Albert Keijl lives in Cape Coral and is a father of four. He has worked at Tarpon Lodge for a year and a half. The restaurant opened to the public in 2000 at 13771 Waterfront Drive, Bokeelia; 283-3999 or tarponlodge.com.

      • Age: 37
      • Birthplace: Oldebroek, Netherlands
      • Culinary training: Four years of chef’s training in the Netherlands; three years of special training for talented chefs in the Netherlands; special training for cold kitchen, warm kitchen, pastry and advanced pastry in Netherlands

      • Former gigs: Absinthe Restaurant, Naples; De Librije in Zwolle, Netherlands, which earned three Michelin stars.
      • Inspirations: Jonnie Boer, executive chef at De Librije in the Netherlands
      • Favorite cuisine to eat: French
      • Favorite dish from your childhood: Mashed potatoes mixed with sauerkraut and sausage
      • First dish you mastered: Chocolate Truffle Tart – many years later we are proud to feature this on the Tarpon Lodge dessert menu
      • Celebrity (living or dead) you’d love to have dinner with: (Dutch singer) Andre Hazes
      • If I weren’t in this business, I’d be: A detective
      • Things you can’t get through the day without: Coffee and a kiss from my girlfriend
      • Favorite quick meal: Peanut butter and jelly sandwich
      • Cooking gods: Jonnie Boer, Paul Bocuse, Cas Spijkers
      • If you had your own cooking show, what would you call it? “The Crazy Chef”
      • Guilty food pleasure: Chocolate
      • Favorite dish on your menu: An appetizer called “Skewer of Bronzed Gulf Shrimp.” It is served over spinach with tomatoes, cucumbers and goat cheese, and topped with red-pepper coulis.
      • Biggest cooking disaster: Using salt instead of sugar in a dessert for a big party
      • What would be your last meal? Sweetbreads over crème of celery with shaved black truffle
      • Most interesting thing in your home fridge right now: Snapper my son caught yesterday
      • Dream vacation: A passenger on a cruise ship in the Caribbean, instead of being the executive chef on one.
      • Oddest thing you’ve eaten, and did you enjoy it? Veal brains. Not enjoyable.

 

In the Kitchen takes a behind-the-scenes look at the lives of area restaurateurs, chefs and foodies. Email ideas to taste@news-press.com