Jules Wiringa (aka Jules Cooking) is our Culinary Superhero on Social media. Every day he shows you how to prepare his Fine Dining creations with amazing videos. Every day our mouths water when we see one of his delicious dishes pass by on our timeline. Who is this chef? Who inspired him? Time to unmask Jules Cooking!
Why did you decide to become a chef? What other back-of-house positions have you held?
Ever since I was a little boy I wanted to become a chef. I always loved to cook and be creative with ingredients. Working in my mothers garden or helping my father with cooking his signature pasta. At a young age I started working in small kitchens and at the age of fifteen I made my very first Jules Cooking video. In that same year I had my first experience in a Michelin Star restaurant and not the least as well.It was restaurant Oud Sluis. At that time the best restaurant in The Netherlands and awarded with three Michelin stars. I did a short internship for school, but from that day on I knew what I wanted to do for the rest of my life, Cook!
What was the most special event you have had the privilege of experiencing in your career?
I had the honor to work as a sous-chef at restaurant the Bokkedoorns. A restaurant that is awarded with 2 Michelin stars. I loved every minute of it and learned so much.
What do you do to stay current on new trends? What do you think is the most interesting industry trend?
I read a lot of blogs and the social media feed from other inspiration chefs. Right now I think sustainability is the biggest trend. If you can even call it a trend, because I'm absolutely sure that it isn't going away. I will only become a bigger part of our lives and change the way chefs think about ingredients and cooking.
Who inspires you most? And why?
I'm always such a big fan of Gordon Ramsay. He's my all time hero! When I was a student I was fascinated by his cooking and now that I'm a bit older I love the person that he has become. Being a family guy and a hospitality legend.
What is your favorite ingredient? And for what reason?
I love artichokes! It's one of my favorite childhood memories where me and my family walked on an Italian market and a couple of elderly ladies where cleaning them. I was so mesmerized with that proces. I bought one back home and cut it in half. All those colorful layers and then the flavor. I was blown away! Even now I'm still amazed by the flavor and I will definitely order it wherever I see it on the menu.
Are there any sustainable or socially responsible projects that you or the restaurant are participating in? If not, do you plan to start these in 2022?
Right now the industry is in heavy weather. Obviously because of the corona virus, but even more so because of a chefs shortage. Maybe I'm still a young guy, but I've worked my ass of for over 15 years to achieve something and become a proper good chef. I've learned a lot over the years and now I try to share this experience and inspire others. Being a chef is an amazing way to spend your life and it may not be for everyone, but I know that there are so many potential great chefs. They just need a bit of guidance and inspiration. Try to motivate your staff and show them the proper way. Only then we can safe the industry.
What (signature) dish are you most proud of? And why?
I love classic French food! That's why one of my favorite creations has to be my truffle chicken dish. I created it around 2 years ago and just love how the beautiful flavors and textures are. Find a full tutorial over here:
Which chef would you like to invite to cook together sometime?
Gordon Ramsay, Ron McKinlay and Kirk Westaway
If you have the chance to turn back time? What would you have done differently with today's knowledge?
Nothing actually. You learn from experience, but even more from your mistakes. I wouldn't be where I am today if I hadn't made those mistakes.
What advice would you like to give to all the boys and girls who want to start a career in the hospitality industry?
- Invest in your future! It can be rough to earn little money while doing internships or working as a student. I did it for seven years, but it was really worth it.
- Write everything down, knowledge is key!
- Stay humble, there’s no place for an arrogant chef. First focus on your own work and make it perfect.
- Don’t forget to give yourself some credit. The industry can be very harsh and you’ll need to give it 100% if you want to make it.
- This might sound strange, but learn from other peoples mistakes so you don’t need to make them.
- Challenge yourself and step out of your comfort zone.
- Never be ashamed, it’s okay if you don’t know something. Just ask and improve your knowledge.
Discover Jules Cooking:
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