Chef Bijdendijk prepares one of his signature dishes at RIJKS

[@christopherwhite7876]

Made this the other day: absolute dream, thanks! Swapped Lovage for Coriander and made a aniseed flavour vinaigrette and still top notch. Licked the plate clean.

[@bona.3177]

This kitchen kept my attention more than the dish itself! What a dream!

[@maggot1111666]

Y’all sayin this dish sucks I bought a rutabaga, goat cheese, and juniper berries (easily available at most grocery stores). I Baked the rutabaga, sautéed in butter/juniper berries / salt, and grated the goats milk cheese on it. It was amazing, and I was missing several ingredients

[@maggot1111666]

I did what he did, but with fewer of the ingredients, and I can confirm that it was NOT total bs. see for yourself if you don't believe me, or his michelin star

[@sorcerer6169]

Bryan Ouellet i know for a fact that his crisp keeps the cheese imulsing with the white sauce and that you have no idea how to cook

[@simiusnix951]

0:36 yup, I could see myself being that guy down there :D

[@patricedecourcy4505]

hahahahah, me too ;)

[@Merpalist]

The chef was being an asshole though, could have handled that in a more normal way instead of throwing his shit close his face. Typical elitist chef behaviour... Disgusting.

[@simiusnix951]

@@Merpalist yea, that stuff is common in a kitchen. You normally don't get to see that in a clip like this That's another reason why i can relate to the dude so well, i would've reacted the same way, while thinking about quitting the job

[@Merpalist]

@simius nix yeah I know how these people are. I work in the horeca too.

[@teabaggervance8]

@@Merpalist maybe if you threw a tantrum in the middle of the street, it would change his way of handling situations. Maybe if you made a stupid sign and held it over your purple hair, it would help. Maybe if you stole some shoes, it would show him how arrogant he is.

[@coswaldcobblepot5858]

I'm the executive chef at favourite chicken in Hackney and this is exactly how we do also. Big up wing man

[@erikkz]

Did the chicken connoisseur review your food? Can't wait to watch that episode of the pengest munch.

[@blitzblutz]

I would look this restaurant up if I ever get back to Amsterdam. I am proud of these young men for starting their own business!

[@rogiervdheide]

Joris what do you do with the vegetable you discard, when you cut out the circles?

[@beecho167]

Does anyone know the reason why he switched knife at 1:19?

[@azertyazerty3964]

Well, I think it's just because he prefers a thinner and longer knife to make a clean cut... I like to use those on meat as well for very thin cuttings or making proper squares ;)

[@leeandrews1639]

unfortunately people don't understand food, or taste .judging by the comments on hear.This chef does..and he isn't rude... just dutch that's how they role in the netherlands simple, direct , brutally honest his team look pretty slick to me. very nice dish

[@alkeholic7334]

exactly i'm Dutch so i know

[@rooster3103]

How this guy acts @ 0:41 has more to do with professional kitchen / chef culture than Dutch culture. And I do think it's rude, but purposefully so. This rudeness is what comes with a strict kitchen hierarchy. Similar hierarchies and behaviors can be found in all sorts of professional environments, all over the globe.

[@Danyjoshua]

0:41 unpolitely taken the pack and threw it

[@chefhudsonbernard]

Dany Josh what a fucking rude douche bag move

[@LasZslo]

Actually he told the boy in dutch that they are recording so he should watch out putting boxes in the shot..

[@nintendohippy3958]

LasZslo still it's a kitchen I got beaten when i first started and I still do best way to learn

[@nintendohippy3958]

giggitygoo I'm still learning idiot

[@nintendohippy3958]

giggitygoo You probably cry when you get hit you woman

[@chefhudsonbernard]

0:42 douche bag moves

[@hermanhagen8026]

How, he probably told everyone that he is going to record and he still got in the way. Rather his fault for coming in the way and not having a mice en place before

[@gyorgyadamreti3248]

watched too much Ramsay

[@DaMainDude]

Obviously you have never worked in a kitchen. Marco Pierre White would have stabbed you with a paring knife without saying a word.

[@chefhudsonbernard]

@@DaMainDude I work as a corporate chef for multiple restaurants brother. I would never treat my staff like that.

[@chefhudsonbernard]

@Aaron Wells exactly this! You get more from people when they respect you.

[@eddyimran4249]

08:04 he replace with a pre made one. The one he cook BURN or NOT WELL DONE. HAHAHAHA

[@booger_8194]

lmfao dead

[@jeanducheamps7697]

So what?

[@eddyimran4249]

Why so serious? im just saying. Duh. Calm ur tits down

[@jeanducheamps7697]

You’re able to make a lot of conclusions based on a simple ‘so what’. Duh

[@thedarkside2432]

if you noticed during the cooking process, as he is checking it, he lifts the side and it tears - as soon as he saw that, he moves on to the pre-made ones he already had

[@zoltanhorvath1391]

Recipe?

[@blitzblutz]

I don't understand all the comments? This chef seems like he would be a pleasure to work with, the food looks great and the kitchen is the finest I've seen!

[@CreamiNinjhah]

That red cutting board is meant for raw beef. White for all purpose (basic prep work), yellow for raw poultry, blue for raw fish and green for fresh veggies. Just saying...

[@aussiedreamers4259]

Red cutting board executive chef?

[@arisann7083]

Does anybody have the recipe for the salt dough

[@Maarten0216]

You can find the recipe in Joris Bijdendijk book (Keuken voor de lage landen)

[@kys7615]

9:04 i literally died

[@profilen5181]

lmfaooooooooo my boss would actually kill me if I did that

[@spiritofe629]

What did he do wrong ?

[@profilen5181]

he scraped with the blade on the counter

[@spiritofe629]

And in chef school they tell you not to do that ?

[@profilen5181]

well you completely fuck up the blade and sharpness of the knife, and considering that is probably an expensive knife, doing that is just very irresponsible.

[@piotr.petro.kisielewski]

why h es cutting lovage on red board?

[@thepixiedust01]

Piotr Kisielewski exactly

[@LoyaltyPhoenix]

because cutting board colours is irrelevant, they changed that rule a few years ago.

[@rubensomers6808]

Jesus here we go again the cutting board gestapo have arrived

[@profilen5181]

ruben somers some places still are very hard on it.

[@anthonyj5406]

Colored boards? U guys still working at fast food chain restaurants??

[@WhiskeySprit]

Just by watching the executive chef , u can clearly tell that he isnt much in the kitchen anymore. He should pull back his ego and let the chef de cuisine do it

[@dleifmon]

my Mom would love this.... one of her favorites.... : - )

[@dandrojdierii]

Red board for veg?

[@tiborvari7182]

Da mancatias, ce se intampla?

[@WirfickendeinKaff]

This Plate daaaaamn *-* Greetz from Germany Michelin Goumet Cuisine:)

[@popolynn2]

finally a dish bigger then my hand!

[@MrRichiekaye]

Fantastique!

[@ahashim3404]

this will go well with a spliff made with South African purple haze

[@johnnysully2689]

AHAHAHAHAHAHA

[@c0rnfl4k3z]

how does this get a michelin star

[@SuperHogss]

jeeer it doesn't; one dish does not win you a Michelin star, although it might lose you one. It's possible this tastes absolutely delicious, it's possible, though unlikely, that it tastes terrible. It's possible they won their star before this was on the menu, or they won the star when it was on the menu but not tasted by the inspector. Equally possible is that it was on the menu, was tasted by the inspector, and does, in fact, taste fantastic. Cheers!

[@rendy5092]

Why wouldn't it? It looks me to it has some orginality, depth of different flavours and colour.

[@stevenrozo]

Minimalist, monochromatic plating seems to get met with anger and confusion at fine dining establishments. Add in a chef who doesn’t film a clean preparation and all the sudden everything is shit. I think the charm in this dish is the Swede being cooked in the salt crust. That opening of the crust should be presented to the diner and then taken back to finish the dish IMO.

[@XFeuerFestX]

Idk man. Showing the diner food and then taking it away for at the very least another 2 minutes doesn't sound like a great experience

[@lurkingdennis]

1:40 why didn't he just peel the skin? what a waste of that stuff.

[@lurkingdennis]

And it DOES NOT look appetizing at all

[@le_cuivre_francais7638]

Baked like this the rutabaga doesnt lose flavor

[@sorcerer6169]

He wanted an even round shape

[@SLOtsuji]

The black current / lovich? Vinegrette looks divine

[@rachelm7525]

Lovage. Yep. It's a thing 🙂

[@ashleyturner2272]

Wa-wa-wa-wait a minute...@9:04 did he really clean the METAL table with the EDGE of his METAL knife...

[@uknownwarrior]

Mate have you worked in a kitchen? You clean however you can. He must sharpen his knife every day before work... You have to remember this is Michelin restaurant not a take away shop.

[@marklarsontube556]

That's called a rutabaga in Canada. I like them raw.

[@milenacariello8330]

I've never seen that vegetable

[@hnjahnjah]

I ate at a michelin starred restaurant, one with one start in Denmark - Substans in Aarhus and one with two stars in Munich-Geisels Werneckhof and I have to say, the presentation looks utterly crap. I suppose it does make up for in taste. Still, I have seen way nicer presentations from Substans, with much more attention to detail then here. And as far as I know, the guide michelin pays insane attention to the details

[@RickDeBoer1]

Hahahaha we zijn aan het filmen!

[@hermanhagen8026]

I love lovage sooo good

[@hanszahner1614]

So funny all comment criticize but not people and Chef Michelin

[@E-A-Z-Y]

The end shot looks like a Chicago town pizza with a fucked up sauce on the side

[@kirktoufor5991]

Looks like gas station pizza with a side of motor oil

[@sfrenato]

ahahahahahahahh

[@scottbrodie8788]

Cooked veg on raw meat chopping board?

[@carlostapia2858]

the red table is for steak

[@MonStorm68]

I love ur godmode for expressing ur cooking ,I hope you take the thunder of pleasure cooking.ty

[@FlowerBoyWorld]

he never heard of #nofoodwaste xD

[@robinleypoldt8373]

Timmy toe is in the back!!!!!!

[@josephgomez6360]

Chef your Michelin star chef,and you are working wrong cutting board...

[@haujuliduu]

?

[@T1ddlywinks]

Looks very greasy... I would have absorbed some of the oil from the root at the very least. Serving a greasy root with an oil-based sauce on top of it makes me wonder how it would not be offputting.

[@stefanmirkovic6027]

Presentation is a complete zero... Looks boring...

[@Kurthustlet]

presentation is perfectly fine. purism is also a art of plating.

[@cruessli]

thx

[@peenut169]

I have to disagree with you, I personally find all of these colorful artsy dishes obnoxious. When I eat food, I want the food to taste good. So long as it doesn't look like a pile of mush, it's honestly fine.

[@molinsky]

this content deserves better technical work. at least give him a lavalier next time!

[@OrganicHealer]

He could use a slap chop

[@LifeInPink999]

Doesn’t look very appetizing but it’s probably delicious.

[@alexswanson1247]

I thought this was a dissection from the thumbnail

[@lorenzomadison]

4:28 He almost burnt hismelf Lol

[@michaelmacolor7652]

These fine dining chefs really like to live on the edge

[@lorenzomadison]

That's for sure ahaha

[@minkattshatt]

This guy is a disaster. Watch the sweetbread video. Beautiful dish, but he works like a clumsy intern.

[@jaczekdertuerke]

cuts like one too

[@TheOmgdan]

Techneut johnny boer? Lucas rive? Ron blaauw? Menno post?

[@cesarbecerril4018]

Y eso es Michellin? Mierda

[@deirawansofficial]

Dear Chef Bijdendijk, Cutting Board (Red Colour) for Raw Meat..., right. Not for vegetable

[@sugar5374]

Yeah that‘s not true anymore. Anybody that believes that has either never worked in a proper Restaurant or is stuck in Time. They changed that years ago, the color doesn‘t matter as long as it‘s cleaned properly.

[@exeuropean]

Looks good. Amazing how many idiot comments from wannabees

[@whirledpeas1182]

since when does broken sauce look GOOD??

[@Amatersuful]

i saw one in masterchef, where the sauce looks like dat and it was so mesmerizing.The separation of oil and sauce looks so unique

[@VeniVidiAjax]

It looks cool bc of the colors

[@00610228]

Its a preference but in this specific case, the taste and mouthful is much better when the sauce is split.

[@whirledpeas1182]

00610228 hopefully you meant mouthfeel*

[@00610228]

@@whirledpeas1182 Oh yes, thank you for correcting me :)

[@jonlit6612]

glorious hair!!

[@Phlizz]

What was the guy thinking? Checking boxes kneeling? not good. Just randomly throwing them on the table, in this case somebody’s workspace? Must never happen again. I would have folded him and just restarted recording.

[@invisible916]

Camerawork is a disaster

[@adamwenson]

hm, cutting cooked vegetable on a meet board...

[@thecaptain5026]

Criticizes a chef.. can't even spell meat.

[@wtw5002]

An oversized chip with a side of Incredible Hulk spunk.

[@carlostapia2858]

0:40 angry

[@lewishhh7043]

How on earth would this feed someone after several treats of weed??

[@adamclark447]

Butter with a side of swede

[@eveliopalacios629]

If you are a professional 👨‍🍳 you should know that the color of the table is not the correct one for cutting vegetables

[@mukeshsingh-yi4wi]

Right ,I also see that

[@hermanhagen8026]

In Norway we eat kohlrabi raw so you dont need to cook it

[@simiusnix951]

Isn't that a turnip (I think he says swede) which isnt as pleasant to eat raw unless it's finely cut and marinated

[@simiusnix951]

oh, didn't hear what he said at the beginning about the different types. I only know that one kind. Others might be more similar to kohlrabi

[@Agentxphile]

Although this dish sucks, its more than a man will ever get from a Dutch woman!

[@johnb.1020]

I like sleeping.

[@kaustav9690]

Red Chopping board is for Meat strictly. Well, food safty alert!

[@AGoodLittleSub]

First of all, this is a presentation for the video whilst service is running in the background, so they will want to keep the logistical expenditure at a minimum for this. No dish in actual service will be prepared by one person anyways, this is not how it will be done, when done for customers. Second, he only chopped veggies on that board, which probably was perfectly cleaned before and after this videoshooting. Third, why do you assume that every kitchen in every country has the exact same way of colour coding? I've visited one kitchen, for example, which doesn't use coloured boards at all, because they use the same boards from the same local provider since a long time. They keep everything save simply by having clearly defined stations at which different raw materials are prepared.

[@jeremypotiau6073]

My god.. peuple pay for that ? 😂

[@pierrelabalette4419]

This is absolutely ridiculous. It's a joke, fake cooking !

[@vepp88]

facebook.com/jorisbijdendijk seems to be a big douch 0:41

[@Lee-xw9fr]

Pants down!

[@sayidre]

wha daaa heeeeeeeeell???????????????????????????

[@davidelamanna4471]

You’re very rude with your team

[@Eeppoonn]

All chefs are very rude in the kitchen. It's eorse than in the army. And it always makes me laugh, it is so stupid of them to think they are of ANY importance to be like that.

[@slycep7304]

@@Eeppoonn That's not true, Your kitchen is like a family, you get much better if you work as a team, not like this dude

[@dna598]

wanker food

[@Hankvdb]

Wauw. Met z'n blije blonde krullen. xD Leuk gerechtje voor 'n stagiair, misschien schopt ' ie het nog ver. :)

[@chookchack]

Is this a joke of a chef?

[@roelbalthaz.7613]

should go and work there you. Wont last 1 week for sure

[@florimbacaj5557]

put some paper under and dry the fat from frying ...

[@rzvr4490]

Wooow , this it’s not a Michelin star dish

[@ManoloRibera070]

Yea because i'll leave it up to some random twat on youtube to dictate what deserves a michelin star.

[@easymedia7988]

LUL, its really not tho

[@jeanducheamps7697]

Since you’re judging, I assume you have eaten at Rijks and have tasted the dish?

[@easymedia7988]

its not just about taste or even presentation for this matter

[@ballskin]

If this isn't Michelin-level to you, I can guarantee you mostly eat takeaway and insipid trash.

[@lechandler4041]

Is this a joke?

[@bernadettesmith9134]

What

[@obri3381]

That’s a red fkn chopping board!! Rage quits

[@timothybenjamin7317]

Minecraf

[@darkmatterbeats6613]

Why is his name like you messed up typing on a keyboard?

[@DanielaShiga]

DARK MATTER BEATS, you crack me up! listen to it's pronunciation: translate.google.com/#auto/ja/Joris%20Bijdendijk

[@tvgaal]

Not impressed with his skills, for example picking up the thing with his knife

[@hserick1]

you cant even hold a knife properly lill dipshit XD

[@poeleloele]

@@hserick1 Well the chef apparently lacks a decent cutting technique so that's even ;)

[@martingalicia5223]

Lol, the good ol’ switcherooo. Pretty pathetic . Oh wait chef can’t execute a simple tuile ?

[@seniorelzappo9919]

Poncy boolockks

[@israeljuarezvalarezo3873]

🤣🤣🤣😂😂😂😂😂

[@atlaskapsalon2659]

Paying like a lot for a dish prepared by a dushbag with an ego bigger then himself touching your food all the way ... what a ridiculous chef, no passion, no professionalism, no soul for food, they way this guy handel from 0 til on plate is terrible! You should have let the sous-chef do this.

[@MrHellolemon]

this just looks grim

[@kernow24]

did this joker just blag his way in to being a head chef? Christ, i've seen better food coming from a KP and from street traders in 3rd world countries, just goes to show Michelin isn't what it used to be, I wonder how much this restaurant paid to get their stamp

[@DzShow1]

sorry that's not a chef

[@stanyappermont1976]

He can eat this dish himself, i'm not gonna eat this...sukkelkok

[@Soyuz19]

That dish actually looks like shit

[@cancermelon2155]

bad af

[@sfrenato]

Typical dutch high-cuisine recipe with total cost of ingredients around 2 Euro and dish price of 30 Euro. Keep your arrogant show, buddy

[@jeromeorange3792]

lol amateur

[@goodguykonrad3701]

Nothing to that dish. Needs something else on the plate

[@felixniederhauser7799]

Kohlrabi? I have my doubts. See for yourself en.wikipedia.org/wiki/Kohlrabi

[@peterlemke144]

it's this one .... en.wikipedia.org/wiki/Rutabaga Steckrübe in German

[@aronabbema6844]

Can't stand this guy