‘I can rely on them blindly. The quality is always consistent.’
Consistency at scale meets creative freedom. Discover how Jelle Cattelein delivers up to 1,500 desserts a week with complete confidence, using reliable Debic Desserts bases to craft high-quality, versatile creations every time.
In Kuurne stands Huis van Wonterghem, a banquet hall and catering company that has been serving celebrations for decades. Chef Jelle Cattelein started here as a teenager, dreamed of becoming a chef in the event industry, and worked his way up through renowned kitchens like Table d’Amis, Hertog Jan and La Durée before returning as head chef at age 24. Today, he leads the kitchen operation across four venues, sometimes catering up to eight locations per day during busy summer periods.
For Jelle, desserts present a unique challenge compared to his expertise with fish and meat. ‘A piece of fish, a piece of meat — that’s second nature to me. Desserts require me to really invest time and thought.’ This is where Debic Desserts became essential to his operation.
‘We sometimes handle 1,500 desserts per week’, explains Jelle. ‘With a large team and events at external locations, I need to trust my mise en place completely. Often, desserts are simply pulled “out of the cart” and plated on-site. There’s no room for error.’ His complete confidence in Debic Desserts becomes essential: ‘I can rely on them blindly. No matter who on my team prepares them, the quality is always consistent. I love working with Debic. The whole team does.’
The efficiency, consistency, and peace of mind? That’s invaluable in professional kitchens.
His bestselling dessert year after year? Panna cotta with lemon and lime zest, rosemary, red fruits, and sorbet. ‘When you have a summer wedding in the garden and we serve this, people say “Wow, this is pure summer!” They taste the rosemary, and sometimes we serve it with a shot of limoncello — that’s why we add that extra citrus zest.’ The preparation couldn’t be simpler: ‘Just open the Debic bottle, add rosemary, infuse for an hour on gentle heat. On service day, plate with red fruits, crumble some sprigs, maybe add flowers if available.’
While his guests often prefer classic desserts, Jelle loves adding his creative signature. ‘I portion the desserts in silicone moulds and finish them with velour spray for a contemporary look. Debic Parfait is perfect for this.'
You can’t taste the difference from homemade. It’s all about your personal touch.
His enthusiasm extends beyond his own kitchen. ‘If I met a chef who wasn’t using Debic Desserts yet, I’d tell them to seriously reconsider. You can’t taste the difference from homemade, and it’s all about your personal touch. But the efficiency, consistency, and peace of mind? That’s invaluable in professional kitchens.’
From the Debic Dessert range, the kitchen works primarily with three products: Panna Cotta, Crème Anglaise, and Parfait. ‘These bottles line up perfectly in our cooler’, says Jelle. ‘They’re consistent and incredibly versatile. You can create countless variations in flavours and textures.’ The Cream 35% remains their highest-volume purchase, while the Culinaire Original is specifically chosen for home made vanilla ice cream because of its softer structure and lower fat content.
Get inspired by Jelle's sweet creation
Ready to change your dessert game? Discover how smart prep, the right trends, and Debic Desserts semi-finished products turn every table into fans instead of just full.
Start with Debic Desserts
