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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.
Vegetables are the basis of our Belgian cuisine. Belgians are vegetable eaters, just look at all the small private vegetable gardens! Vegetables are for us, chefs, a source of inspiration for creative and seasonal cooking. They are also super antioxidants.
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.
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.
Picking up vegetables and herbs picked up in our kitchen garden in the morning before dawn gives me such a special feeling! A boost passion that motivates me to create fresh, distinctive dishes. Let's not forget that the real gastronomy germinates on the field!