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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.
Eet meer groenten en fruit !
Een feest van smaken, vormen, geuren en kleuren,
Pure gezondheid uit de schoot van moeder natuur.
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.
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.
Groenten zijn voor mij een geweldige inspiratiebron om steeds weer nieuwe gerechten te maken en onze gasten hiermee te verrassen en te laten genieten.
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.