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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.
Groenten zijn voor mij een geweldige inspiratiebron om steeds weer nieuwe gerechten te maken en onze gasten hiermee te verrassen en te laten genieten.
Fresh fruits and vegetables are so tasty and yummy and defiantly the main pillar of a healthy and happy future.
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.
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
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.
Eet meer groenten en fruit !
Een feest van smaken, vormen, geuren en kleuren,
Pure gezondheid uit de schoot van moeder natuur.