Kenneth Boumann, a vibrant octogenarian from Ghent, is set to celebrate his 80th birthday this year with a remarkable culinary feat: he has not cooked for himself in over six decades.
In a unique culinary journey that began in his student days, Boumann has maintained a daily tradition of dining out, making his way through various eateries in Ghent.
"I've never cooked myself," confessed Boumann in a recent interview with VRT, citing his busy schedule and a passion for exploration as the reasons behind his culinary choices. From his days as a linguistics teacher at Ghent University to a 30-year career as a senior translator at the European Commission, Boumann continued his dining escapades, often enjoying meals at company restaurants and nearby establishments.
Even after retirement, he found new addresses to savour his daily fare. He even managed to continue during the Covid-19 pandemic, when a chef he knows went the extra mile to cook especially for him during the crisis.
'It's important to enjoy life'
Boumann's retirement has not slowed him down; in fact, it has allowed him to delve into his passion for the colonial history of the Netherlands. Born in Curaçao and raised in Suriname, with Dutch colonial ancestry, Boumann proudly curates an extensive collection of books and documents related to this history. His days are consumed by reading, writing letters, and scouring antiquarian bookshops for unique pieces to add to his collection.
Despite his Spartan work regimen, which starts at 03:00 with a simple breakfast of gingerbread, Boumann manages to balance his dedication to historical research with his love for fine dining. Around 11:00, he begins planning his lunch, reaching out to a restaurant to inform them of his impending visit. The chefs, familiar with his preferences, craft a personalised menu for him, ensuring each meal is a delightful surprise.
Boumann's financial independence, coupled with the absence of children to provide for, allows him to fully enjoy his daily restaurant visits. "It's important to enjoy life," he told VRT. He acknowledges that dining out incurs some costs, but his limited expenses primarily revolve around his historical collection and feline companions, Zwartje and Aagje.
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Once accustomed to dining with his late wife in various locales, Boumann now finds solace in solitary dining. He believes that the quality of food alleviates the need for conversation and enjoys these peaceful moments to himself.
Despite his solitude, Boumann remains in good health, following a disciplined routine that includes abstaining from food for the remainder of the day after lunch and restricting his diet to fish.
The staff at the restaurants Boumann frequents have become familiar with his presence, and he, in turn, knows them by name. Conversations with the hostess and chef often extend beyond the culinary realm, as Boumann shows genuine interest in the well-being of their families.
As he enters his eighth decade, Kenneth Boumann continues to exemplify a life well-lived, marked by a harmonious blend of intellectual curiosity and culinary delight.
