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.

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.

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.

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.

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.

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.

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.

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.

"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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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"

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.

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.

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!

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.

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.

(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.

(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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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!

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.

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.

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.

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

(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.

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.

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.

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.

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.

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!

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.

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

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.

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.