The development of the dishes is a dynamic process. Derks creations first visit dietetics and speech therapy before it comes to the menu. He even has to keep in mind that some structures disappear as soon as they come into contact with saliva. “Test it,” he says. “Take a bite of custard and let it stand for half an hour with the spoon in it. Then it looks very different because of the enzymes in your mouth.”
The cook creating happiness
There is still a world to be won in the field of Iddsi cooking. At Heliomare they strive to prepare all meals themselves in the long term, with the same love that Derk puts in. But that is also a matter of time and staff. Derk works six hours a week, while he has actually been rejected for 80 to 100 percent. “Sitting still is not an option for me, so I asked as a rehabilitator if I could get started here. I am glad I got that chance.”
Although he has to take it easy, he fantasizes with Christina about how the offer can be expanded. “Maybe in the long term we can collaborate with other authorities in the area? But first the focus is on what we do here,” the two say.
Derk 2.0, as he calls himself, differs from the man he was before his aneurysm – although he is still the same. “My company name was” the cook who creates happiness “. I still do that, but now for people with swallowing problems.”