Will Jansen

Editor-in-chief of the gastronomy magazine Bouillon. He has written several books about chefs and a series of Dutch Culinary Almanacs. After a while, he began to delve further into the origins of the food we eat. He discovered that the average consumer is often taken advantage of when it comes to the quality of food. Gradually, he acquired a reputation as a culinary philosopher, who encourages people to think about what they put in their mouths.