“Good That It Happened”: Thijs on Turning Criticism into Culinary Growth
Table of Contents
Published: October 26, 2023 | Author: priyashah, world-today-news.com
Acknowledging the Sting
“Sometimes you have to hear that in a painful way,” reflects Thijs, discussing a critical review of his restaurant that initially garnered significant media attention.
Het Parool‘s Assessment
The review, published in Het Parool, praised the restaurant’s ambiance but found the cuisine lacking. It highlighted the high expectations created by the extensive publicity surrounding the establishment. Thijs acknowledges the validity of these expectations, stating, “That is valid, I realy think that is.”
The review’s publication sparked widespread discussion in the media.
A Catalyst for Change
Rather than becoming discouraged, Thijs chose to view the criticism as an possibility for improvement. “If a respected reviewer comes by and thinks about it, then you can either be very proud and not see that as a learning moment or you use it as a means to take a different direction,” he explained.
balancing Viewpoint
While understanding the reviewer’s critique, Thijs expressed a desire for a less personal approach.However, he also accepts responsibility as the public face of the restaurant, acknowledging the justification for the criticism directed towards him.”She’s just right too,” he conceded.
Elevating the Culinary Team
The feedback prompted significant changes within the restaurant. Notably, Thijs appointed a new head chef with experience at the Netherlands’ only three-Michelin-star restaurant. He believes this change was essential for growth, stating, “Sometimes you have to hear that in a painful way, but it is indeed good that it happened.”
Watch the Full Interview
For a more in-depth look at Thijs’s response to the criticism and his vision for the restaurant, watch the complete video interview.
