Streamlining Banquets: Chef Rob van Osch at Van der Valk Eindhoven-Best

"I have been working in the catering industry all my life,” says Rob van Osch. “Now for the first time in a hotel. That took some switching in the beginning, from à la carte to large parties.” Two thousand guests a week, just imagine. This requires good preparation and smart products. Rob cooked at a high level in Brabant for a long time. At Quatre Bras in Best, De Wagen in Boxtel and Dijk 9 in Eindhoven, which he helped start up. He then started a career as a freelance chef and teacher. “That went well, I have never been so busy. The downside was that I didn't see my children enough. A former student persuaded me to come to Van der Valk. Now I'm basically working during working hours. That's nice." 
 

“I had underestimated it, with 203 rooms and 26 banqueting rooms, the largest of which can accommodate 800 guests. Banqueting is a lot of work. It's a different sport, I now make 300 kilos of stew in one go. Then you have to change your way of thinking. The proportions are different, if you make it big. You should always try and keep tasting. I still pay a lot of attention to the food, but it is different from straightening a sprig of greenery with tweezers. Because I am an à la carte chef, the quality is very good.” The approach is also different with desserts. They first ordered them all ready-made. “That was quite pricey and always the same. With Debic's basic products, you have good quality, you can put a lot away in a short time and add something of your own to it.”

In Rob's kitchen they work with Debic's Crème Brûlée, Cream Plus Mascarpone, Tiramisu and Panna Cotta. “That saves a lot of work, it's perfect for us. I had never used it before, but it is easy and saves a lot of time. And the guests are satisfied.” Mise-en-place As a hard worker, Rob does not shy away from a challenge. As a chef, and as a teacher of the many colleagues in the kitchen. “We need forty chefs to run smoothly and we are always a little short. There is a wide range of employees who want to learn the trade. It's my job to train them.” He continues: “I used to be in love with the classic preparation: steaks and lobsters on the stove, foie gras with crispy fried sweetbreads. Lately I find preparing more and more fun, that is also the most important. If the mise-en-place is in order, it is easier to communicate. Also in large numbers. It does take a lot of planning and dividing your attention well.” With Debic's help, Rob will certainly succeed. Now we need some extra hands in the kitchen.
 

Rob recently made a variation on tiramisu, in a cocktail glass: whisk the Tiramisu mass from Debic, put it in a piping bag and fill a layer at the bottom of the glass. Cover with a layer of ladyfingers dipped in coffee and liqueur. Then another layer of Tiramisu and so on until the glass is full. Cover and round with cocoa powder. “We make about 200 in an hour.”
Debic Tiramisu is a whippable, liquid dessert base based on the real Italian recipe. With 55% mascarpone, and a creamy taste and structure.