Normally, top chefs let their culinary creations speak for themselves, every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey, inspirations and vision of Mark Captein and Marjolein van der Ham, at Orangerie de Pol.
Interview with JRE-members Mark Captein and Marjolein van der Ham
Introduction
Can you give us a short introduction and tell us who you are?
Mark: My name is Mark Captein, I am 32 years old and originally from Spaarndam. Today, I live in Doetinchem, where Marjolein and I run Orangerie de Pol together.
Marjolein: I am Marjolein, Maître d’Hôtel and co-owner of Orangerie de Pol. After studying at hotel management school, I knew that I wanted to continue in fine dining. I wrote a business plan as my graduation project, and only a few months later Orangerie de Pol came onto our path. Today, we are building the restaurant together, each from our own area of expertise.
What does food mean to you?
Mark: For me, food is a moment to enjoy together and to experiment in order to create something special. That can be an exceptionally good sauce, but it can also simply be something you really feel like eating at that particular moment.
What is it like to run the restaurant together, and how do you complement each other?
Mark: It is great to run the restaurant together because we really complement each other. Marjolein is strong in areas where I am not, which gives me more time and freedom for creativity. I also help manage the team on the floor, giving Marjolein more time to focus on everything behind the scenes. If I am being fair, Marjolein probably complements me more than the other way around.
Early inspiration
Mark, how did you become a chef, and what does being a chef mean to you?
Mark: I have been interested in food from a young age. I went from working in a cheese shop to washing dishes and eventually becoming chef de partie. At some point, you start looking forward to doing it for yourself and developing your own ideas.
That is also what I enjoy about being a chef. You have the opportunity to develop your own philosophy of what an evening out should be. When guests experience that and appreciate what you have created, that is a great feeling.
Philosophy in the kitchen
What is important to you as a chef, and what do you want to achieve through your food?
Mark: I think it is important that the balance between price and quality is always right. Guests should feel that what they receive is worth what they have paid for.
Through my cooking, I want people to experience flavours they would not necessarily think of or be able to create themselves. For me, that is one of the reasons why you go out to eat.
How would you describe your cooking style, and what characterises the dishes at Orangerie de Pol?
Mark: We cook in a modern way, with little waste and top-quality products. We like to explore how much flavour we can get out of every ingredient.
Our dishes are characterised by pure flavours. If we create a dish with pumpkin, for example, we want you to taste pumpkin in its purest form.
Where do you find inspiration?
Mark: We find inspiration everywhere: in nature, different techniques, products and the seasons.
What still excites you most about being a chef?
Mark: We have an open kitchen, so I can see the guests while they are eating. When someone takes a bite, becomes enthusiastic and then scrapes the plate clean, I love seeing that. Those moments are what make me want to keep doing this.
The Essence of hospitality
Marjolein, what does being Maître d’Hôtel and co-owner mean to you, and what is important to you in this role?
Marjolein: It is very important to me that we take good care of our people. Otherwise, there will be no top-level hosts and hospitality professionals left ten years from now. Sometimes a firmer approach or an extra push is needed, but the way things were done in the past is no longer sustainable. Working five days of 14 or 15 hours is no longer of this time, and we want to show that it can be done differently.
I love motivating people and working together towards a bigger goal. I want to keep challenging myself, but also keep encouraging our team to develop.
The Orangerie de Pol experience
What can guests expect when they come to Orangerie de Pol?
Marjolein: A warm welcome. An afternoon or evening they will not quickly forget. We love creating memories and paying attention to the small details.
What is the vision behind Orangerie de Pol, and what do you want the restaurant to represent?
Marjolein: We want to be the restaurant people choose when they have something special to celebrate. We work with luxurious products and love to truly spoil our guests. At the same time, we like to bring creativity into what we do and create a complete experience.
How do you hope guests feel when they leave?
Marjolein: I hope guests leave our restaurant with a real "wow" feeling, and that they enjoyed it so much that they recommend the experience to at least one friend.