Chris Harms

Around the age of 15 is when I first dipped my toes in the culinary world. At that time, I watched a lot of cooking shows on the Food-Network, my favorite show at the time was from Emeril Lagasse. The way that he cooks is with by feeling and not by following a recipe. This appealed to me because you cook by using your taste-buds and not by reading.

When I started school, it was a sensory overload. I got to learn so much about produce and cooking. At that time, I didn’t have a clue how it would be to work in a professional kitchen or everything that is possible to do with food.

A few years later, and with more working experience I ended up at Chefz in Oosterhout. At Chefz I currently work as Head-Chef. When I first started, they had a really low expectation because all other previous chefs were underperforming. After 2 months of working there, the owner and the customers liked the food that I was making. At that moment I officially got the keys to the kitchen, which I am now running.