Ieder jaar wordt de verkiezing van het leukste hotel gehouden. Iedereen in Nederland kan met een e-mailadres een stem uitbrengen op het door jouw gekozen leukste hotel. Dit stemmen gaat per provincie en er worden ook winnaars gekozen per provincie. De verkiezing vindt plaats tot en met 10 juni 2013. Dan zijn de winnende hotels in iedere provincie bekend. Van 13 juni tot en met 24 juni 2013 vindt de finaleronde plaats waarin alle provinciewinnaars strijden om de landelijke titel. Op 1 juli 2013 vindt de Award Uitreiking plaats.

Per provincie zijn er twee winnaars. Bij het uitbrengen van een stem wordt een rapportcijfer gevraagd voor vier criteria: sfeer, klantvriendelijkheid, kamers en prijs/kwaliteit verhouding (cijfers tussen 1-10). In iedere provincie zijn er na 10 juni 2013 twee winnaars: het hotel met het hoogste gemiddelde cijfer en het hotel met het meeste aantal stemmen (dit kan natuurlijk ook hetzelfde hotel zijn!). Er zijn wel meer dan 100 stemmen nodig om winnaar van de provincie te kunnen worden en om door te gaan naar de finaleronde.

Wanneer je je stem uitbrengt zal er een pop-up verschijnen met de vraag of je €0,05 cent wilt doneren aan Kika. Hiervoor moet je aangeven dat je nieuwsbrieven van partners wenst te ontvangen en dan wordt het bedrag gedoneerd. Kika is een organisatie dat zich inzet tegen kinderkanker.

Op 1 juli 2013 worden alle Awards uitgereikt tijdens een feestelijke Award Uitreiking op een prachtige locatie: Kasteel De Hooge Vuursche in Baarn. Alle hotels zijn welkom om deze uitreiking bij te wonen. Exact tijdstip en het programma worden later bekend gemaakt.

Natuurlijk doet het Stenden University Hotel **** ook mee aan de strijd! Vind jij ook dat SUH het leukste hotel is van de provincie Friesland? Breng dan nu je stem uit!

Especially in the western countries people eat a lot of meet. There are already a handful of people who eat flexible by eating next to meat and fish also vegetarian dishes.

People get proteins out of meat and fish. However, a human being only needs 0,8 grams of proteins per kilogram body mass. On average we get 1,1 gram per kilogram of body mass per day. This means that we eat more proteins than necessary and therefore too much meat. Especially red meat reduces your life spans according to research that has been conducted by Harvard University. Not only meat costs a lot, but it also hurts the environment. Out of research, conducted in 2011, eating less meat could double the world’s food supply.

Since the world is getting bigger and bigger people are trying to find alternative solutions to get the necessary proteins but without eating that much meat or fish. Since the carbon footprint of insects is low, insects would be the perfect alternative to meat and fish. Insects take less space, they reproduce rapidly and are used to live close to one another in dark places. Next to that, insects do not produce that much methane in comparison to for instance pigs, who produce fifty times more methane.

Another advantage of eating insects is the fact that we can eat 90% of the insect and from a cow we can only eat 50%. In the end, when we serve cows and insects the same proportion of food we can eat twenty times more meat from insect than from beef.

Then raises the question, how to eat insects? Insects can be eaten raw. However, in western countries we are not used to eating raw food so this can be in contradiction with our minds. Next to that it is an opportunity to let restaurants take an active role in promoting insects as well as that insects can be grinded and put into pizza’s or other food.

Stinkbugs have an apple flavor, and red agave worms are spicy. A bite of tree worm apparently brings pork rinds to mind. Next to that you can also eat beatles, crickets, grasshoppers, boatdrivers, butterflies, bees, moths, mosquitos and ants. Try it yourself to find out how the other insects taste and order some at Insectable!

A restaurant in the United States has a total new concept. They have a menu consisting of fresh and healthy dishes, prepared with garbage. The dishes are offered for free.

Founder Maximus Thaler will open his restaurant “Gleaners’ Kitchen” this summer in Sommerville, Massachusetts. His goal is to feed the community instead of gaining profit.

All the ingredients he uses are out trash cans. Supermarkets throw away 2000 euros of waste that can still perfectly be consumed. All the food is checked and cleaned by volunteers before the usage.

Maximus Thaler: “Food should not be a product you need to pay for, just share food and build your own community“. In exchange for a meal, restaurant guests are asked to bring something useful , such as kitchen equipment or a little donation. Thaler uses the money to fulfill his dream to serve residents day after day, 24/7.

Want to read more about this restaurant? Take a look at the website: http://www.thegleanerskitchen.org

The 30th of March last month Ron Blaauw closed his restaurant in Amsterdam. Five days later he started in the same building ‘Ron Gastrobar’ in which he wants to create a complete different experience with regards to food.
Masterchef Ron Blaauw did in March what he always wanted to do. He bought the stocks of his restaurant from HME Group and started his Gastrobar.
In the new Gastrobar Ron wants to have focus on the price/quality ratio. His new concept is based   on restaurants like Geist in Kopenhagen, Dabbous in London and Matbaren in Stockholm.

Ron Blaauw wants to lose the idea that food which is served on top-level stays in relation to five or six amuses, four types of bread, a 7-course dinner. He is sure that nowadays guests are not waiting for a six- or seven course dinner, but want to enjoy cheaper meals with a high quality. 

In Ron his new bar the emphasis is on affordable quality of food with quick service. There is an à-la-carte menu with 25 dishes, which cost €15.00 per dish. Also Ron his wine menu is affordable for all guests. On the terrace, which is situated in front of the building, are more than 100 places and inside the building the most beautiful bar in The Netherlands is situated.

Ron Gastrobar, which is located at the Sophialaan was opened at the beginning of april. The restaurant is open from Tuesday till Friday from 12.00, on Saturday from 15.00 and on Sunday from 11.00.

25 students of the International Hotel Management school in Leeuwarden will go to Le Bourg d’Oisans to help at the Alpe d’HuZes event. Alpe d’HuZes is an event at which participants, individual or in a team, gather money for “KWF kankerbestrijding”. This fund is a nation-wide organisation for cancer-related work in the Netherlands.

Last year a total amount of 32 million Euros was gathered.  During this event, which will take place at the  5^th and 6^th of July, participants will climb the Alpe d’Huez mountain by bike up to six times in just one day!

This initiative started in 2010 by Bas van Petten who is currently studying at Stenden. In 2013 it will be the third time students of Stenden University will support the Alpe d’HuZes.

In total 25,000 Dutch people will be at the event and during the two days over 8,000 participants will climb up to the mountain.

The Stenden University students will take care of the catering and all preparations at the start of the mountain Alpe d’Huez. Mr. Frans de Jong will support all Stenden students who will leave the 31^st of May and come back the 8^th of June.  Last year Stenden students gathered 8,000 Euros for the KWF.

The opportunity for Stenden students to participate during this important event is partly made possible by Stenden University. The other part is paid by the students themselves and by different initiatives such as a carwash.

Want to get more information about this fantastic initiative; do not hesitate contacting Bas van Petten. 06-25425473/ basvanpetten@hotmail.com

Next to that, the Stenden team of Alpe d’HuZes has a facebook page. Like this page and stay up to date!

A new innovative concept; Bistronomie

The latest trend in the hospitality industry is ‘bistronomie’. Like the name already says, it combines bistro and gastronomy in one dish.

The trend originates from Spain and France and entails the perfect combination of a simple dish (bistro) and the science of good food (gastronomy).This will give the simple dish an interesting twist.

The price/quality ratio in the bistronomie restaurants is good and therefore people rather choose going to a bistronomie restaurant when they do not feel like cooking themselves.

A great example of a bistronomie restaurant is Restaurant ‘De Nieuwe Winkel’, located in Nijmegen, the Netherlands. Their concept includes an innovative cooking style, a colorful interior and genuine hospitality.  Check out their concept on the website.

With bistronomie as the latest development in the hospitality industry, which will combine a cozy atmosphere and excellent dishes with sharp prices.

A new trend is born!

To be Inspired is great, to Inspire is Incredible!

TEDxStendenUniversity is an independently organized event focused on ‘Ideas worth spreading’. The event has been created by and for the community of Stenden University of Applied Sciences to unleash potential among students, staff, alumni and relations. The aim is to offer an interesting and diverse program of speakers and artists from within and outside the Stenden community in Leeuwarden.

Here you can find the program and speakers. Here you can register!

Mark Struik is an alumnus from Stenden and co-founder of the Hospitality Delighted. At the moment he is account director at Starwood Hotels & Resorts Worldwide. Hospitality Delighted interviewed him to go back to the roots of the magazine.

Mark Struik and Daniel Spijker came to the idea of the magazine at hotel Okura in Amsterdam. They were frustrated that a lot of students still did not know what kind of internship they were going to do. They also noticed that IHM students only learn about theories at school and not what is happening in the ‘real’ world. They wanted to bring this under the attention of students with the help of a magazine,
The Hospitality Delighted. With help of Ernst Jonker and the project manager at that time, they developed the magazine.

The idea of the magazine is:
1. To motivate and inform students about the hospitality industry
2. To wow the students about what is possible in our industry
3. To show and inform about the different hotels of the different chains
4. To let students see how alumni of Stenden have become successful managers

Mark started with an internship at Okura Amsterdam, then had a job in IT recruitment, but was always more interested to work in sales & marketing in the hospitality industry. Therefore he started in the sales & marketing department of Starwood and at the moment he is account director at Starwood.

Fries Food Festival is a sustainable food festival, with some VIPs of our own presenting there. Albert Kooy and Brenda de Zwaan are presenting there, aswell as many other chef cooks from Leeuwarden and surrounding.

It promises to be a very nice day, filled with food, tastings and presentations. So if you don’t have plans yet, check it out at http://www.friesfoodfestival.com 

1. In 1987 you graduated for your master Dutch Literature and Language. What was the reason you chose for Dutch Literature and Language?
I was good in it. In my opinion you should choose a study in which you’re good at. You can choose a study with a slight eye to the labor market, I understand that. But if that means you are going to study something you’re not really interested in, well that is the most stupid thing you can do, just to get a job. And which also means that you will never be good at it. You will only be good at something if you really enjoy doing it.

2. When did you find out that you are good in Dutch literature and language?
Well during pre-university I started thinking about; where do I get high grades in, where am I good in without trying real hard and what do I learn really fast? I knew it wouldn’t be mathematics in this case it became Dutch language. I really liked writing and was also interested in journalism. I liked seeing those interviews on television. I was fascinated by that and that is the reason I chose for Dutch Literature and Language in Amsterdam.

3. How did you end up in journalism? We need to do an internship, did you also have to do an internship?
Yes I also had to do an internship, I taught a pre-university class in Amsterdam and here I got my qualification to teach. It’s not that I wanted to do this in the future, but it’s nice and handy to have. So that was my internship and I had friends, my own network, who were in the journalism. They helped me with assignments, gave me feedback and this way I learned the profession. At first I was an independent employee, so freelancer, and later on I started working for a company. Now I have my own company.

4. On LinkedIn we found that you first were editor at the magazine Elsevier and then started working for Misset Horeca. Why the transformation to the hospitality industry?
It was actually another transformation. I went from NOS journaal to the hospitality industry. I first went to Elsevier and then to the hospitality industry magazines, first as editor and then as editor in chief. So I went from general news to a certain profession news. I was fascinated by the world of hospitality, I got to know some nice people, creative people and there were interesting stories to write about these people. I also wanted to learn how to make a magazine, I already knew how to make radio and television.

5. Where does the passion for food and hospitality come from?
I think I inherited from home. My brother did hotel school and my brother-in-law did hotel school. At home it was so cozy, hospitable, everybody was welcome and got something to drink and eat. We loved going out, also to the café, my parents always enjoyed being outdoors.

6. Why didn’t you choose for hotel school instead?
I didn’t know back then. I started studying Dutch literature because I thought it was really interesting and I actually wanted to become a writer, a novel writer. Because if you like to read books, you think you also want to write a book. And being interviewed on television, like “hey, that is that famous writer” and I would be like “yeah, that’s me”. Well that didn’t really work out.

“ Before my 20th I was out of house.
Before my 30th I had children.
Before my 40th I made a CD.
Before my 50th I have written a book.
What I am going to do before my 60th? I don’t know yet!”

8. What is your favorite food trend?
The rise of vegetarians. Vegetables, being vegetarian and staying healthy is become more important for people when eating outdoors. And then I mean for people who often eat outside. You could also see it at Starbucks for example or another concept that people are going to eat healthier products.

9. Which country that you haven’t visited yet, would you like to visit and why?
Latin America. Some countries that are rising are for example Brazil and Argentina. I think that Latin America will bring lots of food trends. Lately I have been hearing a lot about the Peruvian kitchen and would love to hear more about it. And Latin food is something we must keep an eye on.

10. Where do you get your inspiration for the magazine?
Traveling, seeing new things, being surprised, astonished and having a good network. Very nice colleagues are important, working in a good team, having a different opinion than me and young people often have a fresh look to things. I also conduct online research. Speaking to a lot of people and listen very carefully.

11. What is the ‘wow-factor’ of the magazine in your opinion?
The movies, it looks good, the music, surprising, international. And we try to give positive inspiration.

Opinion of the Hospitality Delighted managers: The colours, the movies and music and the fact that it’s new, modern and actual.

12. What is the thought behind the Food Inspiration Talent Day?
It’s meant for young people at school (hotel school or ROC). We really want to show these people that the work field of the hotel schools is much bigger then working in a hotel. You could also work at Unilever or DeliXL or the Efteling for example. I see that a lot of graduates of the hotel school have an eye for hotels. Secondly we see that a lot of talents disappear in another sector. For example a financial sector, I think that’s a waste. If you have the education, don’t let the chance slip away. With this day we try to show how beautiful this branch is and hope to get students interested. Because if talented people find their place, that means that the branch gets a little bit better.

13. Can our students join the Food Inspiration Talent Day?
Yes they can! They can sign up by John Legebeke and Albert Kooij.

 Do you also want to receive the Food Inspiration magazine in your mailbox? Go to foodinspiration.nl and subscribe yourself for the free magazine!

Restaurant Week has began!

From the 1ste till the 10th of March you can have dinner or/and lunch at different restaurant with discount.

Check it out on the website of restaurant week to find restaurants in your region:

http://restaurantweek.nl

Have a nice meal!

HOLD YOUR HORSES!!! BIG NEWS!!!

The new hospitality delighted is coming next week!!!

The subject is: Hospitality exploring the new world!!!

So be prepared, and don’t buy other magazines… Hospitality delighted is coming to you!!

Also enjoyed the valentine’s presentation so much?
Well, we are happy to inform you that the new magazine of them is now published!

The subject is We love Holland! And this visual magazine is online to watch for free!

Check it here!!  www.foodinspiration.nl/magazines/magazines  

ENJOY!!