Stories

On November 11 the very best vegetable chefs of the world for 2025 will be revealed in London. Frank Fol, founder of We’re Smart World, is very proud to introduce Chef Kirk Haworth of Plates in London as the patron of this award ceremony. 

The non-profit organization École à Table develops and implements a support model for primary schools in the Wallonia-Brussels Federation, as well as for meal providers and kitchens.

With great respect, we say goodbye to Edwin Loos – chef, We’re Smart believer, and editor-in-chief of Saisonnier Magazine.

Sometimes I have a hard time with people that do not respect food! Food does not just end up on your plate, it takes a whole journey from field to fork. Read more...

Chairman Frank Fol honoured by L'Academie Culinaire de France

We're Smart was present at the Forum Gastronomic Girona in Spain. A debate about Pure Plant based innovations and a showcooking with 5 Radishes Chefs

4 Top 10 chefs talking about We're Smart World movement

From now on We’re Smart^® World, Saisonnier Magazine and Gastrogilde will organise an international & 100% Plantbased chefs battle with the chefs of the future & hotelschools from all over Europe.

It’s time to not reinvent/revolutionize, but rather evolve the way we eat. To eat according to the Mother Earth principle. This principle is born as an ode to nature and our human health, while respecting our responsibility as food producers and food processors.

In these turbulent times, we are even more aware of our health than usual.  On the one hand not being infected by Corona and on the other hand making sure we live extra healthy lives. Nutrition is the most important pillar of a healthy lifestyle, in addition to exercise and relaxation.

Sustainability has only become a hot topic in recent years. Yet sustainability is of all times & was historically embedded in our culture. This has been slow at first since the Industrial Revolution and the more recent the faster. To stay in our hospitality sector: food and drink was the health pharmacy of man; today no one is aware of this task & interpretation, let alone that in gastronomy there is still attention paid to it …

'Strange times' you hear all day long, strange situations, empty streets and empty restaurants. Everyone works at home behind their laptop in video calls with Microsoft Teams, Zoom or the renewed Skype... We are confronted with surpluses from agriculture.

If one thing is clear in these coronation times, it is that healthy people are more likely to get through an infection with the virus than unhealthy people. After all, the coronavirus poses a significant risk to people with pre-existing health problems such as diabetes and heart disease, as well as overweight and obese people.

Een Nederlandse eetcultuur…. Hebben we die dan?

Nog steeds is het moeilijk om uit te leggen wat onze Nederlandse eetcultuur is. Frankrijk heeft eeuwen bepaald wat onze eetcultuur is. Eerst zijn de Franse kookboeken vertaald in het Nederlands. Daarna zijn de eerste Nederlandse kookboeken gekomen voor de professionele koks en vervolgens voor de meisjes op de huishoudscholen, geschreven door dames als mevrouw Witkop en Cornelia Johanna Wannée.