Q&A with Nout Schram our Battle Chef winner @nout_schram

As we introduce Nout Schram to all of you, we would also like to congratulate Nout for recently winning our last battle chef competition.

Nout Schram is a an incredible young chef working on the pastry section at Huis Vermeer Boutique Hotel in Deventer, Netherlands. Nout has worked there for 8 months and its clear to see that he is learning so much, gaining a lot of experience and that he really enjoys working for Huis Vermeer Hotel.

We at ChefsEye caught up with Nout to ask him some questions:

ChefsEye: Why do you enjoy being a chef?

Nout: Every day is different, new challenges, new people. That keeps it fun and exciting.

ChefsEye: What is your favourite dinning experience have you had?

Nout: De Kromme Watergang Restaurant, Netherlands, 2 star by chef Edwin Vinke.

ChefsEye: Who is your biggest inspiration?

Nout: Jonnie Boer from Restaurant De librije, Zwolle, Netherlands.

ChefsEye: What do you inspire to be?

Nout: I want to be like Sergio Herman, the best chef, cookbook maker, product promoter and tv chef.

ChefsEye: What’s the worst attribute to have in a kitchen?

Nout: Always late and swearing is the worst.

ChefsEye: Tell me some Ingredients you don’t like?

Nout: Cheese! As im Lactose Intolerance but i try all my desserts.

ChefsEye: Whats your favourite thing to eat?

Nout: I love Langoustines.

ChefsEye: Who is the best chef (alive) in your eyes?

Nout: Sergio Herman for The Jane in Antwerpen.

And Finally.

ChefsEye: Do you have any advice to any young chefs who are reading this?

Nout: Stay cool and calm, don’t be afraid to ask for help its important.

We can not thank you enough for your great answers and a small insight to who you are. We look forward to seeing, what you do in the future and we will be watching.

If you want to follow Nout on Instagram, Head over to @nout_schram also make sure to follow us @chefs_eye for daily inspiration and much more.

 

ChefsEye eating out at Genki in Oslo.

(on the right) Chicken taco, smoked eel, onion and kale.  Tempura halibut, cauliflower and wakame (on the left)
Cucumber, beets and chilli and miso haddock soup with oxtongue.
Apple sorbet yuzu and chocolate cherry mousse.

We have heard a lot of great things about the new restaurant Genki in Oslo city centre. For only being a couple of months old we were very surprised to see how popular the restaurant is, Genki is a Japanese inspired restaurant with a very modern interior .

Genki offers a weekly 3 course menu, a Maki menu and also a tasting menu of 14 courses for an incredible price 825,- Nok (£82.50 approx) for being in Norway this is considered cheap.

We started of with a glass of yuzu sake and a plum sake which were enjoyable and awoke our taste buds. Then we chose to have the 14-course tasting menu and a bottle of Riesling.

To start with had an appetizer of Rice crisps with pepper and a lemon mayo, which were pleasant and easy to eat followed by maybe the star dish of the night textures of mushroom, great techniques and taste it was creamy, pickled fried and dried perfect combinations. The tuna tartar and wild halibut came next both dishes were very nice possibly the best halibut ceviche we have tried unfortunately we could not taste the miso in the dish but we didn’t mind, the tuna tartar was carefully constructed with fresh shisho and roe. The next course was the chicken taco with smoked eel onion and kale, its a spicy dish full of flavour but i thought it was the least favourite dish of the night, smoked eel is something i personally dislike but im always willing to try it. The tempura halibut with cauliflower and wakame was very nice, light crispy and the seaweed was really good.

The next dish that stood out was the dessert, the apple sorbet was outstanding, as was the chocolate mousse, the yuzu cream cut through the dish perfectly however the cherry flavour was lost.

We both would recommend Genki to anyone who is looking for culinary experience with a innovative twist, good price, good food and a wonderful evening.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 5/5

Featured chefs week 8 Friday’s edition chosen by @rogersbros.

@chef_akis, @phils_kitchen_nz, @chef_rufino, @chefjackbradley.

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the first competition ever and the winner will be announced soon, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.

Featured chefs week 8 Tuesday’s edition chosen by @rogersbros.

@pastrybydaniel, @chefdanielwatkins, @michal_stanke, @vidal31

 

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the competition, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.

Featured chefs week 8 Tuesday’s edition chosen by @chefs_eye.

@alanhigginschef, @soren_scheel, @jimmyg78, @chefdanielwatkins.

 

Well done to all the chefs featured today as we enter the last week of our first ever competition. Make sure to follow all the chefs featured  today on Instagram and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.

Featured chefs week 8 Friday’s edition chosen by @chefs_eye.

@chefdanielwatkins, @kaybaumgardt, @stationroadlochness, @jordan.wilkie.

Well done to all the chefs featured today and we complete the first ever competition. The winner will be announced soon, make sure to follow all the chefs featured today on Instagram and @chefs_eye for more amazing uploads and subscribe to the blog for much more.

@tristan_cuisine

Featured chef of the week…

Citrus and Basil cheesecake.

 

Beef tartar, fennel and wasabi

Tristan has a real eye for clean and picturesque plates of food, we @chefs_eye really like his style and panache.

We caught up with @tristan_cuisine who currently works in Bordeaux in France,but he will be soon moving to a new restaurant to continue expanding his knowledge.

We at @chefs_eye asked Tristan a few questions.

ChefsE: Who inspires you?

Tristan: Pierre Gagnaire is a really great french chef.

ChefsE: Give one piece off good advice?

Tristan: Be organised and passionate.

ChefsE: Whats the worst attribute to have in a kitchen?

Tristan: Be messy.

ChefsE: Favourite dinning experience?

Tristan: I think i have two my first was with my grandmother when i was younger, because our grandmother are the best chef. And the second one was on vanuatu island i have eaten a typical rice with wild vegetable and i have realised sometimes simple food are the best. Sometimes we don’t need to go in a 3 stars Michelin for have a really tasty meal.

Make sure to follow @tristan_cuisine and @chefs_eye for more amazing uploads. Subscribe to the blog for much more.