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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.
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.
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.
Fresh fruits and vegetables are so tasty and yummy and defiantly the main pillar of a healthy and happy future.
Benoit en Bernard Dewitte
Het kweken en zelf oogsten van onze biologische groenten en fruit heeft ons en ons team zo veel voldoening en inspiratie. We kijken elk seizoen uit naar de komst van de eerste peultjes, prei, courgettes en jonge slasoorten evenals onze bloemen en kruiden oesterblad, dropplant, pimpernel en vele andere! Ook iets voor jou?