Chef Marcel Philippe Driesnaar hails from the Netherlands. The Chef studied under Roger Souvereyns, one of Belgium’s greatest chefs. There, he learned the fundamentals of cooking. Following his schooling, he moved to Amsterdam and started two restaurants with his friend and colleague Ali Akgul. Café Stigter and Café Sarphaat.
He eventually returned home, although it was not a very successful move. He stopped after three years, and after becoming very frustrated, he accepted a position at Klaas Puul, a large shrimp company as a director of Tanger, Morocco’s Shrimp Peeling House. He traveled extensively over the world for this purpose, which was an amazing experience. After several years, he realized that the restaurant industry, and particularly the kitchen, lacked atmosphere.
On the stunning island of Texel in the north of Holland, he went back to the Netherlands and applied to work as a chef at Beach Club Paal 17. He discovered how much he missed cooking. Resuming his courses, he quickly regained his culinary skills.
He decided to launch his own company once more during COVID-19. However, everything was closed, so he began by creating an Instagram account @Cookingandmore2. Nice home-cooked meals, photographed by his wife. His following grew steadily, and the website quickly gained popularity. Lastly, they also named their business Cookingandmore2.
Nowadays Cookingandmore2 is still on the Instagram, but he is cooking as a private chef, huge catering companies employ him, he is also working with ByMaureen owned by Maureen van Haaren and they plan a lot of lovely events.
Q.) What would you say about your cooking style?
Chef Marcel: My cooking philosophy is based on using only the best, freshest ingredients—fish in particular. I adore experimenting with flavors and techniques to produce novel and entertaining cuisine. My cooking style is vivid and full of strong, flavorful ingredients that appeal to the senses. In order to express my love for creative, memorable, and fresh food, I try to create dishes that are not only tasty but also aesthetically pleasing.
Q.) What exactly is Dutch cooking?
Chef Marcel: The hearty, simple dishes that are based on a foundation of vegetables, meat, and potatoes are the hallmark of Dutch cuisine, which frequently reflects the nation’s agricultural and fishing past.
Q.) Which cuisine from the Netherlands is a must-try for anybody traveling there?
Chef Marcel: The kitchen in Indonesia, I would say. A must-try is the Dutch/Indonesian kitchen. But remember to try our Stroopwafels and Bitterballen, hehe.
Q.) In what ways did you develop that motivation to the extent that cooking would become your career?
Chef Marcel: As you are aware, I changed careers. Additionally, I can be creative in the kitchen. In the kitchen, I am a lifelong learner who never stops picking up new skills.
Q.) Which cuisine trend, in your opinion, is the most overhyped?
Chef Marcel: Fusion cooking (when done poorly) I believe that fusion can frequently result in confusion when various culinary traditions are combined without a thorough understanding of either, even if certain fusion meals can be creative and delectable.
Q.) What lessons about life have you learned from your job as a chef?
Chef Marcel: Remember to keep an open mind and heart because life is a school in which we are all lifelong learners.
Q.) Which factors need to be considered when creating a menu?
Chef Marcel: Target Audience, Cost and Expertise, Staff and Kitchen Capabilities, and Take into Account Ingredient Seasonality and Availability. The most crucial factor is who the guest is.
Q.) What guidance would you offer someone considering a career in cooking?
Chef Marcel: There is an opportunity to learn something new every day. Become a lifelong learner.
