Frank Fol was the head of the Sire Pynnock restaurant in Leuven (Belgium) for 16 years, where he gained fame with his creative vegetable kitchen. After he sold the restaurant, he became full-time vegetable cooker and worked intensively on flavor development and promotion of fruit and vegetables in Belgium and the Netherlands. To immediately clear up misunderstandings: Frank Fol is not a vegetarian chef. Meat, fish and poultry are sometimes also part of his dishes. He is, however, in favor of eating 100% vegetable at least 2 days per week.
To use more vegetables and fruit in a creative way Frank Fol developed his Denk Groenten! Think Fruit! Philosophy.
You can master that philosophy in 3 steps.
1st step: First choose your vegetables and / or fruit to create dishes. In this way, vegetables become the main ingredient of the dish and determine the taste for a larger part.
2nd step: Choose from the 45 techniques that you will find on the website www.weresmartworld.com You will find quite a few new and lesser-known techniques for processing vegetables and fruit.
3rd step: Choose whether or not meat, fish, meat substitutes or other proteins. The aim is to process 2/3 vegetables in the meals throughout the week.
The week of Vegetables and Fruit
Every year in May the 'De Week van Groenten en Fruit' is organized. This week has been an initiative of Groenteekok Frank Fol since 2009. The main goal is to put the local growers in the spotlight. During the week many activities are organized, including workshops and cooking demonstrations in markets, schools and restaurants, exhibitions and lectures. At the same time there is the "The Week of the Vegetable Region" in Sint-Katelijne-Waver, the heart of Belgian fruit and vegetable growers and auctions, where various companies open their doors to the general public. All activities can be followed on the website www.deweekvangroentenfruit.info
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