In "What the Farmer Doesn't Know," chefs are serving farming families something different from traditional Dutch cuisine. The farmer's kitchen is taken over by chefs from other cultures. They cook Surinamese roti, Japanese teriyaki, and Moroccan tajine. Will the chefs broaden the culinary horizons of the farmers? Or will the families stick to their traditional potatoes, meat, and vegetables?
What the Farmer Doesn’t Know
In "What the Farmer Doesn't Know," cooks from all over the world take on the challenge of serving our down-to-earth farming families something different from traditional Dutch cuisine. For a week, the farmer's kitchen is taken over by hobby cooks and professional chefs from other cultures. For example, the farmers might have Surinamese roti on Monday, Japanese teriyaki on Tuesday, and Moroccan tajine on Wednesday. Will the cooks succeed in broadening the culinary horizons of the farmers? Or will the farming families stick to their traditional potatoes, meat, and vegetables?
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