Nine Vegetable Techniques
Nine vegetable tutorials from RIJKS: a beetroot millefeuille, BBQ leek, deep-fried cauliflower, and a sauce built out of potato juice.
Joris Bijdendijk
Executive Chef, RIJKS · Amsterdam
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What you'll learn
9 Lessons, 45 min total
About this course
Nine vegetable preparations that hold the centre of a plate. Beetroot millefeuille, fennel lamelles sealed under vacuum, deep-fried cauliflower, BBQ leek and Pommes Paolo. Joris Bijdendijk treats vegetable forward cooking as a swap at the main course rather than a garnish decision, so beetroot, cauliflower and fennel take the position a protein usually holds.
One vegetable, several destinations. The same product becomes a sauce, a tea or a powder depending on how it is cooked and what is added to it. A fungus tea, a magic umami powder, a fermented vegetable juice, and a potato truffle sauce built from juice most kitchens pour away.
You leave able to build a vegetable dish and the sauce that goes with it from one delivery, and to read a trimming as the next component instead of waste.
"Cook a vegetable properly and it stops being a side dish."
Joris Bijdendijk · Head chef @ RIJKS
Lessons
9
Video
45 min HD
Level
Audio
English (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Build a beetroot millefeuille and vacuum-sealed fennel lamelles that hold their bite.
Deep-fry cauliflower and grill leek over coals without losing structure or sweetness.
Extract a fungus tea and a magic umami powder for seasoning any vegetable.
Turn potato juice and vegetable trim into a finished sauce and a ferment.
Vegetables today, fermentation tomorrow.
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Meet your instructor
Joris Bijdendijk
Executive Chef, RIJKS Amsterdam · A star for RIJKS since 2016
Joris Bijdendijk has been executive chef of RIJKS in Amsterdam since 2014, and the kitchen has held a star since 2016. He learned the produce before the line, working with butchers and farmers to understand the ingredients around him.
He gained his technical grounding in Ron Blaauw's kitchen, then built what he calls the kitchen of the Low Lands: Dutch products, plain construction, seasoning borrowed from further afield. Here he applies it to beetroot, fennel, cauliflower, leek and potato, including the parts most kitchens throw out.
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Who is this course for?
New to vegetable cookery or not
First-time and practised vegetable cooks who want nine of them taken from raw to a finished plate.
A plate where the vegetable leads
Fennel lamelles under vacuum and potato juice turned to sauce, for cooks who want every trimming used, not binned.
Anyone who cooks vegetables daily
Beetroot, cauliflower, fennel and leek, cooks who want a vegetable to carry the course on its own.
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9 Vegetable Tutorials to Blow your Mind · Joris Bijdendijk
