WhatTheFood Sweet Nothing
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Robbert

Robbert van Gammeren worked as a manager in a restaurant when the chef suddenly quit and someone had to step in. Robert became a chef and he loves it. The unusual beginning continued in a classical way; now he has his own restaurant called Fritschy.

Robbert is devoted to recycling. A fruit or vegetable doesn't have to be aesthetic to be delicious. He believes that we shouldn't waste something which is not perfect in shape.

Meet Robbert at the Rauwkost in Rotterdam on 3rd-4th October 2015.

Cover photo: Jesaja | Rauwkost


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