Quotes

Paul Ivić

Paul Ivić

Küchenchef & Geschäftsführung Tian 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."

Thomas Gügler

Thomas Gügler

President Worldchefs International

"Fresh fruits and vegetables are so tasty and yummy and defiantly the main pillar of a healthy and happy future."

Kanji Kobayashi

Kanji Kobayashi

Chef Vila Aida

"I grow vegetables and herbs by myself in my own fields around my restaurant. I can get many variety of them throughout the year. Seasonal vegetables are so delicious and have a lot of power. For me, harvesting is an inspiration of new dishes."

Aaron Adams

Aaron Adams

Chef and Owner Farm Spirit

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.

Xavier Pellicer

Xavier Pellicer

Winner Best Vegetable Restaurant 2018

"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."

Linh To

Linh To

Project and Event Coordinator - Worldchefs

"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."

Blog

Guido Francque

Guido Francque

Jaco Vandenhende

Jaco Vandenhende

Blog Frank Fol

Frank Fol

Jack Stroeken

Jack Stroeken

Blog Albert Kooy

Albert Kooy

Marc Declercq

Marc Declercq

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