Our Cressperience, Koppert Cress
The Cressperience takes place in our meeting rooms and demonstration kitchen. Cressperience is an amalgamation of the words ‘cress’ and ‘experience’ and is a concept that has been created to engage our visitors through all five senses.
Cressperience
Cressperience is an amalgamation of the words ‘cress’ and ‘experience’ and is a concept that has been created to engage our visitors through all five senses. Cressperience is used regularly for all sorts of events.
Events
Around 300 groups – varying in size from two to 250 people – visit Koppert Cress each year. Visitors range from suppliers; direct buyers; chefs and catering staff to elected representatives and politicians.
Cresserie
Cresserie is our old company restaurant that has been converted into a bar and meeting room. This room contains yet another surprise for the guests who we welcome. A unique feature is the traditional Chinese door, which was a gift from our Chinese partner Altai Lin. There are more of these elements present in the company that pick up on the Asian influences within Koppert Cress.
Kitchen
This is where chefs meet one another, experiment with the collection and try out various combinations of the products during tasting sessions.
The Molteni Podium IV – also known as the Ferrari of stoves – is also part of the Cressperience. There are only four of these showpiece stoves in the world and it is one of the first stoves to provide chefs with a stage. There is one in Las Vegas, one in the Middle East, one travelling around for the manufacturer and one in Monster in the Netherlands. The stove is fully equipped with induction, halogen and gas burners, as well as a bain-marie, an oven and a griddle. The kitchen is also fitted with virtually all other equipment that you would expect to see in a well-equipped professional kitchen.
In addition, the kitchen is used as a filming studio and is fitted with modern studio lighting. It has been used by the 24 Kitchen television channel to film recordings there with highly acclaimed Dutch masterchef Angelique Schmeinck. It also served for three years as the stage for ‘Recepten van Topchefs’, the successful website where Michelin-star chefs share their kitchen secrets with their peers.
