Since 2017, Peter Hendrix has been involved in the creation of the Inspiration Box. Back then still working at Kasteel Aldenghoor, he now runs his own catering company, Smaakvol Catering, which has quickly become a trusted name in the Limburg catering scene. For Peter, catering is about more than just good food: it’s an experience where flavour, presentation and bespoke service come together. And vegetables often take centre stage.
From classic to contemporary
Peter’s cooking is rooted in the classical French tradition, yet always with a fresh, modern twist. “I love dishes that are light and elegant, with plenty of vegetables and bright acidity,” he says. Citrus, herbs and vegetable purées give his dishes the vibrancy he looks for. A recent example created for this anniversary edition: slow-cooked duck breast with black garlic purée, enoki broth, a baby kale cream and a pumpkin chutney. “It’s a play on textures and flavours – exactly what I want people to experience in my catering too.”
Bespoke service at the core
Since the founding of Smaakvol in 2016, the company has grown from a one-man venture into a professional organisation with a flexible team, its own kitchen and soon even a gastronomic meeting space. “Everything we do is tailored to the client. Whether it’s an intimate executive lunch or a staff party for 300 people – every detail has to be right, from the concept to the napkins,” Peter explains. During the COVID period, the focus temporarily shifted to at-home dining, but today the emphasis is fully back on events, weddings and corporate catering. “Companies want quality, reliability and an experience – exactly what we excel at.”
Vegetables as the foundation
Peter deliberately gives vegetables a leading role in his kitchen. “It’s often 70% vegetables and 30% meat or fish. Vegetables offer so many possibilities – in colour, flavour and presentation. And they’re sustainable. Guests also increasingly ask for them.” He notes that clients are open to new flavours, as long as the presentation is appealing and the story behind the dish is well explained. “A fully plant-based dish can sometimes put people off, but if it looks great and tastes delicious, nobody will miss the meat.”
Quality and inspiration: the role of Emiel Zanders
While Peter contributes to the culinary content of the Inspiration Box, Emiel Zanders works behind the scenes to ensure that this content meets the highest standards. As QA coordinator, he safeguards product quality, food safety and consistency for everything that goes into the box. He assesses every product under consideration, with special attention to new or innovative items. “For products grown in small quantities, you need to be absolutely sure they are uniform, safe and reliable,” he explains. “There can be no doubt when it comes to food safety.”
Emiel works closely with procurement, logistics and marketing to ensure each edition meets every requirement. Sometimes a product is postponed to a later box because it doesn’t yet meet the criteria. “Selecting products is a team effort,” he says. “But without quality, there is no inspiration.”
Much of his work happens in the testing phase: evaluating certifications, researching storage conditions and examining shelf life. This is particularly important for products from distant growing regions, ensuring that chefs always receive optimal quality when the box arrives.
Thanks to Emiel’s meticulous approach and the broad, innovative range at Sous Fresh, the Inspiration Box remains a reliable tool for the professional kitchen. Ten years of Inspiration Box demonstrates the strength of combining creativity with rigorous quality control. For both Peter and Emiel, it is proof that attention to detail makes all the difference.
Meet the people behind the box
Peter Hendrix – chef and owner of Smaakvol Catering
Peter founded Smaakvol Catering in 2016 and has built it into a professional catering company in Limburg, active in everything from private dining to corporate events. His cuisine blends classic French technique with a fresh, modern touch, with a strong emphasis on vegetables. With an eye for presentation, flavour and overall experience, he ensures that every event is unique and memorable. Peter believes in bespoke service and in dishes that not only taste great but also surprise.
Emiel Zanders – QA coordinator at Sous Fresh
Emiel safeguards the quality, food safety and consistency of all products in the Inspiration Box. He assesses new and innovative products, tests storage conditions and certifications, and works closely with marketing, procurement and logistics. In doing so, he ensures that every box is reliable, consistent and inspiring for chefs. Emiel’s behind-the-scenes work ensures that creativity and quality go hand in hand, and that each edition exceeds expectations.