08 Fond’uerope - The Netherlands

Entering Institute: De Trap, Amsterdam
Contact / Supervising teacher: Elsbeth Bult
Author/s: Bart Danon, Martijn Magré
Length: 3 min.

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www.fonduerope.eu
The cook looked around his kitchen. It was a normal day, no different from any other day. The cook prepared European style dishes, from Köttbullar to Tzatziki, from Yorkshire pudding to Bortsch. He was known for his creative menus, combining highlights of all the different cooking traditions of Europe. He was the most successful cook in Europe, famous even beyond Europe’s borders.
But over the years the cook grew sad, depressed even. ‘It is not right…’ he thought ‘Something could be so much better…’.

Then it slipped into his mind, this something, and it was not just some vague idea. From the very first moment it was a clear thought, a realisation, it was already a well-defined plan, and he knew just what he had to do. It slipped into his mind and got stuck there. The cook realised that no thing or person could resist this. It would have to happen, or all basic logic and all physical laws would become invalid, meaning no less than the end of the world and the universe as we know or think we know it today.So he began…So he collected…So he cooked…To cheese or not to cheese, that is the fondue.