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LEARN HOW TO EVALUATE LIKE A VEGETABLES CHEF!
Evaluating a restaurant is a competency. By following this E-learning you will become a master in evaluating vegetables restaurants.
As culinary professionals, it is our privilege and duty to calibrate our community to the rhythm of the seasons. The rewards are numerous; health and joyful pleasure among them.
Switching to a more plant-based diet, meaning more fruits and vegetables, helps refresh my body and mind. After all, it is not only healthier for me but also for the planet
Eet meer groenten en fruit !
Een feest van smaken, vormen, geuren en kleuren,
Pure gezondheid uit de schoot van moeder natuur.
I consider Italy the country of vegetables, which are fundamentals in my kitchen and in the kitchen in general nowadays. At the beginning of my carreer when I thought about the creation of a new dish, first I thought about the proteic element and after the pairing with vegetable. Now it's the opposite, I first think about vegetable and then I pair the vegetable with the proteic element. Thanks to this, my menus are more harmonious. W kitchen, W vegetables!
Bas Van Kranen
"Time creates creativity" We are creating a new generation of food with surprising vegetables and preparations from all over the world. This evolution started with the fascinating farmers and foragers around us who are sharing knowledge and dare to take lots of risks.
Groenten zijn voor mij een geweldige inspiratiebron om steeds weer nieuwe gerechten te maken en onze gasten hiermee te verrassen en te laten genieten.