How René Bekker takes sustainable cooking to the next level
For this blog, we spoke at length with René Bekker, Chef at Leerhotel Het Klooster. In an open conversation, he shared his vision on education, sustainability and how his work contributes to a special guest experience. In this blog we take you into his story and you will discover how sustainability and craftsmanship come together on your plate.
From the capital to the monastery
René Bekker started at Leerhotel Het Klooster three years ago. After positions in the Amsterdam hotel industry and a short period in catering, he was looking for more meaning in his work. "I wanted to return to a place where I had the space to build and where I could share my knowledge," he says. The combination of teaching, innovating and cooking turned out to be a perfect fit.
His experience with practical education, including at House of Hospitality in Amsterdam, made him immediately employable within the educational vision of the Leerhotel. Here he works at the intersection of hospitality and learning, where every day is different. "The dynamics here keep me on my toes. I rarely know exactly how the day is going to go."
What makes this place special
What appeals to René is the direct contact with students, colleagues and guests. His role goes beyond cooking. As a member of the management team, he helps think about educational development and sustainable choices in the kitchen. "I am someone who is always looking for improvement. In products, in processes and in how we mentor young people."
Leerhotel Het Klooster offers all the space for that. The atmosphere, the history of the monastery, the energy of the team and the commitment of students combine to create an environment where quality and innovation go hand in hand. For the guest this means an experience that is personal and professional at the same time.
Sustainable cooking with a story
René Bekker won third place in the 'Sustainable Executive Chefs 2024' competition, which took place in Italy. This competition focused on the development and substantiation of sustainable dishes, in combination with the broader sustainability policy within the organization. René submitted two dishes that each told a strong story in their own way.
The first dish was entirely plant-based and offered the experience of meat, without using heavily processed meat substitutes or additives. Among other things, René worked with fermented cashews and dried beet as a base for a rich taste sensation. The second dish revolved around Kingfish: a fish species with transparent origins and a relatively low carbon footprint. Both dishes were underpinned with a comprehensive sustainability analysis, supported by systems such as Nutritix, which René used to provide concrete insight into the environmental impact.
"A menu is more than a list of dishes. You can make choices on it that contribute to awareness. Sometimes you sacrifice something on margin, but you gain in meaning. And guests remember that."
For you as a booker, this is of great value: every event at Leerhotel Het Klooster contributes to a story that ends up on the plate in a sustainable, thoughtful and tasteful way.
Learning in the kitchen, with an eye for the guest
Sustainability does not stop at ingredients. It also plays a crucial role in the way students are supervised. René believes in learning by giving responsibility, but always with an eye on the end result. Under the guidance of experienced instructors, students handle much of the fresh preparations that are used in the kitchen the same day. "I give students the confidence to work on their own. But you also have to sense when to make adjustments or when it's necessary to take over for a while. In the end, a top dish should always be on the table."
That professional standard is palpable to the guest. Guests not only taste the attention and craftsmanship, but also experience the fresh energy of young talents taking their first steps in hospitality under proper guidance. Thus every dish becomes an interplay of growth, quality and hospitality.
The sustainable kitchen of the future
Restaurant Novice's new kitchen is an example of how Leerhotel Het Klooster is investing in sustainable education. The equipment has been carefully chosen for energy consumption and efficiency. Large appliances run on gas with extremely high efficiency, while visible cooking stations are connected to electricity. This is controlled by a smart energy management system that decides for itself whether to use mains electricity, solar panels or battery storage.
"We didn't just choose 'green,' we chose what is most efficient in practice. That, too, is sustainability."
Every moment counts
Whatever you book with us, whether for dinner, a meeting or an event, you can always count on quality, attention and professionalism. Our students, supported by experienced instructors, work diligently every day to create a guest experience that is right in every detail.
And sometimes everything falls just a little bit extra into place. Then you see how everything comes together: the cooperation in the kitchen, the rhythm of the service, the relaxed atmosphere in the room. Not because it happens to be this way, but because we work on growth here every day. Of people and of moments.
Exactly that combination makes a meeting at Leerhotel Het Klooster valuable. You experience personal attention, taste craftsmanship and notice that every part is worked on with care. This makes every visit more than a meeting.
As a booker, do you want to contribute to the future of the hospitality industry while enjoying an inspiring and sustainable experience? We'd love to think with you. Please feel free to contact us.
Are you already familiar with restaurant Novice? We would like to tell you more about our restaurant, what we do and who we are!
Where once fathers of the order Kruisheren devoted their daily lives to their vocation, it is now enjoying hospitality offered by the team of restaurant Novice, in the former monastery on the Daam Fockemalaan in Amersfoort. Restaurant Novice is located at Leerhotel Het Klooster.
New, Fresh and Local
Meet Novice - local, sustainable cuisine that puts the most delicious seasonal produce on your plate! The kitchen team led by chef René Bekker, does its utmost to serve products with a story. As a guest, you'll experience that because, for example, we process meat from eco-fields of the Veluwe, have our own bees for honey and get fruits and vegetables from our own vegetable garden.
Novice
Young hospitality talent in training from Hotelschool Amersfoort, continue the centuries-old tradition of 'novices' in the monastery. Those who used to consider entering the monastery first spent a probationary period there as a 'novice'. Since the monastery is now once again the base for our students, the restaurant here is named after the 'novices'.
History
The former monastery where Novice restaurant is located was founded in 1952 by the Order of the Knights of the Cross. At the time, this national monument served as an educational institution and a refuge for travelers. The Kruisheren were a group of inspired fathers focused on proclaiming the faith and offering education. Their story began with providing Roman Catholic education to boys in the Gooi area. In 1947, they decided to move to Amersfoort, where they initially taught in makeshift buildings.
Our concept
At the Hotelschool of MBO Amersfoort, students learn the intricacies of the trade to make a career as the ultimate host, hostess or chef. Restaurant Novice and Leerhotel Het Klooster are the in-school practices, where students under the guidance of subject experts, complete their training in hospitality and hospitality every day.
Will you also come to discover restaurant Novice?
Our Novice restaurant is open every day for a full breakfast. And open from Monday to Saturday for lunch, drinks and dinner. Come and enjoy our (h)honest creations! Will we see you soon?
Reservations can be made by calling (+31) 33 467 87 87 or restaurantnovice.com
Amersfoort recently won the prestigious European City of the World Award, which is a fantastic achievement for the city and its residents. This recognition highlights the wonderful blend of historic charm and modern innovation that Amersfoort has to offer.
It is a city bustling with culture, art and architecture, and nurturing a vibrant community. The residents of Amersfoort are proud of their city and the way it manages to combine heritage and progress.
Along with Estepona in Spain and Exeter in England, Amersfoort was on the shortlist for this international award. The decision on which city would receive the prestigious title was in the hands of the Academy of Urbanism (AoU). This Academy consists of a diverse group of international scientists, experts and politicians.
Amersfoort is in good company with other cities that have won this award in previous years. Previous winners include Berlin, Copenhagen, Lisbon, Porto and Rotterdam.
During their visit to Amersfoort, the Academy jury looked critically at six pillars: attractiveness, economy, sustainability, local character, well-being and accessibility. In the final report, the Keistad received a predominantly positive assessment. The jury praised the city for its high quality of life, progressive planning and preservation of unique heritage and character. Juror Jon Phipps of the AoU emphasizes, "From limiting car access to the historic city center to providing diverse and high-quality affordable housing, the well-being and happiness of all Amersfoort residents are clearly paramount."
The European City of the World Award is a well-deserved reward for Amersfoort's efforts to be an inspiring and welcoming destination for visitors from all over the world. It is an honor that we as Leerhotel Het Klooster are also immensely proud of, and that is why we love to receive people we can show our beautiful city to. We are also always ready to tell our guests more about what Amersfoort has to offer.
Curious about what activities are available near Leerhotel Het Klooster? Check out our page of activities in Amersfoort here.
Welcome to Leerhotel Het Klooster, where we offer not only accommodation, but also a culinary experience to make your mouth water! Restaurant Novice, the restaurant which belongs to Leerhotel Het Klooster, is the place where every meal becomes a feast especially on special days like Easter.
The breakfast buffet at Novice restaurant is always a feast for the taste buds, but on Easter we tried extra hard. Our guests were of course allowed to search for Easter eggs in the hotel and restaurant, because this is of course part of Easter. In addition, our buffet was brightened up with fresh plants and the tastiest sweet treats completely in the spirit of Easter, such as delicious chocolate Easter bunnies and Easter eggs.
At Leerhotel Het Klooster , we always strive to surprise and delight our guests, and our special breakfast at Novice restaurant is no exception. Stop by and let us pamper your taste buds while you enjoy an unforgettable dining experience in our historic monastery. See you soon!
This year, a vegetable garden was established at Leerhotel Het Klooster at the beginning of the May vacation. The vegetable garden is an initiative of the cooks of the restaurant. Through this vegetable garden we will provide you with fresher vegetables and herbs. The construction of the vegetable garden was done by the students and chefs. In the vegetable garden you will find flowers, vegetables, fruits and herbs, among other things.
The flowers from the kitchen garden are edible and are used as garnishes for salads or other blissful dishes from the restaurant. Furthermore, the salads are also rich in our own tomatoes. Around 60 dishes are created per week in Novice restaurant, all containing products from our vegetable garden.
The vegetable garden also has an educational purpose. Among other things, the Hotel School students learn how to plant vegetables and herbs. Every day the students go to the vegetable garden under the supervision of the instructors and see how to care for the garden. But of course, they also learn how to cook with it. Maintaining the garden is done by the cooks and students of Leerhotel Het Klooster.
Dutch Cuisine In the kitchen of restaurant Novice we work with the Dutch Cuisine method. This special cooking method consists of five components that promote Dutch food culture.
At Dutch Cuisine we think about principles that are sustainable for people, animals and the environment. A great example of this is that we work a lot with regional and seasonal products. Below are the five principles:
1. Seasonal and -conscious eating. Thus, the dish tells you what season we are in.
2. Healthy and varied eating. Consider alternation of meat, fish and plant-based
3. Fair and versatile food. As many natural products as possible, without artificial additives.
4. Pay attention to price and quality. Shopping more consciously, thinking about how and where the product was produced.
5. Create a better lifestyle, this is created by following the above principles.
All in all, the vegetable garden is a great success. The guests are very happy with the fresh vegetables and herbs in their dishes. And the students have become a lot wiser about building and maintaining a vegetable garden. Among other things, the 3rd year students learn what maintaining a vegetable garden costs and yields. In addition, they also learn how much you save and what it costs when you buy produce from outside suppliers.
In the future, the cooks want to expand the vegetable garden by growing chickpeas and broad beans, for example. Another future plan is to compost our own waste. But the ultimate dream for the cooks is to make the vegetable garden ten times bigger so that we can cook even more from our own vegetable garden.
We hope to welcome you to our restaurant Novice or Leerhotel Het Klooster so you can experience for yourself our blissful dishes made with the produce from our vegetable garden.
Marit Jansma
Student (2nd year) Hotelschool Amersfoort
Leerhotel Het Klooster, located in Amersfoort, is a wonderful location for overnight stays, meetings and dinners. The hotel offers comfortable rooms, beautiful conference rooms and excellent service. To make it even more attractive and cozy, the lobby will soon get a completely new look.
The major renovation will take place from June 29 to August 26. The hotel will be open during this period and inconvenience will be kept to a minimum.
The Church Hall - formerly intended primarily for church services and now used primarily as a conference room - will become the temporary entrance to the hotel. From there, guests will be escorted to the hotel rooms, restaurant and meeting rooms.
After the renovation, the lobby will include a fireplace, cozy sitting areas in attractive colors, a spacious checkroom and a coffee corner. The appearance of the front office will then become very guest-oriented with, among other things, three separate compartments housing students who will receive guests.
The design for the refurbishment was made by Lykke Moodstore; a recognized company with 15 years of experience and no stranger to our hotel: in March 2022, they atmospherically redesigned the interior of Novice restaurant.
Marit Jansma
Student 2nd year Hotel School Amersfoort
