About us
Who is Essence Culinair?
Essence Culinair arose from a combination of circumstances that Rosval Production & Development BV in Best in 2010 wanted to revive an empty demonstration room / showroom and two friends Wouter Bovelander, a professional freelance cook, and Wil Zuidhof, amateur cook and former chairman of another cooking club, wanted to realize their plans for an independent cooking studio.
In October 2010 the doors opened at Handelsweg 23 in Best and Essence Culinair was a fact. A completely new state-of-the-art kitchen with all the facilities that a contemporary brigade can expect in his kitchen. An oasis of space, openness, luxury and radiance of class. That was the plan; it has become a reality.
Since mid-2014, Wil Zuidhof has gone on with Essence Culinair by leaving Wouter Bovelander alone, but unchangingly passionately.
January 2017, the cooking studio was completely renovated and brought to the latest state of technology and convenience.
Best and the Eindhoven region can be proud with this cooking studio.
And how does it work?
Essence Culinair stands for culinary high quality cooking. And that is not only reserved for the professional, but possible for everyone under supervision. That is fun, educational and tasty at the same time. So not "cooking" but really cooking! Whether cooking is the final element of teambuilding or assembly or the beginning of a group event: the working method remains the same. Regular times of the cooking sessions are from 6 pm to 11 pm. We work on request with different start and end times.
Cooking at Essence Culinary is as follows:
- the entrance is a pleasant prelude to a successful evening. A glass of wine, beer or fresh. The group collects until it is complete.
- in the restaurant the group is once again welcomed by the cook and an introduction and explanation of the evening is given. The evening's menu, including the ingredients, the preparation and the techniques, will be discussed and small groups will be formed per dish to jointly prepare the preparation.
- the groups go to their designated workplaces where the ingredients are ready and go to work under the guidance of the cook.
- feel free to ask! The cook stays in the kitchen for all your questions and comments.
- the dishes are served in our restaurant per course and explained in a culinary way.
- the composition and the end result of each course will be evaluated by the entire group.
- Of course, in the meantime, the table is completely covered and a glass of matching wine will be served per dish.
- After dessert we drink coffee, tea or go to the bar.
- you will receive the entire menu so that you can once again excel at your art of cooking at home.