About
Ruigwerk (Roughwork)
contextual food
Ruigwerk designs extraordinary food for unforgettable moments. Your environmental perspective defines the meal’s context. Be-it mountaintop, field, elderly home or parking lot; we source specific and unique ingredients to accommodate the palette offered by each geographical setting, with the aim of tickling the most challenging of taste-buds.
Good food fuels the soul. The brainchild of human geographic designer Kamiel Vorwerk and fooddesigner Ernst Ruijgrok, Ruigwerk sheds new light on the contemporary dining experience. By the time you leave the beach, office or racetrack, your gastric senses will have been sizzled.
What is The Environment
Planning and structure defines the geography of the Netherlands. Every social area has a development plan, and every square kilometer is marked out, recorded and considered in the most intense detail. This is not how Kamiel and Ernst see things. Kamiel thrives on finding new and innovative ways of moulding these geographical structures to produce more habitable and sociable spaces. Innovation is the name of the game: architecture need not be bound with tradition. “If you want to renovate a square, give everybody a yellow shirt.’
What is Eating
Food designer Ernst believes food and the act of Dining are fundamental to human interaction. Tasting is an opportunity for play between food and people. The fish you see on your plate, was swimming in the canal running beneath your table moments before. The fish may taste like fish, but it is no longer only the taste that leaves a mark, the experience does too.
We Are Social
Social creatures demand social interaction. Your hard earned beer is not nearly as satisfying if enjoyed alone. Intimacy is key. Ruigwerk understands the importance of social bonds whilst dining, and makes these interactions the focus of its events.
We’re Regular Boys
Kamiel Vorwerk and Ernst Ruijgrok both graduated from Eindhoven Design Academy. Kamiel also completed a Post-graduate qualification in The Sandberg Institute, Amsterdam.
Both men have their feet firmly rooted in the Dutch heritage.This shared background is the foundation of the innovative and inventive approach to gastronomy shared by Kamiel and Ernst.
How We Work
The process is simple. We start with a conversation, where we aim to outline the event’s ambitions. Then we move on to specifics, specifying guests, contexts and gastronomic concepts.
What is Possible?
Ruigwerk champions quality. The smells and surface of our food will invariably have you salivating in your hammock. In moulding scenic objects and influences into the subject of our oeuvre, we create exceptional happenings. No challenge is too great.
Our events invariably provide a new way of considering, and of physically engaging in the act of consumption. We hope to shock your senses and your palette to new expectations; but bear in mind that we can also provide scenarios for malling and seeing, not only eating.
