Joris’ billy goat
Half of the Dutch goats born each year are males, which means they give no milk and produce no offspring. However, their strong point is their meat: billy goat meat is the luxury alternative to lamb, and we believe that many more people should try it. That’s why we’re including billy goat on the menu more often, so that they too will no longer go to waste. Joris Bijdendijk, executive chef at RIJKS restaurant, enjoys using this meat to make rendang. Take a look!
Let's make it yours
Self-employed chef, sous chef, chef or executive chef? Anything is possible at Vermaat. Together with you, we’ll look for the position that suits you the best, whether that be preparing a healthy lunch or cooking à la carte in a brasserie or star-level restaurant.
The main priority is that you can satisfy your culinary urges. And you don’t necessarily have to work at traditional hospitality times; if you’re at our corporate locations, you’ll be working during the day. That’ll keep your evenings free for other things, like training to become a genuine barista, or improving your cooking skills. Our BBL training courses offer you the opportunity to work and learn simultaneously. You take courses while you’re working, and receive guidance from a recognised instructor. Anyone can take one of these courses, even if you’re not already working at Vermaat. All you need is the desire to become better at your job!
Been bitten by the bug? Perhaps you’d like to join our Barista Guild or Chefs Guild, so you can observe and swap ideas with top chefs like Joris Bijdendijk from restaurant RIJKS. At Vermaat, you’re free to discover and learn!