From my first kitchen to Michelin stars, sharing techniques for everyone
Ever since I was little, I knew I wanted to be a chef. I spent hours in my mother’s garden experimenting with fresh ingredients or helping my father cook. By the age of fifteen, I filmed my very first Jules Cooking video. That same year, I stepped into a three-Michelin-star kitchen for a short internship at Oud Sluis. From that moment on, I knew exactly what I wanted to do for the rest of my life.
Over the years, I honed my skills at high-end restaurants like Ron Blaauw**, Moon, Drac*, La Rive*, and De Bokkedoorns**. But while working in these kitchens, I realized I wanted to do more than just cook for the guests in one dining room. I decided to step away from the restaurant industry to focus entirely on Jules Cooking. My goal was simple: to document professional techniques from all over the world and share my culinary knowledge, completely for free.
Today, that vision has grown into a global community with over a million followers across my social channels. Whether you are a passionate home cook or a professional chef running a service, my mission is to give you the exact building blocks and techniques to perfect your own dishes. No secrets, just solid culinary structure. I hope my videos spark your curiosity to get in the kitchen, trust your tools, and start creating.
"I believe fine dining should not be a secret kept behind restaurant doors. From passionate home cooks to professional chefs, I want to share the exact techniques you need to build the perfect dish. No secrets, just solid steps, completely for free."
