Hans van Wolde

Hans van Wolde is a typical Burgundian chef and will teach you to celebrate every moment around food.
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15 highly rated lessons
The star of this masterclass? The beautiful vegetables which mother nature has given us
1 hrs 42 min of exclusive video
Grilling, steaming, baking, boiling, frying or simply enjoying them raw: you'll learn to cook vegetables in a whole new way

About this masterclass

  • 1. Trailer '80% vegetables, 20% meat'
  • 2. Meet Hans van Wolde
  • 3. Preface
  • 4. Naan bread with fresh piccalilli and basil aioli
  • 5. Sour tomato with a foam of Parmesan cheese
  • 6. Cold pumpkin caramel with pumpkin chips
  • 7. Roasted Limburg asparagus with a subtle coconut soup
  • 8. Cream of chicken liver with a fresh salad of chicory and apple
  • 9. Homemade chips with Parmesan and basil mayonnaise
  • 10. Blind baking
  • 11. Vegetarian quiche with onion and cheese
  • 12. Monkfish marinated in Hindu curry with steamed vegetables
  • 13. Baked apple ice cream with fresh 'boerenmeisjes' (brandied apricots)
  • 14. Making fruit gravy
  • 15. Rose cake with strawberry gravy and a buttermilk cream
  • 16. Epilogue
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Hans van Wolde

Hans van Wolde is a force to be reckoned with. A no-nonsense Rotterdamer, he behaves like a rock star, loves to be in control and is a fireball of energy. He's a chef with an abundance of talent. Self taught, his mother was not a fan of cooking, he realised at the age of 15 that he wanted to work in the culinary scene. His first apprenticeship with Herman den Blijker, taught him how to create flavours, plus he developed a true passion for the profession. His dream of owning his own restaurant became a reality in 1998, when he moved to South Limburg and opened Beluga. Within one year he had been awarded a Michelin star, the second came in 2005. However, his ultimate dream was a farm and a Burgundian existence. Which came to fruition in 2018, after selling Beluga, and opening Brut172 in Reijmerstok, a small village in Limburg. Within one year he has already been awarded two Michelin stars. Be inspired by his incredible talents!

Class length: 15 video lessons (1 hrs 42 min)

Theme: 80% vegetables, 20% meat

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