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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.
Food is much more than just sustenance. Cooking means taking responsibility for and respecting our resources, our regional economies, the diversity of nature and other cultures and all the people who share this vision. Looking at food holistically can change a lot. Our eating habits affect the economy, the environment our social lives and our health. My desire as a chef is not only to delight my guests with my cooking, I also want to connect them with nature.
Eet meer groenten en fruit !
Een feest van smaken, vormen, geuren en kleuren,
Pure gezondheid uit de schoot van moeder natuur.
Curious questions leads us to a very different side of life- it creates knowledge certainly a science - but also the answer the future is green! Do not wait for the change- be yourself the change you want.
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.
Being able to work with organic and biodynamic vegetables and fruits, allows me to make a more conscious cooking together with a knowledge of Ayurvedic nutrition. Life on green food.
Groenten zijn voor mij een geweldige inspiratiebron om steeds weer nieuwe gerechten te maken en onze gasten hiermee te verrassen en te laten genieten.