Lunch at Bulsink: Responsible and delicious
We frequently build and renovate hotels, restaurants and bars for our clients in the hospitality sector. Recently, we also carried out extensive renovations in our own company restaurant. Every day, our colleagues can enjoy a responsible and delicious lunch here, prepared by our private chef Gülnur Nielen-Saridayi. She explains why she prefers the term ‘responsible’ over ‘healthy’ cooking.
What aspects do you consider when putting together the menu?
“I look at sustainability, balance and vitality. How can we ensure that employees can enjoy a delicious yet responsible meal and not feel that post-lunch slump at three in the afternoon? Here, I prefer using the term ‘responsible’ rather than ‘healthy’.”
“For example, we also sometimes serve croquettes. But if we serve egg salad with mayonnaise or croquettes one day, then the next day we’ll make something with fewer carbohydrates. And the croquettes aren’t prepared in the deep fryer, but in the oven. Also, we don’t serve them on one of those soft white buns you munch on after a night out, but on farmhouse bread. Then you automatically eat with knife and fork. Much more relaxed, much better.”
If you serve a chicken sandwich with a side salad, that hundred grams of salad gets eaten. If I serve a bowl of salad, that doesn't happen.
“The way the food is presented makes a big difference. For example, you can prepare a large bowl of salad, but not everyone will spoon some of it onto their plates. If you serve those same people a chicken sandwich with a side salad, they will eat it. I often get that feedback from employees who don’t normally eat such a varied diet. That they actually like it. Then the hundred grams of salad does in fact get eaten. If I serve a bowl of salad, that doesn’t happen.”
“When someone new comes here, I ask what their favourite dish is. One or two weeks later, I’ll then surprise everyone with something inspired by that.”
Do you decide what everyone is served every day, or is there something like a menu of options as well?
“There is one menu that changes daily, also for the sake of no waste. I decide on the menu together with my team, but it is often also the result of interaction with Bulsink employees. If someone new comes here, I ask for example what they like, what their favourite dish is. One or two weeks later, I’ll then surprise everyone with something inspired by that. It’s also nice for the new employee.”
“It’s all about mutual inspiration. Some employees also text me at the weekend for ideas. And on my Instagram page, I show my followers what we eat at home every day. A lot of people from Bulsink follow me there and I often get pictures back, too: ‘look at my take on that, Gülnur’. It’s so nice!”