Who eats what, when, where and why?
This is the core question in my business. I am a trend-researcher and food-watcher. In other words, I make useful remarks about trends in nutrition and food, and about the way in which we eat. I translate this information for you. In the form of advice, concept or product. And what do I base this on? Years of experience in the business, apassion for eating and an open outlook on the world and the people who inhabit it!
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Workshops
During my workshops, I teach the participant to recognize and analyse the world of diverse consumer groups. I work with the modules ‘Knowledge and Practice’
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Culinary Concepts, Products and Communication
Helping other people come up with new ideas, side-tracking them unexpectedly, or helping them convey a message is a source of great inspiration to me. I go about this in various ways.
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Research
As a food rebel, I carry out research (individually or in association with others) into remarkable developments within the food business that people are unwilling to see or acknowledge. Because they stir up questions, demand action, or simply go against the normal traditions.
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
The world of food & trends
In my lectures for producers and consumers, I provide insight into connections and relationships. Where trends come from, what is the difference between a trend and a hype, and how you yourself can discover and apply trends.
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Signalling and translating
What we eat, where we eat and with whom we eat depends completely on the world around us. This even influences the way we cook and the tasty results we dish up on our plates. This realization is a determining factor for my work as a trend-researcher.
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Columns
In my monthly column for Food Personality, I assess the business with regard to the balance between good taste and commerce. I give my personal views on food in each issue of the publication Smaakmakend, of which I am chief editor.
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Recipes
For years now, I have been making daily notes about what I cook, what I buy, and what I throw away (very little). These have now become unique trend documents: with a special recipe every week. A monument to developing trends.
WHAT DOES AMMERLAAN FOOD & VISION OFFER?
Books
I have produced over 40 cookery books for various companies. They have all been well received by both client and consumer. Click on the image for a short description of the relevant cookery book.
LATEST
Het eerste assortiment bevat negen bijzondere wintergroenten,
waaronder chioggia bietjes, regenboogpeen en wortelpeterselie.
BIJZONDER INITIATIEF
HollandseGrond is een bijzonder initiatief van foodwatcher Anneke Ammerlaan, dat heeft geleid tot
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Vanaf 9 november is bij C1000 ons nieuwste boek: Werelds Koken op z’n Hollands verkrijgbaar.
Meer dan 200 buitenlandse recepten die snel en eenvoudig kunnen worden bereid. Met ingrediënten die vaak al in het keukenkastje of in de koelkast
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Een chique bonengerechtje met een verrassende anti-verspillingtouch. Van de velletjes en de gemalen amandelen die na het zeven overblijven, wordt namelijk nog een lekkere tapenade gemaakt. Lekker op toast bij de soep of als borrelhapje.
De basis
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Bij de borrel lekkere knabbel-erwten. Een simpel recept dat Yolanda van der Jagt begin dit jaar maakte voor Smaakmakend. Wij zijn er dol op.
Voor de dip heb ik gepelde tuinbonen van de Turk gebruikt. Deze hoeft je, net zoals spliterwten, niet voor
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Bonenlunch
Die komt geheel uit de voorraadkast en de restjes in de koelkast. Een goed moment om het blik Amerikaanse witte bonen met mosterd en honing, waarvan de datum al een minimaal een jaartje is verstreken op de maken. Een verloren
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