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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.
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.
Eet meer groenten en fruit !
Een feest van smaken, vormen, geuren en kleuren,
Pure gezondheid uit de schoot van moeder natuur.
Groenten zijn voor mij een geweldige inspiratiebron om steeds weer nieuwe gerechten te maken en onze gasten hiermee te verrassen en te laten genieten.
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.
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.