Het laatste gerecht van 2012

Voor de eerste keer heb ik aan het kerstdiner meegewerkt. Ik had me al dan niet vrijwillig aangemeld om het dessert uit te werken. Het was trouwens ook mijn laatste gerecht van het drukke kookjaar 2012, dus d...

Oma Kroket

60 x 200 = 12.000. Twaalfduizend kroketten, zoveel ongeveer zal Ze er wel al gemaakt hebben sinds haar zeventiende. Wie is Ze, hoor ik u denken? Ze is mijn grootmoeder. Geboren in 1935 maakt dat ze nu toch al v...

Planet Spermalie 2.7

Tuesday is cooking course night. After a two-week break, I went back to the cooking school. It was again a splendid evening. What did we make? The first dish was a starter. We made a little chicory tart ...

We have a liftoff, Roger.

http://www.youtube.com/watch?v=_HNnyPpWlSQ 3...2...1...we have a liftoff. The gates are open, Spermalie II is launched. The commander is chef Jurgen Baumann, the crew consists of 17 people: 4 men a 14 women. T...

Practice is everything

75 Blog posts, almost 10.000 clicks, one year Spermalie and a lot of pictures later, this is what I'm able to make. I don't know if you ever saw my first blog post, but I made a pesto. (First post ever: Duo d...

Spermalie: the world upside down

Last week, we were invited by our chefs to have dinner in Bruges. Together with 450 other students of the adult courses we enjoyed a wonderful 4 course meal. The food was prepared by the chefs, assisted by st...