De Nieuwe Winkel has two Michelin stars, a green star, and a dining room it wants to depend on less.
About a year ago, the restaurant started DNW Lab: an R&D arm set up as a separate entity so it can work directly with universities and with industry. I recorded this one in person at the restaurant in Nijmegen, on their Sunday off, which almost never happens on this show. Jan Majoor is Head of R&D, from a food technology background at Wageningen. George Erotokritou is Head of Gastronomic Development, out of the Basque Culinary Center, Spora and Alchemist. Both are co-founders of the lab alongside Emile van der Staak, who owns the restaurant.
In this episode we discuss:
🔬 Why the lab had to be a separate entity instead of a department inside the restaurant 🍫 Chocolate made from fermented chestnuts, with no cocoa beans and no cocoa butter 🛒 Why that product can't reach a supermarket shelf, from solid state fermentation to allergens to price ⚖️ Why product development starts by asking how to cut costs, and what the lab refuses to start from 🌰 Buying the entire harvest from the only Dutch sweet chestnut producer to prove agroforestry can pay 🔒 Whether a restaurant can protect what it creates, and why IP isn't the real worry yet 📈 The plan for lab revenue to balance or overtake the restaurant 🗓️ Four-day weeks, and serving the same menu at a lower price to more people 🧩 What still isn't solved between the lab and the kitchen
🎧 Fugitive Chefs explores how culinary expertise creates value across the modern food system.
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