H&S Chef Of The Month: Meet Chef Juliën van Loo From The Netherlands
H&S Chef Of The Month
Chef Juliën van Loo
Nationality: Dutch
Restaurant Parkheuvel
Interview With H&S Magazine
Who Is Juliën van Loo?
Juliën stands for a young generation of successful chefs who are completely committed to their work. He wants to constantly develop his skills. With an eye for the latest trends in gastronomy, he brings together classic and modern components.
Type Of Cuisine?
French International!
What Inspired You To Become A Chef?
My father has taught me my love for food, traveling the world has reinforced this. I love translating worlds treasures in such a way that we can use them in Parkheuvel’s kitchen.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
This year I would definitely say Covid-19, it was a tough year for the culinary industry. Besides the pandemic, for me, the biggest challenge in the culinary industry is to keep our two Michelin stars.
What’s Your Biggest Achievement In The Culinary Industry?
Working for Peter Gilmore in Australia and being able to cook for the top 50 best chefs followed by coming back to the Netherlands and being my father’s right hand in the kitchen of restaurant Parkheuvel. Having a Family business is I think one of the greatest achievements.
When It Comes To Cooking What Is More Important To You The Technique, The Ingredients, Or The Creativity?
First of all the flavor is the most important, followed by creativity.
Recipe Of The Week: Parkheuvel Snickers
Chocolate | Peanut | Caramel | Nougatine
Chocolate Cake (Dark)
Ingredients
• 185 gr butter
• 150 gr Sugar
• 3 eggs
• 180 gr chocolate
• 50 gr flour
Preparation
Melt the chocolate and keep it warm. Using the Kitchen aid, mix the butter and sugar until it becomes creamy, and then add the eggs one at a time. Now add the melted chocolate. And finally, fold in the flour. Bake for 6 to 7 minutes in the oven at 160 degrees Celsius. Leave to dry in the oven for 10 minutes.
Caramel Plate (Groundnut)
Ingredients:
• 960 gr Sugar
• 240 gr glucose
• 400 gr cream
• 360 gr butter
• 400 gr unsalted nuts, chopped
Preparation
Cook the sugar and glucose to 160 degrees until starting to color. In the meantime bring to a boil and add the cream on top with butter. Finally, add the unsalted peanuts.
Peanut Butter Ice Cream (max. to -6)
Ingredients:
• 500 gr sugar
• 700 g milk
• 700 g cream
• 390 g egg yolk
• 340 gr skippy peanut butter
Preparation
Bring the sugar, milk, and cream to a boil, then pour on eggs and cook. Dissolve the skippy peanut butter through
this & wind up in the ice cream machine.
Peanut Butter Pure Ganache
Ingredients:
• 220 ml chocolate milk
• 160 ml cream
• 60 gr skippy peanut butter
White Chocolate Mousse
Ingredients:
• White chocolate 150 gr
• Cream 150 gr
• Milk 110 gr
• Sugar 50 gr
• Cortina 12 gr
Preparation
Heat milk + cream + sugar, pour over the chocolate, mix the cortina.
Chocolate Mousse (always divide by 3)
Ingredients:
• 2 l cream
• 1300 g Amedei chocolate
• 150 gr Sugar
• 360 g egg yolk
• 360 g protein
• 3 gr vanilla, (seed only)
Preparation
Melt the chocolate and keep warm. Whip the cream until soft peaks form and keep cold in the fridge. Make sabayon with sugar, vanilla seed, and egg yolk, mix in a double boiler until fluffy and creamy (Ribbon stage). Mix the chocolate and half the cream in five alternating turns. Beat the egg white with the sugar, cover it in the base then add the rest of the cream.
Chocolate Tuille (bake at 150 degrees, fan at 3)
Ingredients:
• 5 g Gellan gum
• 5 g agar
• 270 ml cold water
• 50 gr cocoa pathé
• 75 gr Sugar
• 75 g glucose
Boil water, sugar, agar, Gellan, and glucose. Add cocoa pathé.
