Insights from a top chef

Blum Inspirations: What is food culture to you?

Chiara van Emrik: I think that tradition plays a very important role in food culture. You can experiment, modify and combine things but you should never forget your roots. However, the place where you live will always have an impact on cooking and enjoyment. So although you stick to the recipe and prepare things the same way, traditional dishes will taste different depending on the region and country you're in. It's not always easy but it is important to preserve these dishes as part and parcel of the culture.

Blum Inspirations: Where do you take your inspiration for new recipes?

Chiara van Emrik: Well, much of my day revolves around finding inspiration for new dishes and recipes. It can be a picture or a photo, a trip, a particular dish in a restaurant or a conversation. I can spend hours talking to my good friend Wouter Van Tichelen about food, recipes and ideas. He used to have a Michelin-starred restaurant and is now Master Chef at Botanic Sanctuary in Antwerp. After our conversations I like to immediately try out all the ideas buzzing around in my head.

Blum Inspirations: Are you an artisan or an artist?

Chiara van Emrik: I feel like an artisan when I cook. And more like an artist when I bake. The latter requires more finesse and thought. Of course that could also be the case when cooking, you just have to look at the unforgettable plates that star chefs conjure up. But that's not my style. I love classic, traditional and healthy dishes that are well-crafted.

Blum Inspirations: Have you got a favourite ingredient?

Chiara van Emrik: That's a tough question! But if I had to choose, I'd say herbs and spices. I think they're totally underrated. My advice is to use herbs to add a fresh and personal twist to your dishes. Even if you don't like cooking or think you're not good at it, go for the herbs. Use salt and pepper of course, but always include herbs and spices!

Blum Inspirations: What food trends should we look out for?

Chiara van Emrik:People have become a lot more open to exotic tastes and foreign flavours, and thankfully, there is a greater emphasis on authenticity, for example with Chinese dishes that are popular in the West. There's also a trend toward hummus and muhammara from the Near East, but cauliflower and celeriac are also experiencing a revival. More and more importance is being attached to good quality local produce that has been sustainably grown. There's no need for vegetarians to nibble on a lettuce leaf any more: there is a growing range of plant based foods. The same applies to non-alcoholic drinks.

Blum Inspirations: Let's talk about digitalisation in the kitchen. Blog versus cookbook – what's changed over the last few years?

Chiara van Emrik: The internet is a great source of inspiration for recipes but to my mind, it can't replace a good cookbook. Holding it in my hands and browsing through the recipes is the greatest thing for me. I think it's the same for the younger generation. I don't mind if the pages are sticky from rogue splashes of sauce – as long as I made them.

Blum Inspirations: What will the kitchen of the future look like?

Chiara van Emrik:What requirements will it have to meet? I think it'll always be important to have enough space to move around and large enough worktops. You also need to have enough storage space and pull-outs. Make sure you have large, wide drawers that are deep enough to stash lots of items, including ugly food processors, waffle irons and mixers. Store chopping boards and baking sheets upright in pull-outs. This will keep the kitchen nice and tidy and free up your oven for baking.

Blum Inspirations: What couldn't you do without in your own kitchen?

Chiara van Emrik: I definitely don't need a kitchen aid or Thermomix to cook a meal but I would miss them. To answer the question sensibly: good knives and chopping boards.

Quick Q&A round to finish up:

Cooking like the top chef

Just a handful of ingredients is all it takes to rustle up this fantastic twist on a classic stuffed chicken recipe. Roulades of tender chicken breast fillet filled with bacon and Roquefort cheese go perfectly with roasted rosemary potatoes. Method:

About Chiara van Emrik

Chiara van Emrik realised that cooking was her passion after seeing the Belgian top chef, Marc Paesbrugghe, in action at the world-renowned Sir Anthony Van Dijck restaurant. After completing her training, she worked with Roger van Damme – one of the best pastry chefs in the world – and became Njam's first woman master chef in 2011. Van Hoecke is a supplier to the furniture industry in Belgium. In the company's showroom, Chiara shows end users how to make their kitchens fit for the future in terms of equipment and drawer design.