PHOTOS OF HOW IT FELT

Some artists work with paint, others with textiles, but for Frederieke Bloem, her medium is something far more ephemeral: food. Not just food as sustenance, but food as storytelling, as performance, as a multi-sensory experience that brings people together. In a world of fleeting trends, Copain has built something that feels both fresh and deeply rooted in tradition—an approach to fine dining that fuses gastronomy, set design, and artistic collaboration into something entirely its own.

From the Alps to the Table: An Unconventional Path

Unlike most chefs, Bloem didn’t begin her career in a kitchen. Instead, she found her way into food through the winding trails of the Swiss Alps, working as a ski instructor and cooking in chalets, where she developed a deep appreciation for hospitality and the communal act of dining. But her ambition reached beyond rustic meals for weary travelers.

Returning to Amsterdam, she sought something more refined—something that blended fine dining with the raw, nature-driven elements she had come to love. That desire led to her first private dining experience, an intimate gathering where she curated every element—from the menu to the table settings, even down to the hand-selected vintage silverware that she borrowed from her mother’s personal collection.

“It wasn’t just about the food,” Bloem reflects. “It was about the feeling, about creating something that would stay with people long after the plates were cleared.”

Building a Reputation Through Word of Mouth

Like many creatives, Bloem’s career wasn’t built on flashy marketing campaigns or grand openings. Instead, it grew organically—a whisper in the right circles, an unforgettable meal that lingered in the minds of guests. The early days were a whirlwind of word-of-mouth referrals, each event leading to another, expanding her reputation among those seeking a bespoke dining experience unlike any other.

One pivotal moment came when she was asked to host a private birthday dinner in Zaandam. This wasn’t just a meal—it was an immersive event, complete with a mood board, custom tableware, and a menu designed to reflect the personal tastes and cultural background of the guest of honor. It was, as she calls it, her first “real” dinner.

“That was the turning point,” she says. “It was the first time I had complete creative control, from the food to the flowers to the flow of the evening.”

That moment launched Bloem into a new league of event dining, attracting high-profile clients and brands who wanted her signature mix of artistry and culinary craftsmanship.

Conceptual Dining: Where Food Meets Art

Bloem’s approach to food is deeply conceptual—more akin to an art installation than a traditional catering service. She believes in designing an experience that transcends the plate, weaving together visual, textural, and narrative elements into a cohesive whole. Her events are immersive affairs, where every detail tells a story.

One of her most striking collaborations took place in the wildflower garden of the Embassy of the Free Mind Museum in Amsterdam. Partnering with other creatives, she curated a multi-course meal inspired by the environment, incorporating foraged ingredients, hand-painted ceramic dishes, and an evolving tablescape that changed throughout the evening. It was dining as performance art, a seamless blend of nature, design, and gastronomy.

“I want people to feel something when they sit down at my table,” she says. “Not just eat, but engage with the food—to see it, to smell it, to understand where it comes from and why it matters.”

Nature, Nostalgia, and the Ritual of Dining

A defining characteristic of Bloem’s work is her deep connection to nature. She doesn’t simply cook with seasonal ingredients—she curates menus that reflect the landscape, incorporating elements like charcoal-infused butter, wild herbs, and fire-roasted game. At one particularly memorable dinner, a client from Iceland requested a menu that reflected his homeland. Copain responded with a meal centered around lava stone grilling, fermented elements, and a centerpiece featuring hand-harvested seaweed.

Her love for nostalgia is also evident in her work. Growing up in a family that cherished hospitality, she was surrounded by the ritual of beautifully set tables, heirloom glassware, and meals that lingered for hours. Even now, much of her early collection of tableware came from vintage pieces her parents collected over decades.

“My mother spent 40 years curating this collection of silverware and linens,” she says. “It felt natural to incorporate those elements into my work, to make every meal feel like a memory in the making.”

The Challenges of Artistic Integrity in a Commercial World

Despite her growing success, Copain faces the same dilemma as many artists—balancing creative integrity with commercial viability. Many of her high-end brand collaborations come with constraints, requiring her to adjust her creative vision to fit corporate branding.

“Sometimes, a brand will say, ‘We love your work, but we need everything in this one color scheme,’ or ‘Can we make it more Instagrammable?’ And that’s where it gets tricky. I don’t want to just create something that looks good in photos—I want it to feel good in real life.”

To counteract the creative limitations of corporate work, she is investing more time into personal projects—curating her own independent dining events, pop-ups, and immersive food experiences where she retains full artistic control.

A New Chapter: The Future of Copain

As demand for her work grows, Bloem is now in the process of establishing a permanent space, Copain, a venue where she can host private dining experiences on her own terms. Located in NDSM, Amsterdam’s creative hub, this space will serve as both a studio and an event space, allowing her to explore even more ambitious collaborations with artists, designers, and musicians.

“I want to push boundaries,” she says. “To create something that doesn’t just follow trends, but sets them.”

Her long-term vision is not just about food—it’s about storytelling, about blurring the lines between dining and design, about creating experiences that leave a lasting imprint.

“At the end of the day, people might not remember exactly what they ate,” she says. “But they’ll remember how they felt. And that’s what makes it worth it.”

Visit Copain here