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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.
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.
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.
Le monde ne tourne plus rond, mais chacun peut protéger son monde.
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!
Carefully grown fruits and vegetables are an inexhaustible source of emotions and pleasure. The protagonists of the dishes enrich them with colors, flavors and fragrances, making them vital and rich in the best energy
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.