Alain Alders


"My favourite section is entremetier, I love to work with vegetables"


What made you want to become a chef?
I like pampering people with food and giving them a welcoming feeling.

Who has influenced your cooking style or your philosophy on food?
Nature, I love to cook with local products. Every season I get inspired from the different products.

What inspires you or where do you get your inspiration from?

Also from nature, seasonal products inspire me to work differently. Besides the stage of life I’m in inspires me to create new dishes.

What is your favourite method of cookery or preparation?

I love to work with low temperature cooking. It creates a high level end produce full of flavour.

What is your favourite ingredient?
I like to cook with fish and shellfish

What is your favourite kitchen tool?
My favourite kitchen tool is a Knife, I think it is the most important tool in the kitchen.

What is your favourite section in the kitchen to work on during your apprenticeship?
My favourite section is entremetier, I love to work with vegetables.

Where you like to eat out?

I love to eat on the beach. I like eating fresh fish and the beautiful view.

What would you like to see change with the cook schools?
More classical methods and product knowledge, I think it is important to master the basic methods and know everything about the products you are cooking with.

Your advice to young chefs?
Don’t be too eager to become a chef right away, gain a lot of experience and try to school in a classic way. The classical ways are your basics if you master them well, you can grow further.

What do you look for when hiring staff?

Someone who wants to cook with love. Passion for food is a very important thing if you want to become a chef.

What would you like to see change in the industry?

I would like to use as little salt as possible, you can season with a lot of other things. I also think it is important to use more seasonal products, cooks should try to work with the products the season offers and less use of convenience foods

How do you deal with awkward guests?
At the start of the dinner I will ask the guests about there wishes to make sure they are settled. It makes them feel welcome and I think it makes them feel more comfortable, so I don’t get to deal with awkward guests very often.

What is your first memory of food that blew your mind?
As a child I loved the smell of pancakes, butter and sugar.

What is your favourite escape to relax?
My way of escaping is to go running, it is a good way to lose my energy. I can really relax after a good run. 

What drives your ambition?
My drive is to make my guest happy, there is nothing more rewarding then seeing your guests leave with a smile on there face.

What is your signature dish?
The dishes Alain has submitted

How do you motivate your team?
I like to motivate my team with cosiness and to show them to have respect for the product. They have to work hard in the kitchen, but there also has to be a time for fun.

How do you think restaurants should be rated?
For me there is only one measuremt and that is a full restaurant with happy guests.

If you had to build the best kitchen team who would be in your kitchen all stars?
A team full of young and motivated people with a passion for food and respect for the product.