{"id":3484,"date":"2025-11-27T14:51:00","date_gmt":"2025-11-27T13:51:00","guid":{"rendered":"https:\/\/www.sousfresh.com\/?p=3484"},"modified":"2025-11-27T14:51:00","modified_gmt":"2025-11-27T13:51:00","slug":"ten-years-of-inspiration-from-sea-to-plate","status":"publish","type":"post","link":"https:\/\/www.sousfresh.com\/en\/ten-years-of-inspiration-from-sea-to-plate\/","title":{"rendered":"Ten years of inspiration \u2013 from sea to plate"},"content":{"rendered":"<p style=\"font-weight: 400;\"><strong>Creativity, appreciation and collaboration form the foundation of ten years of Chefs Inspiration. For the anniversary edition of the Inspiration Box, chef Jeroen van Gansewinkel of Restaurant Damianz and marketing manager Hanneke Finken of Sous Fresh joined forces. The result is a story in which craftsmanship, flavour and imagination reinforce one another.  <\/strong><\/p>\n<p style=\"font-weight: 400;\">For this special edition, Jeroen worked with a striking selection of sea vegetables: sea lettuce, samphire, sea bananas and oyster leaves. He combined them with scallops, couscous and a beurre blanc enriched with an oil made from sea algae, adding extra depth. The result is a refined, saline composition that allows the pure flavours of the sea to shine\u2014exactly as Jeroen prefers: honest, pure and in balance.   <\/p>\n<p style=\"font-weight: 400;\"><strong>The chef behind the dish<\/strong><\/p>\n<p style=\"font-weight: 400;\">Jeroen van Gansewinkel has led the kitchen of Restaurant Damianz at Het Arresthuis in Roermond since 2016. Every day he works on a cuisine that blends classic French craftsmanship with Asian freshness and refinement. He built his foundation at Toine Hermsen, where he spent nearly ten years. This was followed by periods at Beluga, De Leuf and Kasteel Erenstein. These years shaped his signature: artisanal, seasonal and always eager to innovate.    <\/p>\n<p style=\"font-weight: 400;\">Fruit and vegetables play an increasingly prominent role in his kitchen. \u201cNowadays, vegetables are just as important as meat or fish,\u201d he explains. \u201cThey make a dish more modern, lighter and help shape the flavour direction. The demand for vegetable-based dishes is growing, and I believe we\u2019ll see that trend intensify in the coming years.\u201d  <\/p>\n<p style=\"font-weight: 400;\">Sea vegetables fit perfectly within that development. They bring natural salinity and complexity, without the need for added salt. \u201cWith samphire, sea bananas and sea lettuce you can create beautiful, pure flavours,\u201d says Jeroen. \u201cAnd they\u2019re surprisingly versatile.\u201d   <\/p>\n<p style=\"font-weight: 400;\">With a Gault&amp;Millau rating of 16 and an increasingly full restaurant, Damianz continues to build on quality. Ambition is always present, but guest appreciation remains most important to Jeroen. \u201cIf people leave with a good feeling, then the evening is a success.\u201d  <\/p>\n<p style=\"font-weight: 400;\"><strong>The creator behind the concept<\/strong><\/p>\n<p style=\"font-weight: 400;\">Where Jeroen cooks with flavours, Hanneke Finken works with stories. As marketing manager at Sous Fresh, she is responsible for creation, communication and brand experience, with a strong focus on gastronomy. She is the driving force behind the Inspiration Box, an essential part of the Chefs Inspiration brand.  <\/p>\n<p style=\"font-weight: 400;\">Hanneke translates the Sous Fresh story into concepts that resonate with chefs and foodservice customers. She selects products that match the theme, the spirit of the moment and the needs of the professional kitchen. \u201cThe challenge is to inspire a very broad gastronomic field with just one box,\u201d she says. \u201cFrom independent restaurants to hotel kitchens, healthcare institutions and corporate catering. A box needs to be both recognisable and surprising.\u201d   <\/p>\n<p style=\"font-weight: 400;\">The creative process is the part she loves most. \u201cI start with a blank page, and then suddenly everything comes together. The concept, the products, the chefs, the stories of our growers. Even after more than sixty boxes, that moment remains special.\u201d <\/p>\n<p style=\"font-weight: 400;\">The box is increasingly becoming a tool for Sous Fresh customers: wholesalers and foodservice partners who use it to inspire their own clients\u2014professional chefs. It helps them spark conversations, share inspiration and strengthen relationships. \u201cWe take work off their hands,\u201d says Hanneke. \u201cWe give them a tool that truly brings the story of fruit and vegetables to life.\u201d   <\/p>\n<p style=\"font-weight: 400;\">For this edition, she chose sea lettuce. \u201cMainly because I personally never quite know what to do with it,\u201d she laughs. \u201cI\u2019m a pretty decent home cook, but products like these I gladly leave to chefs. That\u2019s exactly what makes it inspiring\u2014it invites you to think differently.\u201d  <\/p>\n<p style=\"font-weight: 400;\"><strong>Ten years of Chefs Inspiration<\/strong><\/p>\n<p style=\"font-weight: 400;\">Ten years of the Inspiration Box demonstrate what becomes possible when passion, creativity and collaboration come together. Each box tells its own story\u2014an ode to vegetables, fruit and the people who work with them. From the growers who cultivate with care, to the chefs who create with them, to the storytellers who bring everything together.  <\/p>\n<p style=\"font-weight: 400;\"><strong><br \/>\nMeet the people behind the Box<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Jeroen van Gansewinkel \u2013 Chef at Restaurant Damianz in Roermond<\/strong><br \/>\nJeroen has headed the kitchen at Damianz since 2016. He combines classic French techniques with Asian refinement and loves working with pure, seasonal ingredients. Fruit and vegetables play an increasingly important role in his dishes. Sea vegetables offer him new possibilities: saline, surprising and versatile. His goal is clear: to let guests leave with a smile\u2014every single day.    <\/p>\n<p style=\"font-weight: 400;\"><strong>Hanneke Finken \u2013 Marketing Manager at Sous Fresh<\/strong><br \/>\nHanneke is responsible for the creation and communication of the Inspiration Box. She translates the Sous Fresh story into inspiring concepts for chefs and foodservice partners. With her blend of creativity and love for vegetables, she brings products and stories together as one. Her favourite moment is when a chef shows what he or she has created with the box. That\u2019s when everything clicks.    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creativity, appreciation and collaboration form the foundation of ten years of Chefs Inspiration. For the anniversary edition of the Inspiration Box, chef Jeroen van Gansewinkel of Restaurant Damianz and marketing manager Hanneke Finken of Sous Fresh joined forces. The result is a story in which craftsmanship, flavour and imagination reinforce one another. For this special&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3435,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[44],"tags":[],"class_list":["post-3484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-44","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ten years of inspiration \u2013 from sea to plate - Sous Fresh<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sousfresh.com\/en\/ten-years-of-inspiration-from-sea-to-plate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ten years of inspiration \u2013 from sea to plate - Sous Fresh\" \/>\n<meta property=\"og:description\" content=\"Creativity, appreciation and collaboration form the foundation of ten years of Chefs Inspiration. For the anniversary edition of the Inspiration Box, chef Jeroen van Gansewinkel of Restaurant Damianz and marketing manager Hanneke Finken of Sous Fresh joined forces. The result is a story in which craftsmanship, flavour and imagination reinforce one another. For this special&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sousfresh.com\/en\/ten-years-of-inspiration-from-sea-to-plate\/\" \/>\n<meta property=\"og:site_name\" content=\"Sous Fresh\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SousFresh\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-27T13:51:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sousfresh.com\/wp-content\/uploads\/Inspiration-Box-Linkedin-1-10-jaar3-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"522\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Hanneke Finken\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Hanneke Finken\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/en\\\/ten-years-of-inspiration-from-sea-to-plate\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/en\\\/ten-years-of-inspiration-from-sea-to-plate\\\/\"},\"author\":{\"name\":\"Hanneke Finken\",\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/#\\\/schema\\\/person\\\/9cc93af369c60740e3e45136e511f716\"},\"headline\":\"Ten years of inspiration \u2013 from sea to plate\",\"datePublished\":\"2025-11-27T13:51:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/en\\\/ten-years-of-inspiration-from-sea-to-plate\\\/\"},\"wordCount\":821,\"publisher\":{\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/en\\\/ten-years-of-inspiration-from-sea-to-plate\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.sousfresh.com\\\/wp-content\\\/uploads\\\/Inspiration-Box-Linkedin-1-10-jaar3-1.jpg\",\"articleSection\":[\"blog\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.sousfresh.com\\\/en\\\/ten-years-of-inspiration-from-sea-to-plate\\\/\",\"url\":\"https:\\\/\\\/www.sousfresh.com\\\/en\\\/ten-years-of-inspiration-from-sea-to-plate\\\/\",\"name\":\"Ten years of inspiration \u2013 from sea to plate - 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