Since the very first edition of the Inspiration Box, Peter Bogema has been involved with Sous Fresh. Back then he was sous chef at Damianz; now he is head chef at Restaurant Sober in Tegelen. For the anniversary edition, he worked with one of his favourite products: topinambour, better known as Jerusalem artichoke, and with maitake, a special mushroom chosen by Sanne Heber, Supply Chain Coordinator at Sous Fresh. The result: a vegetarian pâté of Jerusalem artichoke, mushrooms and chestnut mushrooms, complemented with pickled red cabbage, a compote of Jerusalem artichoke and quince, and subtle accents such as bay leaf oil and mustard greens.
Sober: a special place
Sober is located in an old ceramics factory in Tegelen, surrounded by greenery. With its own vegetable garden and vineyard, guests can quite literally taste what was harvested that day. Calm, honesty and craftsmanship are central, without feeling rigid. Peter: “Simple is not easy. We start with one great product and build delicately around it. The product should be allowed to be itself.”
Vegetables as the foundation
Vegetables are at the core of every dish. About 85% of everything comes from their own garden—more in summer. The mushrooms come from a local grower, and otherwise they use whatever is available. Every dish starts with the vegetable; when it’s gone, it’s gone, and then they create something new. Peter doesn’t look strictly at the seasons but at availability: if there are still Jerusalem artichokes in January, they will use them. Respect for nature comes first.
Sustainable craftsmanship
Peter wants to make the craft sustainable – not only in the kitchen but also for the people working in it. Too many chefs leave the profession due to high pressure. He wants to show that you can cook at a top level and have time for your family. That starts with a healthy team, reasonable working hours and fair pay. Earning a green star is an ambition, but according to Peter, the real gain lies in how we treat people, products and the world around us.
The box behind the scenes
Behind the scenes, a lot of work goes into getting this inspiration to the chefs. Sanne Heber makes sure the box arrives on time, complete, and fresh. “Every box is a challenge. We often work with new products that are still in an early stage. Everything has to come together on the right day and be fresh. Not making a box is not an option, so we always have a plan B.”
Collaboration and organisation
“Sanne is the link to the suppliers, managing sourcing, samples, agreements, and planning to ensure the right products are available at the right time. Marketing is the link to the chefs; they maintain contact, tell the story, and ensure the inspiration resonates well in the kitchen.” Together they are an essential connection, ensuring chef and product come together optimally. Sanne: “My influence lies in the operational process. The final experience comes from the combination of chef, product and theme.”
Ten years of inspiration
Ten years of Inspiration Box showcases how craftsmanship, creativity and collaboration come together. From Jerusalem artichoke to maitake, from chef to supply-chain coordinator – each box tells a story and serves as a source of inspiration.
Meet the people behind the box
Peter Bogema, chef at Restaurant Sober, stands for purity, simplicity and local products. Vegetables always form the foundation, supplemented with meat or fish where needed. He is committed to sustainability, craftsmanship and a healthy work-life balance.
Sanne Heber, Supply Chain Coordinator at Sous Fresh, safeguards the purchasing process, freshness and availability of the products in the Inspiration Box. She is the link to suppliers and ensures each box arrives on time and complete.