Food, Ghent
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What we already know about Models Kitchen-a life inspiration day

Cesar Casier, for the ones who know him, is adorable. Always was.

Nobody was surprised when he took on a succesful modeling career and moved to New York.
His blog about his life and friends is really fun to read and is like his personality: fresh, open en no nonsense.

It’s on this blog I first read about him writing a cook book.

Another cook book, you might ask. Yep!

Photos: Courtesy of Cesar Casier

And what is the book about? First, it’s called ‘Model Kitchen’. Other names like ‘Cesar’s salad’ or ‘ Models do eat’ did not pass. Enjoy about 75 recipes in Casier’s Model Kitchen, with contributions from his top model friends with off course very yummie food and fashion pics.

 “I have this great passion for food and fashion. I left home for modeling and I didn’t want to go to all these fast-food restaurants, so I started to learn to cook,” Casier explains in an interview with

“So, I decided to make a cookbook about what models eat.I have a bucket list of things I want to do in my life, like make a club hit, go to Sydney, go bungee jumping, and also make a cookbook. This one, I can stripe off.”

Photos: Courtesy of Cesar Casier

Think healthy, easy and affordable recipes along with Casier’s favorite local hot spots in the big fashion cities like our beloved Café Gitane or Peels in New York.

A foreword by Derek Blasberg, styling by Tom Van Dorpe, and contributions from Lily Donaldson, Milla Jovovich, Karlie Kloss, Lindsey Wixson, and Bette Franke. From Jovovich’s baked salmon with asparagus, a Julia Restoin-Roitfeld chicken dish to Ceesie’s own juice cleanses and skinny dips. We can’t wait!

For the ones who want to run to the store, hold your horses!

Model Kitchen goes on sale in Belgium early next month and in select stores in the U.S. shortly after.

Photos: Courtesy of Cesar Casier

recipe preview? Here we go!

The Cesar Salad

For the salad:

-2 chicken filets

-1/2 head of iceberg lettuce

-2 eggs

-1 slice of whole-grain bread, toasted

-1 pear

-1 radish



-2 egg yolks
-5 anchovy filets, packed in oil

-1 clove of garlic

-olive oil

-1 teaspoon mustard

-lemon juice

-salt and pepper

Wash and shred the lettuce. In the meantime, bring some water to a boil in a small saucepan. Season the chicken with salt and pepper and place it on a baking sheet in the oven. When the water boils, cook the eggs until they are hard-boiled (8 to 10 minutes). Peel the pear and cut into slices. Also lay the pear slices on the baking sheet and broil, but for no more than 20 seconds. Arrange the lettuce in the center of the plate. Peel and quarter the hard-boiled egg and place on top. When the chicken is ready, cut it into pieces and cut the toast into small squares. Add to the salad. Finally, top the salad with the grilled pear slices and thinly sliced radish. Serve with Caesar dressing on the side.

For the dressing, Mince the anchovies and grate the clove of garlic. Place the egg yolks in a bowl and add the anchovies, garlic, and mustard. Mix thoroughly and gently fold in a bit of fruity olive oil and a little lemon juice until you have a smooth dressing. Season to taste with pepper and just a bit of salt. The dressing won’t need much salt because the anchovies are salty enough.

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