How to become a vegetable restaurant/chef in 2023?
1. Health :
Create dishes starting from a basis of vegetables and plant-based ingredients, with or without meat, fish or other proteins. Vegetables become the main component of the recipe which levels up the flavours to a greater extent. Plant-based ingredients feature many benefits, get familiar with them, learn how to use them and communicate about them.
2. Taste :
Use healthy vegetable sauces to flavour and finish up dishes. Légumaises® are a healthy and tasty alternative to many mayonnaises or other sauces. This way, you very easily increase the % vegetables in your recipes.
3. Balance :
Aim for a minimum of 2/3 vegetables in a meal. Dare to include pure vegetable creations in your tasting menu(s) or in the proposed choices on the menu! Think vegetables! Think Fruit!®.
4. Colourful :
The colours of vegetables are unique, playful and vibrant. Vegetables and vegetable sauces are like the paint on a vegetable chef's palette.
5. Creativity :
Experiment with new flavours and the 52 We’re Smart® culinary techniques to prepare vegetables and plant-based ingredients.
6. Quality :
Work only with quality products. Don’t forget about those forgotten and trendy vegetables. Local vegetables and fruit have so many assets, use them to their fullest.
7. Seasonal :
Our local vegetables are at their best during a certain period of the year. A vegetable chef capitalises on these strengths. Every region has his own seasons, so keep this in mind and take advantage of them!
