have been following trends in the (domestic) kitchen for more than 15 years now. My ideas are based on the work I do for the women’s magazine Libelle and the cookery magazine TIP, the first magazine about food to be published in our country. As a culinary journalist and author of cookery books, I was involved in setting up AllerHande (= Assorted), the Albert Heijn in-house magazine, as well as the in-house magazine of the supermarket chain C1000. I am the chief editor of Smaakmakend (= Trendsetting), the magazine for biological food, and I have produced more than 40 cookery books for clients such as Ikea, Albert Heijn and C1000.