WILLEMSTAD – Dutch cookbook author and fermentation expert Meneer Wateetons will travel to Curaçao from May 4 to May 17 to lead a series of exclusive culinary workshops.
The visit is organized at the invitation of Caribbean chef Helmi Smeulders, who will host multiple intensive courses aimed at professional chefs and ambitious home cooks.
The program offers a wide range of hands-on training. A two-day vegetable workshop will focus specifically on elevating vegetables through advanced techniques, targeting chefs and food professionals. Additional sessions include sausage-making and nose-to-tail butchery, where participants will break down an entire pig and prepare it in various ways. A fermentation workshop is also part of the program, giving participants the opportunity to create products such as hot sauces.
One of the highlights is a multi-day trip to Klein Curaçao, where participants will camp and cook in nature. Activities include fishing, hunting lionfish for those who dive, foraging for wild ingredients, and preparing meals together using a self-built underground oven.
The workshops are designed to be small-scale, allowing for direct interaction, tasting, and hands-on experience. Rather than focusing on recipes, the sessions emphasize technique, understanding, and practical knowledge that participants can immediately apply.
More information about dates and the full program is available through the event calendars of Helmi Smeulders and Meneer Wateetons.