Jan Smink

Chef Jan Smink's culinary philosophy is deeply rooted in his upbringing as a farmer's son in Oldetrijne, Friesland, a heritage he proudly embodies, often referring to himself as "Jan-from-the-farm." This background instills a profound connection to the land and its produce, shaping his core ethos: cooking with local, fair-trade, and predominantly organic products. He emphasizes seasonality, allowing the changing natural cycles to dictate his menu, working closely with local farmers, hunters, and fishermen in a dynamic supply-and-demand relationship. While prioritizing regional ingredients and even utilizing produce from his own pick-your-own farm, forest garden, and his brother's dairy farm, Smink's ultimate guiding principle is uncompromising quality; he will source ingredients internationally (e.g., French pigeon) if it ensures the finest standard. His approach is a harmonious blend of fundamental French techniques with the rich bounty of his native Netherlands, resulting in what he terms "local with international twist." Smink also champions a sustainable and holistic view of ingredients, exemplified by his innovative use of bovine colostrum – the first milk from a cow after calving – which would otherwise be discarded. He applies a nose-to-tail philosophy with meat, advocating for the full utilization of an animal rather than just prime cuts. As a fervent "ambassador for meat and dairy," he challenges contemporary discussions on sustainability by promoting thoughtful, local sourcing and comprehensive ingredient use. Beyond the plate, Chef Smink's philosophy extends to hospitality, fostering an inclusive environment where "everyone is welcome," whether in clogs, shorts, or a suit. He believes in constant improvement and pushing culinary boundaries, yet always within the framework of his established philosophy. His cooking is described as thoughtful, bold, and exciting, characterized by creativity and unconventional pairings that never become complicated merely for complication's sake, consistently captivating guests with his surprise menus. Chef Smink's signature approach is a masterful fusion of classical French technical prowess with a bold, contemporary Dutch sensibility. He is lauded for his artistry in balancing textures, temperatures, and flavors, delivering dishes that are both creative and unconventionally exciting, yet always inherently understandable. His profound connection to his native Friesland is evident in every bite, celebrating local ingredients through sophisticated preparations. Among his legendary signature dishes and techniques are: * **Colostrum Creations**: An innovative exploration of bovine colostrum, the first milk from a newly calved cow. Initially experimented with in ten different dessert applications (cream, ice cream, fried milk skin, meringue, crêpe), it has evolved into a distinctive "cookie cone" (made from his mother's recipe). This cone is served elegantly in a real cow's horn, filled with colostrum cream often flavored with vanilla, honey, and seasonal additions such as yuzu, popcorn, spices, or mascarpone, topped with a seasonal ice cream. * **Deconstructed Potato Mousseline**: A dish celebrated for its depth and complexity, featuring velvety potato mousseline with chives, crowned with earthy sautéed morels. This is thoughtfully paired with mushrooms in a vibrant marinade and al dente white asparagus, topped with melted pancetta and briny caviar. A rich beurre blanc, infused with pancetta oil, serves to harmoniously meld these exuberant nuances. * **Caramelized Whipped Cream Technique**: A unique method involving cooking whipped cream for precisely the right amount of time (ten seconds max) until it achieves an almost caramelized richness. This luxurious cream is then served with finely chopped shallots, green herbs, and seasonal vegetables, providing a heavenly, coating texture that demands the skilled hands of a professional. * **Smink Brown Butter**: A real farmhouse butter, prominently featured and served on the restaurant's table, reflecting his dairy heritage and commitment to foundational quality. His cooking style is notably "a bit heavier than average in the Netherlands," embracing rich, satisfying flavors, often utilizing dairy products from his brother's farm, such as in his classic beurre blanc. Smink consistently enthralls diners with his ever-evolving surprise menus, where the changing seasons dictate new inspirations and ingredient combinations.

Career

• apprentice cook at Le Soleil, Belgie
• Chef de Partie at Landgoed Lauswolt Restuarant de Heeren van Harinxma, Beetsterzwaag
• Sous-chef at Hotel Landgoed Lauswolt, restaurant de Heeren van Harinxma, Beetsterzwaag
• Chefkok at Kwartier Noord, Heerenveen
• Chef at Team Netherlands Bocuse D'or, Netherlands
• Owner at Jan Smink Food & More, Netherlands
• Creative Teacher at ROC Friese Poort, Sneek ~ Drachten
• Owner at Foodkeet.nl, Wolvega
• Coach at Bocuse D'or Netherlands, Netherlands
• Owner at Restaurant Smink, Wolvega
• Global Culinary Ambassador at Verstegen Spices & Sauces B.V., Rotterdam en omgeving
• Owner at Catering Smink, Wolvega

Mentored by Jonnie Boer.