FOODIES WEST.COM         
JASPER UDINK TEN CATE
CREATIVE CHEF/MUSICIAN/ARTIST/AUTHOR
                                       The most beautiful achievement for a chef is to get as close as October 2016 Issue | Vol. 4, No. 18                          possible to the soul of each person he or she cooks for. 




















 
 
 
 

Michelin Two-Star
Chef de Cuisine
RITZ-CARLTON HALF MOON BAY
JASON PRINGLE

Restaurant Chef
FOUR SEASONS TROON NORTH
SCOTTSDALE, AZ

SAMANTHA SANZ

      
Lead Sommelier
RITZ-CARLTON
HALF MOON BAY CA

TODD BRINKMAN


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Autumn Cheese Pairings:
2nd in a triptych

     
NAVIO
AT RITZ-CARLTON
HALF MOON BAY, CA


     
Edward & Son
Organic coconut products

     
THE SPIRIT OF ICELAND
REYKA VODKA


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Jasper Udink ten Cate | Creative Chef/Musician/Artist/Author | The Netherlands The story. Everyone, these days, has one. Even restaurants want the food they serve to have a story—where the food comes from and how the chef cooks it. If diners like it enough, they’ll share it with friends. Jasper Udink ten Cate has turned the tables, so to speak, on who’s story gets told to whom, and how the story gets told. It all happens through art. “I’m a guy who enjoys life and all its imperfections and celebrations,” Udink ten Cate explained. “I want to give and to create. I don't enjoy the act of taking. It’s making that gets my groove of attention. Making in all various ways. Making people happy through making art is the best.” Art, to Udink ten Cate, depends on what he considers to be art, which is everything he wants to be art. “So art is food,” Udink ten Cate said, “art is giving, art is ceramics, art is design. A good and balanced life is art in itself. If you can inspire people to reach art, then you are an artist.” Udink ten Cate grew up around food. He hung out in his mother’s and grandparents’ kitchens, and he described his dad as “a real gourmand.” Udink ten Cate’s first holiday memory included his father enjoying a quail “with its little head still attached” and “an old Frenchman” slurping a plate of oysters. In other words, food experiences most kids don’t have. He went to culinary school, but instead of working in restaurants, Udink ten Cate went on a more entrepreneurial path. “I cooked at a cooking school and learned to teach,” Udink ten Cate said. “That was the most valuable experience in my cooking career. I also had a catering company where you could hire my cooking skills, my music skills and my DJ skills. It was a fun and really cool period.” He started his own business, a bean-to-bar chocolate factory still in operation, Mesjokke Chocolate. During the summer, he runs his own restaurant at Het Smaakmuseum (The Museum of Taste) in Odijk, Netherlands, along with a garden where he grows heirloom vegetables. And now he aspires to get a food art project into New York City’s MOMA. “Those projects,” Udink ten Cate said, “are the most valuable because they push me to do things I always thought to be impossible for me to do.” The turning point that caused a shift in Udink ten Cate’s thinking came, of all places, at a restaurant. It didn’t cause an immediate change, but it gave him direction. He explained: “It was a visit to Arzak restaurant in San Sebastian.