Merel Korfage's story at Stadsjochies!
28/04/25
Merel Korfage, 23 and living in Utrecht, has been a valuable force in the kitchen of Stadsjochies since November last year. What started as a passion for cooking at home grew into a career choice when Merel decided to put aside her studies in communication and multimedia design. Instead of sitting behind a desk, she chose to enter the culinary world and further develop her talents. We spoke to her about her role in the kitchen, her love for local ingredients and what makes working at Stadsjochies so special.
Who is Merel?
Merel Korfage is 23 years old and lives in Utrecht. She has been working as a garde-manner in the kitchen of Stadsjochies since November 2024, where she mainly focuses on the cold side of cooking, such as appetisers. Her passion for cooking comes from afar: "Food was always important at home, there was a lot of cooking. It was really a thing in the family." So it was no surprise that Merel eventually lost her heart to the kitchen.
From communication to the kitchen
Merel's journey into the kitchen was not immediate. After completing her studies in communication and multimedia design, she began to notice that a 'big people's job' didn't quite suit her. "I didn't see myself sitting behind a desk right away. I am still young and have plenty of time to work, but the kitchen is where my passion lies," she says. She decided to change her course and further develop her talent for cooking. And that's how she ended up at Stadsjochies.
Why Stadsjochies?
What attracts Merel so much to working at Stadsjochies is the unique combination of nature and cooking. "It's so nice to work outside so much. The produce comes straight from the land, so you really have the whole story of a dish. And being just outside the city, having the smell of grass in the air, feeling the sun - it's a really nice environment."
Favourite ingredients
As a garde-manner, Merel is mainly concerned with the cold dishes, and she has some favourite ingredients for that. "Right now I'm working with salmon for the appetiser, and I'm really in love with the florets and cresses we use here from the land. I don't understand how a plant can be so sour, and all those cresses are really flavour bombs. It's incredible how surprising they can be, and the colours are beautiful too."
A message for guests
Finally, Merel has a nice tip for Stadsjochies' guests: "Taste the products separately! Together they make a great dish, but they are also real flavour bombs on their own. It's surprising how delicious all those different products can be."
Curious about Merel's work?
Then stop by Stadsjochies soon and taste the magic of 'The taste of real' in your dish!