WhatTheFood Sweet Nothing
72

Making of the Rauwkost series


Rauwkost is one of the most anticipated events in Rotterdam for foodies. Once a year top chefs of the city occupy a place to make their “signature dishes” for the pubic and also for each other. The unique event is focusing on food but also on meetings, social interactions, and lots of stories. So the basic idea and the high-quality of the realization are quite related to WhatTheFood.

Making of the Rauwkost series
71

Richard


Taking care of each and every guest; Richard Meijer believes in this traditional approach. In his opinion people should rather visit restaurant of Mevrouw Meijer for its atmosphere and the people than for checking the chef’s movements and tasting the food with a critical eye.

Richard
70

Remco & Pepijn


Two different characters can complement each other in the kitchen. The same applies to Pepijn Schmeink and Remco van Erp. The owners of Dertien met accidentally and it instantly let to a good friendship and a business.

Remco & Pepijn
69

Robbert


Robbert van Gammeren had to suddenly switch and jump from his manager work into the kitchen and this move changed his whole life. In his own restaurant now he changes his menu as often as he likes or whenever he gets inspired by something new.

Robbert
68

Marcel & Justin


What silence really means for a chef? Relaxation, peacefulness, or something is wrong in the kitchen? Marcel van Zomeren surrounds himself with youngsters in the kitchen. He is not just mentoring but also learns a lot from them.

Marcel & Justin
67

Remco


Remco Van de Lagemaat was wondering what is missing the most from Rotterdam; a bit of Paris. With his wife they spent a weekend in the french capital and observed all the details; tastes, the atmosphere, experiences. That's how they opened Bistrot du Bac.

Remco
66

Jim


Being 27, Jim de Jong is starting to grow out of being a kid. He is managing his own restaurant for six years now. Jim personally supervises the kitchen, thinking out new dishes and with his hard work he placed himself up on the gastro map of Rotterdam.

Jim
65

Marnix


Marnix is Marnix. That's all I heard of the crazy chef from Rotterdam before and this impression didn't change a bit later when I got to know him. He is a main character in Rotterdam's gastro life. He studied business management but dared to change to what he really loves.

Marnix
64

Yama


Hiroaki Yamamoto or Yama as everyone calls him started cooking in a DYO way with his brothers and now he manages his own restaurant in Rotterdam. He said the most unusual thing was for him that while Japanese can nod and say yes to everything, dutch will tell their opinion; of course even about his food too.

Yama
63

Marco


"Best job I've ever had." Said Marco Somer the Chef of De Harmonie while actually he has always been working in kitchens. He started cooking when he was 14 thanks for the adoration of his grandma and now he is the main chef in a restaurant in Rotterdam.

Marco
62

Michael


Michael Schook can learn a lot from how others live their lives. The chef gets his inspirations from theses everyday explorations and he only needs to be creative to re use them in his work.

Michael
61

One


There's reason to celebrate: it's our first birthday. We had more than 40 films and even more amazing stories. We're really proud of our statistics: almost 40.000 video views, 25.000 visitors on website in a year and of course, thousands of finger-licking bites. Thank you for watching. We love to be with you!

One
60

Paradise in Barcelona


Once I have been in the Garden of Eden. It's called All Those Market, located in the University of Barcelona. If you see just the photos, you can understand immediately why became so popular.

Paradise in Barcelona
59

Summer


It's finally summer. We are going to our holiday and we hope you enjoy yours too. We are coming back soon with an excellent new series. Tot straks!

Summer
58

Rick & Julius


How can a kitchen have two chiefs? Only if the two chefs are in harmony. Julius Busscher and Rick Swinkels met in 2013 and since then they built a food truck, organised a successful food festival around it and now they even opened their pop-up restaurant in Amsterdam. And they still have more ideas!

Rick & Julius
57

Curry


What's common in a graphic designer, a taxi driver and a chef? Hans Bouman from Hansin Curryvan! As always, it started as a hobby and after a year it fulfils their life more and more. Hans and his wife Monika drive their curry van and make delicious curries on festivals.

Curry
56

Stories


We always hunt good stories! We can't understand the dish without we know something about the story of the chef. We have to know its point of view and motivation.

Stories
55

Stroopwafel


Marjolein Dekker and Rutger Wirtz are freelance architects. They couldn't find a good place where they could meet quietly their clients. So they decided to open their own place and set up a new meeting point of the neighbourhood.

Stroopwafel
54

Daily meal in Barcelona


The weather and the meal - these are the most important things for me on a holiday. The first I can't influence but anyway, the menu is only up to me. In the Catalan capital I was looking for only authentic and local and thanks to good advices I think I found them. Daily meal from Barcelona!

Daily meal in Barcelona
53

WTF?


We'll conquer Instagram too! From now you can also follow us on one of the fastest-growing social network. Lot of interesting things coming: werk photos from behind the scenes, teasers, deleted scenes and of course plenty of food, interesting people and more fun.

WTF?
52

Pintxos


Have you been to Spain? The tastes are going to be familiar then! Bring back or get to know the local tastes with Pintxos. Rob Reizevoort proves that even snacks have to be premium quality.

Pintxos
51

Wentelteefjes


If you are Dutch you probably remember wentelteefjes from your childhood. If it doesn't ring a bell let me just say it's something what your grandma would used to make for you. Roos Zurel and Laura Kraft bringing sexy back by cooking the traditional dutch treat on festivals.

Wentelteefjes
50

Soupbus


Jessica Schrier starting her fifth season with her mini van. She wasn't satisfied with her job so started her rolling kitchen way before the street food boom. She is not a vegetarian but still decided to serve vegeterian dishes, making soups and salads in the name of healthy living.

Soupbus
49

L'Entrecôte


Tamara Kikkert started as a waitress in the restaurant where she's now the manager. With her friends they didn't like the stagnation of the summer months at the restaurant so they painted red an old citroen and hit the road. They are selling roasted entrecôte beef sandwich with their popular secret sauce.

L'Entrecôte
48

Eat well


Eat well! This parental advise coming from our childhood still defines our eating habits and that's why we chose it for the title of our first magazine. This is our debut, with our vision and our soul. This is our identity.

Eat well
47

Jewish street food


I have to admit in a very good sense; that if you start to chat with Ricsi while waiting for your meal you won't escape for a while. You can get to know him, make fun with him. You can basically ask anything, about his food, his life or anything about being Jewish. On top of that you get first class food.

Jewish street food
46

Matrjoska


Meet the Russian restaurant in Budapest with a Kazakh owner and an Ukrainian chef. Since the opening they have three dishes on the menu which haven't changed, the rest keeps changing. Natasa, the owner likes to sit and chat with the guests which makes the visit warm, personal and welcoming. This week we visit Budapest!

Matrjoska
45

Diego


14 years old Diego Buik saw a photo of a chef at school. Although none of his relatives were in catering, his family supported him and 15 years later he stepped out into the spotlight and became a successfull chef.

Diego
44

Aquaponics


How agriculture looks like in the future? Perhaps the secret lays in a technique which stands for hundreds of years. Mediamatic Amsterdam is experimenting with Aquaponis and building an urban farm. Sam from Australia explained the system for us.

Aquaponics
43

Spanish bites


Their shared passion started from a friendship but lead to a street food business. Dutch Michiel de Kloet-et and Spanish Ulises Bendala Rodriguez offering authentic spanish food such as the Iberico ham, chorizo, gazpacho, tortilla and of course Sangria. They are "Of Je Spaanse Worst Lust"

Spanish bites
42

Endive


In how many different ways can you eat endives? How many different names does it have anyway? I used to only use it as a wok ingredient, or as an edible spoon for dips along with carrot and cucumber. But one day, on a family dinner I met the baked endive. I instantly fell in love with it, as it is a simply great dish!

Endive
41

BenchesCollective


Sit around in a café and talk to friends is a pleasant thing. Sit on a bench in a park and eventually meet new people is also a very nice thing to do. BankjesCollectief or in english, BenchesCollective is an initiative that realizes both while transforming the streets into one huge open air café.

BenchesCollective
40

The Fries


Roely de Boer and her husband, Klaas Schaft started with ice cream. But since it was raining too much they decided to cook something warm. So they made their own fries. This is Frites de Campagne.

The Fries
39

Puzzles


Who wouldn't like the idea of having more natural healthy food? Kelly Leenders from Puzzles conquering Holland with her food truck serving smoothies, juices, soups, salads and paleo-style finger food. All healthy and fresh!

Puzzles
38

Joeri Tandoeri


Joeri Gerrits was a business consultant not so long ago. Now he is playing with spices and flavours to make Dutch people like more Indian food. It is hard to adjust one culture's taste to another's but if you are passionate like him, it will definitely going it happen.

Joeri Tandoeri
37

Seriously


Today I became 30. Nothing has changed since yesterday, maybe everything is a bit more serious. At the age of 17 I started to work seriously on learning the basics of television journalism. Nobody understood what I wanted to do there. I wanted to learn and became the best.

Seriously
36

Raw sweets


In 2009 Daphne Wessel made a decision to change her diet. As she described herself; she is a health-freak and she loves it, and now also trying to prove it to others that vegan lifestyle is not expensive and nor strange.

Raw sweets
35

Oriental & Asian food


(LONDON) Jeremy Pang attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods as a young boy. Coming from three generations of Chinese chefs he is teaching the art of Oriental and Asian cuisine in London.

Oriental & Asian food
34

The street food of London


(LONDON) Street food revolution in London! Food trucks and venders everywhere on the weekends. You can see more and more creatively pimped food trucks parking on corners making a good restaurant for the day. Street food while visiting a friend in London.

The street food of London
33

The Beigel


(LONDON) If you ask a taxi driver or even a bus driver in London where is Beigel Bake, surely they will know the route by hart. The bakery established in 1977 and the two friends who opened it were the first ones in the British capital to bake beigel. The bakery in the heart of the old Jewish quarter became so popular that now they sell thousands of beigels daily.

The Beigel
32

Smaakvolvo


Old cars and coffee - two hobbies leading to a new life. Frits Kers lost his job and suddenly he had to make decisions. He talks about these hard moments. Luckily, he has time to find a new way in his life, and meanwhile he prepared his Volvo Amazon for a new and long trip.

Smaakvolvo
31

De Oesterkar


Herman de Jongh inherited a Ford Popular. But what to do with it? He decided to take people back to the twenties and thirties. His time travel and its atmosphere is perfect, so as the oyster.

De Oesterkar
30

Urban Herbs


It all started with one innocent rosemary bush and a flu. That's how the story of Stadskruid (Urban Gardeners) started. Being sick, Marien looked down to his neighbour's herbs and asked from some. Sometime later, over a warm tea they agreed on starting a gardening business.

Urban Herbs
29

The 700th MENU


We’ve got mail; the 700th MENÜ is ours! This is the first Hungarian community cookbook. It tells the story of the developing gastro culture of Budapest through 22 personal stories and dozens of recipes. We love the ingredients of the recipes and just cannot wait to try them out but there will be one ingredient which is hard to find outside of Hungary.

The 700th MENU
28

The Beef Chief


Excellent beef, kimchi and passion - sounds like the recipe for a perfect hamburger. Simon Parrott born in England but met street food in the german capital. Finally love brought him to Holland where he now makes the award-winning burger.

The Beef Chief
27

Korean food


Janneke and Valentijn Vogel carry their life on a beautiful red caravan. Because of family roots they make Korean food. Last year was a big moment for them, as they travelled to Korea to find Janneke’s biological parents.

Korean food
26

In the new season


Let the sweet nothing continue! More personal stories in the new season with passion and professionalism. We meet master chefs but we also travel to London and Paris for special occasions. Follow us every week and watch our weekly films from Holland!

In the new season
25

Enjoy


It's always a special occasion if we have dear visitors from home. This year for the first time, my whole family visits us and celebrates the Christmas here. We would like to wish a Merry Christmas with our special film.

Enjoy
24

Urban Bakery


The whole street knows if Miriam Staffhorst and her pâtisseries are working on something delicious. If you feel the wonderful aromas of cinnamon, chocolate, other ingredients and the freshly baked cakes, you cannot resist to stop by. We visited them on a special day when they were making 80 Christmas breads on one day. At the same time we watched how the city wakes up.

Urban Bakery
23

Milk sommelier


Milk tastes different on each and every farm. Not only season but the time of the day also matters when it comes to milk. So why every milk from the supermarket taste the same? Holland's first Milk sommelier, Bas de Groot is searching the answer.

Milk sommelier
22

Farm


There is a day in every year when farmers can sleep longer because neighbours milk their cows. Thats an old tradition, a gift from farmers making sure people have enough cheese for winter. We visited a more than 120 years old farm where we also met an ex-fireman.

Farm
21

Koekiemonsters


Sweets for dogs? Why not! Treats are not necessarily forbidden for pets but it matters what exactly is it made of. Daisy knows exactly what a dog needs and wants simply because she also has one. Cupcake with liver, cream cheese and raspberry. Delicious!

Koekiemonsters
20

Marnix


How does a Masterchef dine? To find out what's on his mind, you have to taste his food. Marnix Benschop organises his dinner event called "Eat my Mind" where the masterchef serves up his ideas during a 4 hours long dinner.

Marnix
19

Insects


Insects and bugs for lunch! Here in Europe it still sounds bizarre, but it's a natural snack and often even a meal in several countries worldwide. Ernst Klijzing served us grasshopper and a risotto with worms in Amsterdam.

Insects
18

Hoe maakt u het?


Have you ever dreamed of to have your own restaurant? Once a year everyone can open a restaurant in Rotterdam. It doesn't matter if you are beginner or professional, it's cooking and food what brings people together.

Hoe maakt u het?
17

Sweet nothing


A meal in most cases is nothing. But has a great importance to our lives. It brings the family together in the morning, the colleagues at noon, and friends in the evening. Perfect opportunity for discussions, wedding proposals, reconciliations or just to get to know someone. In our own words: the common language is food, where the story of the chef is the spice.

Sweet nothing
16

Roasted Camembert


Roasted Camembert with garlic, spices and olive. Excellent and cheap meal in 20 minutes. This is a perfect starter for a chilly evening, required to wear knitted socks from grandma.

Roasted Camembert
15

Cider


It's not beer, neither wine. It's cider! We've just visited Holland's first cider festival at Fenix Food Factory in Rotterdam!

Cider
14

Daily meal in Rome


(ROME) There are really no words to describe the beauty of Rome. Still to find the perfect expression in October we visited the city again and all of our favourite restaurants. That's a daily menu from the Italian capital.

Daily meal in Rome
13

Spices of Rome


(ROME) Campo De Fiori is a food market of Rome. The "Field of Flowers" is a must for everyone, even those who are not especially interested in gastronomical explorations. That is the place where I met Fabrizio 10 years ago and he still makes his handmade spice mixes and sells them in the middle of the market square.

Spices of Rome
12

De Filostoof


What happens if a chef steps out from the kitchen in front of hungry guests? Constant feedback, compliments. That's what happened with Wesley Smulders after 10 years of hard work in the kitchen, taking of the blinkers and meeting people, this is street-food with professionalism.

De Filostoof
11

Fenix Foodcourt


Passion and freedom - this is what street food is about. Casper Bregman explains why street food is so popular in The Netherlands. He believes the success is in the enthusiasm for food and the freedom.

Fenix Foodcourt
10

Garbanzo


Liesbeth Seegers watched the world through a tiny window of a school. One day she decided to replace this to the window of a caravan and not bound herself by any location. After a long search she found Sabich, the little sister of Falafel.

Garbanzo
09

Pannemoeke


It's a real gift if you find Mary Pelders. As a graphic designer, she actually created the most wonderful pancake kiosk we have ever seen by not over designing it. Never advertising herself as cheap or even that she sells pancakes.

Pannemoeke
08

Tostimannen


Bart de Haan and Frank Hekman have an office job, but a few times every month they go to the markets and sell their special sandwiches. Meet the Tostimannen!

Tostimannen
07

The making of


Serving the food is at least as important as the taste itself. Which is why we turned to a professional when launching our blog. We asked Ákos Polgárdi to package our written, filmed and photographed experiences.

The making of
06

Moules marinières


You always end up having a good conversation over a nice meal. Or do you end up enjoying your meal while having good conversations with a pleasant company? Either way but the dinner was lovely and the company definitely friendly and nice.

Moules marinières
05

Choripan


You are too educated and too old to get a new job. To hear that in your fifties is not pleasant. Luckily there were options: the tango and Argentina.

Choripan
04

Fruits de mer


Hennie Smaling was born to cook. He started cooking when he was a kid, since then he's just getting even more passionate.

Fruits de mer
03

Bearded woman


Indonesian kitchen with an italian impression, a bit french attitude and passion from New York. All mixed together for the dutch taste, this is Bearded woman with Mas van Putten and Carl Lemette.

Bearded woman
02

Groos's pizza


After 25 years Gerard Radder has left his job to go outside, to meet people. Paper-thin pizza with thick toppings for him this equals happiness. His message is: it's up to you to change your life.

Groos's pizza
01

Ready to go!


Everything has started with this perfect roasted duck. It was like what my mother makes. I dedicate this blog to her, so she can see what her grown up son eats 1500 kilometers away in The Netherlands. WhatTheFood blog is about personal stories, flavors and emotions.

Ready to go!
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