Jules Cooking
Jules Cooking
About the Chef:
About the Course:
Skills & Techniques
MeringueReductionsGelsBakingMarinating
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Module 1
Intro to Langoustine Tartare with Roasted Carrot, Apricot & Langoustine Reduction
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Module 2
Marigold Powder
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Module 3
Meringue Circle
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Module 4
Langoustine Tartare
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Module 5
Salt-baked Carrot
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Module 6
Langoustine Reduction
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Module 7
Apricot Gel
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Module 8
Marinated Apricot
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Module 9
Plating
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Module 5
tbc
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Module 6
tbc
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Module 7
tbc
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Module 8
tbc
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Module 9
tbc
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Module 10
Plating
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Ever since Jules was a little boy he wanted to become a chef, he always loved to cook and be creative with ingredients. Working in his Mother’s garden or helping his Father with cooking his signature pasta.
At a young age he started working in small kitchens and at the age of fifteen he made his very first Jules Cooking video.
In that same year Jules had his first experience in a Michelin star,
- Langoustine Tartare with Roasted Carrot, Apricot & Langoustine Reduction
Ever since Jules was a little boy he wanted to become a chef, he always loved to cook and be creative with ingredients. Working in his Mother’s garden or helping his Father with cooking his signature pasta. At a young age he started working in small kitchens and at the age of fifteen he made his very first Jules Cooking video. In that same year Jules had his first experience in a Michelin star restaurant, Oud Sluis, at that time, the best restaurant in The Netherlands and awarded with three Michelin stars. He did a short internship for school, but from that day on Jules knew what he wanted to do for the rest of his life, cook.
Since then Jules has worked at different high class restaurants: Restaurant Ron Blaauw**, Restaurant Moon, Restaurant Drac*, Restaurant La Rive* and restaurant De Bokkedoorns**. He has learnt a lot over the years and now I try to share this experience with everyone via his Jules Cooking YouTube channel, Instagram platform and more.