SERGIOLOGY, not just a cookbook!

This week, 3* Michelin Chef Sergio Herman has launched Sergiology.
It’s not just a cookbook!
No it’s a document containing the sources of inspiration of the Chef of Restaurant Sluis in Oud Sluis. For Sergio this is his ‘magnus opus’: his biggest work! The master chef created the book/art object together with two of the best photographers in Europe: food photographer, Tony le Duc and portrait photographer, Stephan Vanfleteren.
Sergio Herman: ‘Sergiology relates to everything that made me what I am today, including some of my big sources of inspiration such as citrus fruit and the sea but also the work of artists such as Anton Corbijn and Luc Tuymans, designers such as Studio Job and Piet Boon, my peers including Rene Redzepi and Marco Pierre White and my wife, Ellemieke, of course.’
Audio device
The interviews with the people in the book were conducted over a three-year period. Readers can use the audio device and headphones supplied with the book to listen to these interviews. As you look at the photos in the book you can hear these people talking about their life and work, as if you were visiting an exhibition and given an audio guide with information about the work on display.
Recipes and diagrams
In addition to the audio interviews Sergiology contains over 50 recipes, each consisting of four or five separate preparations. The recipes have been made more accessible thanks to diagrams, and have been completed with 60 basic recipes. Readers thus can regale themselves with 250 different preparations, which they can use, in combination or individually, to create their own amazing dishes.
WASARA design disposables used at the presentation
We are very proud of the fact that during the presentation of Sergiology WASARA design disposables have been used by the chef. Sergio has discovered the beauty and its unique design but also the user friendliness.