SYRCO BAKKER, PURE C

This chef had drive and ambition from an early age. At the age of 35, Syrco Bakker has already won several hearts in kitchens and is now at the helm of two-star restaurant Pure C. In addition, the chef cooked the stars of heaven during The Love Edition last year in Restaurant M***. LXRY wonders, who helped him on his way to the top? Who was Syrco's wheelbarrow?Text: Mical Joseph
Image: Chantal Arnts and Special Pixels @ Masters of LXRY 2019

What was your very first job?

“I worked in a strawberry and boxwood nursery at a young age. Through my part-time jobs I soon realized that working a lot gave me my own independence and freedom. My father also used to be a chef and worked at the Hotel School. At family gatherings I was often asked if I wanted to become a chef, but I always resisted. After the nurseries, I started as a stocker at the supermarket, after which I became a dishwasher in a restaurant. At the restaurant I was always curious about the chef and I started helping out a little in the kitchen.”

“To keep my options open, I started my studies at the Hotel School as a catering entrepreneur in order to master the different facets: the focus on the kitchen, managing a business and service. During my studies, I went to the restaurant on Friday afternoon to work and spent the whole weekend in the kitchen. Last year I did my internship at De Librije, where I noticed that I was working well with the team. Because of this internship I was infected with the 'virus' and I knew for myself that I did not want to do Higher Hotel School, I wanted to work in the kitchen.”

How did you end up in your current job?

“After my internship, I worked at De Librije for a year, after which I left for France to embark on a new adventure as a chef. I didn't speak a word of French, but my father said: 'You have to learn a language, that shouldn't be an obstacle.' When I returned to the Netherlands I had eaten twice at the three-star restaurant Oud Sluis. I was literally and figuratively full of it and emailed my application letter to chef Sergio Herman several times, but I received no response. The third time at the age of 22 it was a hit. I sent a very short email with: “Sergio, you can expect an email from me every year, because this is the only restaurant in the Benelux where I still want to work. In the meantime, I continue to gain experience, but one day I will work at Oud Sluis.” After this email I was allowed to do a test run, so the direct approach worked. Through Sergio I started at Pure C as a chef at the age of 25.”

Who was your wheelbarrow in that?

“I've had three people in my life so far who have been wheelbarrows for me. The first is chef Jonnie Boer: De Librije gave me my first three-star experience, the enthusiasm and the basics of cooking. The internships at that restaurant really made me choose to go into gastronomy. The second wheelbarrow is my father, he gave me the advice that if I want to get into the kitchen, I should learn from the best. My father also taught me that it is important to face challenges in life and not see them as limitations. And last but not least, the third wheelbarrow: Sergio Herman. At Oud Sluis and Pure C he gave me the opportunity and believed in me.”

What is your greatest passion in your profession?

“I practice this profession for satisfied guests, it sounds very cliché, but for me it is a very rewarding profession where I create things and receive immediate feedback. In addition, it is also a team effort, which makes it even more fun.”

Who would you like to cook for?

“I would like to cook for Alain Ducasse, because he is a great inspiration in many areas. He always delivers top quality with three-star restaurants and his projects that are of the highest level. So in addition to Ducasse being a top chef, he is also a top entrepreneur.”

What has been the biggest learning moment in your career?

“I started at Pure C at a young age. I of course tackled this with both hands, but the start involved trial and error. It's part of taking the plunge and not being afraid to make mistakes. At the moment it was tough, difficult and challenging, but afterwards I saw how educational it was.”

What advice do you give others?

“If you invest in yourself, gain experience and skills, you become very valuable. I have the feeling that this awareness is less and less these days, partly thanks to social media. Young people act and live 'easier' and everyone wants to be part of everything. That used to be less and I would work at the weekend. Now everyone can see everything about others, which is tempting and distracting. You make a distinction by setting priorities: the investment is worth it in the end.”

Have you been a wheelbarrow for someone?

“I happen to be sitting next to Thijs, the kitchen chef at Blueness. He joined Pure C as an intern, became a full-timer and then my sous chef. I really enjoy seeing people grow and develop, Thijs is one of them. Together we take steps, we spar and who knows what the future holds.”