Bringing together producers, breeders, fishermen, craftsmen, brewers, winegrowers, restaurateurs, hotel schools … The collective aims to enhance the Belgian artisanal gastronomic heritage.
The Belgian culinary college was launched on Monday at the Château de Rivieren in Ganshoren.
Inspired by the Culinary College of France, this new organization, working in a completely independent way, militates for a food model based on crafts, transparency and cooperation between professions of this gastronomy. “In the age of global food industrialization, there is an immeasurable number of talents and diversity in Belgium to highlight. It is a real country of culture, taste and hospitality”said the general secretary of the collective, Célia Tunc. Already more than 30 militant craftsmen in Belgium have joined the movement as regional referents, including the brewer Jean Van Roy, the butcher-charcutier Hendrik Dierendonck, the winemaker Laurianne Lejour, the chefs Peter Goossens, Nicolas Decloedt, Sang-Hoon Degeimbre, Viki Geunes, Christophe Hardiquet or Isabelle Arpin.
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The applications are open to all craftsmen wishing to join the collective, the membership criteria being based on the identity of the craftsman, transparency and cooperation. The referents of the culinary college have expressed themselves on the advantages of being part of such a group, Dominika Herzig of the “Auberge de Leignon” speaking of “place of sharing where one can exchange in a united manner”, blood-hoon degeimbre of “the air of time” stressing “equality between all the members whose producers who are often in the shadows”, Jean Van Roy de la Brasserie “Link created to bring together the passions of good and a job well done” or Nicolas Decloedt of “Humus X Hortense” recalling that “without our producers, we are nothing”. After the Culinary College of France (founded in 2011 by Alain Ducasse and Joël Robuchon) and the Culinary College of Japan, Belgium is the third country to have its collective of craftsmen of gastronomy.
Belgian
