with Arno Coenders

Who are the faces behind the beautiful dishes? Why did they choose this profession and where do they get their inspiration from? In this section, we put our kitchen brigade in the spotlight and this time it's sous-chef Arno Coenders' turn.

When and how did you realize you wanted to work in the kitchen?
"I think I was about 9 years old when I knew I wanted to become a chef. From that moment on, I also figured out which preliminary education and transition courses I needed to take."

Can you tell us more about your background?
"After my education, I started as an independent working chef and worked in this position at various companies. I slowly grew to the point where I felt ready to apply for the position of sous-chef. All in all, I have been a sous-chef in different companies for 8 years now. The responsibility, expectations, leading, and guiding students and colleagues that come with the position really suit me."

When are you satisfied with your work? What gives you energy and where do you find satisfaction?
"I am satisfied with my work when everything that needed to be done has gone well. All facets of running a kitchen; from creating dishes to executing them. But also keeping things tight, neat, and orderly is one of the important points for me. If all this goes well, then I can be very satisfied with my work and that of the team.
The energy comes from the fact that I feel grateful to have been able to do what I am passionate about for over 22 years. I also get energy from my colleagues, especially when I see and notice that they also enjoy their work."

What makes it fun for you to work at Lumen / Bluefinger?
"I started at Lumen in the spring of 2023 and I am really enjoying it. I had to get used to the size, but I have now completely found my way. Despite being a large company, I find the atmosphere pleasantly relaxed.

I personally think there is a lot of variety in the work. The company has good communication between departments, which makes working easy and fun. We can be serious at work with each other, but jokes and banter also regularly roll over the workbench. That good balance makes it fun to go to work."

What are you proud of?
"That with my perseverance, passion, the right dose of motivation, and work ethic, I have achieved what I have ultimately achieved now. Also, that I have a position that I would not have thought I could perform in the past."

In what areas would you like to further develop yourself?
"In the kitchen, I would like to develop myself in desserts, this is not my strongest point but fortunately, there is artisanal cooking, allowing me to continue developing my skills in this area. I also want to grow as a leader and coach, so I can bring out the best in myself and others."

What advice would you give to someone considering working in the kitchen or pursuing a culinary education?
"I think I have a super fun profession. Most kitchens are dynamic, hectic, busy, and sometimes stressful. If you are looking for a job with variety where you will work both in a team and independently, and you enjoy delivering performances under a certain pressure in a short period: then working in the kitchen is the right job for you. I would advise you to explore schools that have a good balance between theory and practice.

If you find it a bit difficult and need guidance in theory, then a BOL education is for you, a combination of school and internship. If you are disciplined enough to complete your theory independently, then BBL is more for you. You go to a recognized learning company for 4 days and 1 day to school. The advantage of this is that you also get paid for the 4 days you work. You also learn faster in practice and get more feeling for how things go in a kitchen."

Arno's favorite…

• Culinary destination: "I like to dine out myself but due to the hectic and busy work and family life, this has been put on the back burner. I still have the wish to go to a 2-star or 3-star restaurant to experience it."
• Ingredient: I find everything related to food, products, ingredients, spices, cooking techniques very interesting. I did a classical French cuisine education. I enjoy seeking balance in a flavor palette. I try to use the right spices and herbs that belong together. I would like to go to Japan to taste how they cook and how they can make a bowl of ramen to perfection. I would describe my cooking style as that the ingredients must be in balance and belong together. Onion, garlic, Spanish pepper, hard herbs like thyme, bay leaf, flat parsley, sage, should actually be present as standard. I also like to work with ginger, lemongrass, lime leaf, cardamom, star anise.

• Chef / role model / inspiration: "My favorite chef is still Cas Spijkers for me, unfortunately, he passed away years ago. He was one of the first chefs to have a TV show on RTL4 called 'Cooking with Stars'. I always watched with admiration a big man with a white chef's jacket and tall hat, who prepared his dish with passion. I also liked watching 'No Reservations' by Anthony Bourdain. This great man visited different countries and talked about the food, culture, and customs of the country. I now mainly get my inspiration from the internet, I used to buy cookbooks, but there is so much on YouTube, Pinterest, and Instagram."

  
  Experience Arno's passion for cooking up close? 
  Bluefinger Restaurant is open 7 days a week.
  Come enjoy a relaxed lunch or a delicious 3-course dinner!
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