THE SMARTER BANQUETING HUB
Volg Bonemasters Europe’s ambassadeur, Executive Chef Onno Kokmeijer - Ciel Bleu Restaurant ** (Okura Hotel Amsterdam) en Executive Chef Main Kitchen Michel Westerman - Okura Amsterdam. Onno en Michel bespreken de essentiële elementen van het plannen en uitvoeren van banket tijdens het verkennen van thema's als creativiteit, financiële planning en kostenbeheersing evenals kwaliteit en consistentie. Beide chefs delen elk 3 gerechten bereid met producten van Bonemasters en Michel legt uit hoe hij inspiratie kan putten uit de gerechten van Onno en deze kan vertalen naar een banketomgeving.
Onderdeel van het Bonemasters-ethos is om Be Creative te zijn met ingrediënten, met het Bonemasters assortiment en in uw visie op het uiteindelijke gerecht. In deze video bespreken chef Onno en chef Michel het planningsproces voor banketten en hoe het productassortiment van Bonemasters Europe hen in staat stelt om be more creative te zijn.
CONCEPT: FINANCIAL & COST CONTROL
The Bonemasters Europe product range allows you to control the cost of every dish. When you open a bag of Stock Jus or Glace, you already know the price it will add to a dish. In this video, Chef Onno and Chef Michel discuss all the crucial aspects of controlling costs in a banqueting environment and how the Bonemasters range helps with this.
CONCEPT: QUALITY & CONSISTENCY
From real ingredients, the clarity of our products and the rich taste, you know you can rely on Bonemasters Europe for quality and consistency. The Bonemasters Europe products allow for consistent mise en place and service. In this video, Chef Michel and Chef Onno discuss the importance of quality sauces and how the Bonemasters range is the perfect solution for their kitchens.
Executive Chef and Restaurant Manager Onno Kokmeijer, of the Ciel Bleu Restaurant** (Okura Hotel Amsterdam) and Bonemasters Europe brand ambassador.
For many years Onno Kokmeijer has been part of the culinary world. Since he was 17 years old Onno has been working for ‘De Twee Schouwtjes’, ‘De Swaen’, ‘De Hoefslag’, ‘De Gieser Wildeman’ and ‘Karpendoekse Hoeve’. After his role as a sous-chef at ‘Merlet’ he made the move to Ciel Bleu ** in 2003. The ‘SVH meesterkok’ as part of the chefs duo, with chef de cuisine Arjan Speelman, is constantly looking for perfection in products as well as balance and craft. In 2020 Onno Kokmeijer became the brand ambassador for Bonemasters Europe.
Executive Chef of the main kitchen Michel Westerman (Okura Hotel Amsterdam)
Since 2014, Michel Westerman has been leading the main kitchen at the Okura Hotel Amsterdam. In this role, among many of the things, he is responsible for the hotel’s large scale banqueting kitchen. Before commencing his role at the Okura Hotel Amsterdam, Michel worked as the Executive Chef at the five-star Renaissance Hotel Amsterdam.
Bonemasters Europe has a wide range of distributors across the world. Using the map below you can explore distribution options in your country. Alternatively, you can head to our distribution page by clicking here.
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