Featured: Innovative chef René Bruins

Mr. Mofongo’s head chef, René Bruins, came second in the ‘Innovative Chef’ competition during EvenTTCulinair in Assen on February 16, 2016. The chef’s progressive nature is evident not only during the competition but also in his work at Mr. Mofongo. Bruins talks about his working methods, drive, and mission.

On February 16, René Bruins (29) participated in a cooking competition on a stage for the first time, and that in his hometown of Assen. He hardly noticed the fair itself that Tuesday, “You are so focused on your own activities that you don't notice anything that is happening around you,” said Bruins.

Innovative Chef Competition
The competition consisted of putting together a three-course menu. Participants brought one main component for the main course and their own cooking utensils, while vegetables, fruit, and dairy could be purchased at the DeliXL stand.

Thanks to exceptionally good preparation, aided by a checklist ready two weeks in advance, Bruins arrived on the day of the competition with a complete cooking setup. This even led to other chefs coming to borrow equipment from him. Due to his preparation, the head chef was able to work in a very structured manner; during the competition, he had set up his workbench exactly as in Mr. Mofongo's kitchen. “That way, you never make a mistake amidst all the hectic activity.”

The final assessment revealed that René works in a very structured manner, uses many different cooking techniques, and utilized all the products he sourced. Partly for this reason, he was nominated for the Press Prize by the seasonal culinary magazine Saisonnier. When asked what his strengths were, René Bruins replied that he received many compliments on his sauce. He made a classic Hollandaise sauce with extra ingredients such as leeks and mustard. “I did it by feel and sourced close to home; beautiful, flavorful ingredients from the Netherlands.” He also opted to use vegetables in his dessert, which made an impression.

According to the chef, participating in such cooking competitions is highly recommended. It is very good for personal development and gaining experience, but it is also simply enjoyable. “In cooking competitions, you can keep seeking out the challenge; it keeps you sharp.”

Mr. Mofongo
The chef also manages to leave his innovative mark on the kitchen of Mr. Mofongo to print. During his holiday in South Africa, he fell in love with the cuisine of Cape Town, where many flavors and aromas from all over the world come together.

“It will not have escaped anyone’s notice that we are renovating,” says owner Patrick Beijk, “we are going to work with two kitchens, one of which is in a somewhat higher segment.” The Chef is being given a lot of freedom to contribute ideas to the renovation. For instance, there will be a Chef’s Table, where guests can literally look into the cooks’ pots. “We are going to create more of an experience, with variety and exploring the world at the forefront.” Patrick Beijk: “René’s mission is to position Mr. Mofongo as a world traveler; he wants guests to taste and experience the diversity of the world.”

The owner of the establishment is proud of his chef: “It has been a bit hectic here for a while; Mr. Mofongo was becoming less and less Mofongo. But thanks to René, we are getting the worldly Mofongo back. Despite the busy times we are currently experiencing, René has also managed to win such an award.”

As far as Bruins and Beijk are concerned, the kitchen of the Grand Café-Restaurant deserves to be brought more into the spotlight. “We are mainly known for our cocktail bar and the awards won with it, or for a good cup of coffee, but the kitchen and the food are still somewhat in the shadows.” But that will certainly change after the renovation and the hospitality business’s new projects.

Experience
René Bruins originally started his culinary training at Noorderpoort College in Groningen, subsequently studied at the Cas Spijkers Academy among others, and gained experience at a Michelin-starred restaurant in Voorburg. Later, he worked as a sous chef at a two-star restaurant in Giethoorn. The 29-year-old chef has now been at the cosmopolitan Mr. Mofongo for nine months and feels very much at home here. “I’m not leaving anytime soon.”