Final Tournament Meal Prepared by Wilfried Asschert
14 June 2026“I’ve Retired Myself”
It’s Saturday evening, and the teams are being served a three-course dinner in the sports hall, which has been transformed into a restaurant. Traditionally, this is provided by Marveld Recreatie, the main sponsor of the tournament. But tonight’s dinner has a special significance: it’s the last hot meal that Wilfried Asschert has prepared for all the players at the tournament. Wilfried is the head chef of the restaurant at Marveld Recreatie. “In the past, the meals were still served in the hall at Marveld,” Frank Walterbos explains. “But once, the hall was occupied because there was a party. And that’s how we ended up in the sports hall.”
A Very Pleasant Collaboration
The first course is tomato soup. Several large pots of soup are needed to serve everyone a bowl. Meanwhile, Marco Frank takes the stage and asks Wilfried to come forward. “Thirty-six years ago, Marveld became a sponsor of the tournament. And right in the first year, Wilfried prepared meals for the participating teams—not just hot meals, but also breakfasts and lunch packages. He did an excellent job. And this is his last year as head chef. On behalf of the Marveld Tournament, we’d like to thank Wilfried for everything he’s done. It’s been a very pleasant collaboration. Wilfried, thank you, and let’s give him a big round of applause!” As a token of gratitude, Wilfried receives a towel with the logos of all the participating teams this year. Wilfried then quickly leaves the stage to coordinate the serving one last time.
Years of Experience
“I’ve retired myself,” Wilfried says a little later. “I’ve always said that when I turn 65, I’ll stop. That’ll be next year. The opportunity arose in good consultation with Marveld. I’ll stay on for two half-days to support Mike.” His successor is Mike Lenderink. “He’s also from Groenlo. We’re keeping it in the family,” Wilfried laughs. Today is his final act for the Marveld Tournament: preparing food for over 450 people. But Wilfried, with his years of experience, isn’t phased by this. “I always tell the guys: ‘Don’t look at the total number, but divide it into portions. Portions that are manageable. And what you can manage, do it four or five times.’ We once had the Special Olympics in Groenlo—we had to prepare meals for 3,200 people then.”
Chapeau!
After the soup comes the main course: chicken schnitzel, mixed vegetables, potato gratin, mashed potatoes, and a salad. “And of course, apple sauce for the Dutch. It’s a must,” Wilfried laughs. Meanwhile, the kitchen at Marveld also has to prepare a buffet for 150 people at Marveld. And that’s not all— the à la carte restaurant for about 100 people is also still running. “All of that comes from the same kitchen.”
Chapeau to Wilfried and his team!
