27-03-2012 | 13.51
Deejay Dimitri Kneppers is a living legend. He’s the man behind the major breakthrough of Dutch house music in the late eighties, early nineties. Worldwide, that is. Now he is getting ready for his solo all nighter on March 30th at TrouwAmsterdam. What is it that keeps him on his feet till dawn? Everything you always wanted to know about Dimitri’s diet, but were afraid to ask.
“Alright, I confess: I am a foodie.” After three minutes on the phone the message is clear. Dimitri Kneppers is a true gourmand. A piece of tender meat, some fresh vegetables on the side and a wide variety of French cheeses is what makes this guy happy. But only when he’s enjoying a day off. “This may sound crazy, but I can hardly eat anything shortly before I start spinning my records. Even after all these years I’m still pretty nervous. I guess you could say I need the adrenalin. It really keeps me focussed, you know. But then I realize you do need to eat something to be able to make it through the night. So I stick to healthy stuff like poultry or fish and lettuce. No, I don’t eat red meat right before a club gig. It makes me fall asleep.”
Dimitri is known for his excellent taste. Whether it’s music or the food on his plate, this guy knows exactly what he wants. “I do love vegetables. Spinach, cauliflower, Brussels sprouts, chicory… you name it. Especially when it’s grown organically.”For those who didn’t know yet: Dimitri took a three years sabatical to become a farmer. Well, sort of. Actually he was a therapeutic worker, helping mentally distressed people by teaching them how to grow their own vegetables. “Tomatoes, red peppers, string beans, they were all grown with a lot of attention and therefore they were terrific in taste. You won’t find a similar quality in any supermarket whatsoever.”
Will we see Dimitri in TrouwAmsterdam’s restaurant on the 30th of March? “I know that the food in your restaurant is awesome. I remember having dinner on NYE 2012 and every bite was memorable. Lots of veggies, just what I like! But this coming Friday I’ll be standing in my own kitchen, probably preparing some kind of dish with mashed potatoes and endive. Spinning records solo for six hours in a row is quite intense. I do need to prepare myself mentally and the best way to do so is in the quietness of my own home.”
Text: Bonita van Lier, freelance culinary journalist. Published in e.g. Wining & Dining, The Taste of Life and Bouillon Magazine. Always searching for true flavours and the stories behind the ingredients. Twitter @CuliLady