{"id":26836,"date":"2020-10-22T14:11:35","date_gmt":"2020-10-22T14:11:35","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=26836"},"modified":"2020-10-22T14:13:12","modified_gmt":"2020-10-22T14:13:12","slug":"la-cuisine-de-elliott-van-de-velde","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-elliott-van-de-velde\/","title":{"rendered":"La cuisine de Elliott Van de Velde"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_row _builder_version=\u00a0\u00bb4.4.3″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/10\/elliot_fr-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbelliot_fr\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb70%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb custom_margin=\u00a0\u00bb||27px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ link_font=\u00a0\u00bb||||on||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#5a554c\u00a0\u00bb]<\/p>\n

\u00ab\u00a0Hearth\u00a0\u00bb avec c\u0153ur et bon sens<\/strong><\/h4>\n

Jeune chef totalement atypique et autodidacte, Elliott Van de Velde est sans doute le plus embl\u00e9matique des cuisiniers de sa g\u00e9n\u00e9ration. Cette g\u00e9n\u00e9ration d\u2019entrepreneurs dans le secteur de l\u2019Horeca en action (durable) mais aussi et surtout, cette g\u00e9n\u00e9ration de citoyens responsables.<\/p>\n

Un entrepreneur-cuisinier d\u2019un nouveau genre, meneur d\u2019id\u00e9ologie empathique et de brigade solidaire. Un cuisinier qui, plus que tout autre, a dr\u00f4lement bien sa place dans ce DigiMag estival valorisant actions et philosophie \u2018durable\u2019.<\/p>\n

Aujourd\u2019hui, Elliott, sa compagne Adeline et leurs collaborateurs, nous montrent la voie du solidaire culinaire, du bon \u00e0 partager, du sain \u00e0 d\u00e9guster et du beau \u00e0 d\u00e9couvrir \u00e0 l\u2019instar des recettes qu\u2019il nous offre pour ce DigiMag.<\/p>\n

ELLIOTT VAN DE VELDE, AMBASSADEUR INTERNATIONAL \u2018FOOD WASTE AND SUSTAINABILITY\u2019<\/h4>\n

Elliott c\u2019est tout d\u2019abord \u2018Little Chef\u2019. Petite entreprise proposant chef \u00e0 domicile et\u00a0traiteur \u2018durable\u2019 et \u2018healthy\u2019, que le jeune cuisinier a cr\u00e9\u00e9 en 2016. Son envie, ou plut\u00f4t, son besoin\u00a0: changer son approche culinaire. Pour lui, il est \u00e9vident que l\u2019anti-gaspillage est salvateur et peut apporter beaucoup plus qu\u2019un simple gain \u00e9conomique. Dans cet esprit, il a collabor\u00e9, sur divers \u00e9v\u00e9nements, avec de grands noms de notre gastronomie\u00a0: Yves Mattagne, Isabelle Arpin.<\/p>\n

Depuis, il n\u2019a de cesse de promouvoir une nouvelle mani\u00e8re de voir l\u2019alimentation. Et ce \u00e0 travers un autre traitement des d\u00e9chets alimentaires et des invendus. Le \u20180 d\u00e9chet\u2019 \u00e7a le conna\u00eet aujourd\u2019hui mieux que personne\u00a0!<\/p>\n

Avec le soutien de METRO, d\u00e8s 2017, il \u0153uvre en ce sens et devient, Ambassadeur international \u2018Food Waste & Sustainability\u2019 pour la Belgique. Il \u2018grandira\u2019 alors non pas en hauts lieux \u00e9toil\u00e9s mais bien tant dans le social (d\u00e9munis durant la crise de la Covid, r\u00e9fugi\u00e9s, personnes en pr\u00e9carit\u00e9 sociale) que dans le secteur des grandes entreprises (D\u2019Ieteren, Palais 12, Knokke Out, \u2026) et autres notoires associations humanitaires (M\u00e9decins du Monde, M\u00e9decins Sans Fronti\u00e8re) pour lesquelles il cr\u00e9\u00e9 des lev\u00e9es de fonds gr\u00e2ce \u00e0 l\u2019organisation d\u2019\u00e9v\u00e9nements gastronomiques autour de la th\u00e9matique du \u2018foodwaste\u2019.<\/p>\n

Avant le confinement, Elliott a cr\u00e9\u00e9 une nouvelle asbl\u00a0: \u2018Hearth\u2019. Celle-ci est n\u00e9e pour f\u00e9d\u00e9rer un nouveau r\u00e9seau de volontaires et de chefs engag\u00e9s dans la m\u00eame vision pour ce nouveau monde (et mode) alimentaire. Il va sans dire\/\u00e9crire que le confinement a \u00e9t\u00e9 un fameux terrain de jeux \u2018solidaire\u2019 pour Elliott, sa compagne Adeline et leurs collaborateurs.<\/p>\n

UN NOUVEL ESPACE LABORATOIRE\u00a0POUR DEMAIN<\/h4>\n

D\u2019ici quelques semaines, ces jeunes trentenaires ouvriront un nouvel espace laboratoire au Heysel (Bruxelles). Un vaste centre de recherches et d\u2019innovations mettant l\u2019accent sur le d\u00e9veloppement durable du secteur alimentaire en Belgique. Plusieurs acteurs de terrain, chefs et chercheurs, financiers et institutionnels, sont invit\u00e9s \u00e0 les rejoindre pour mieux \u00e9tudier les pistes de l\u2019alimentation circulaire, saine et durable de demain. A commencer par les \u00e9coles, les collectivit\u00e9s, les h\u00f4pitaux, les d\u00e9munis puis par nous tous, soucieux de freiner et d\u2019\u00e9viter la malbouffe, les fastfoods, les surproductions, le gaspi. Un projet soutenu, notamment, par la Ville de Bruxelles qui, esp\u00e8re Elliott, sera aussi n\u00e9cessaire et reconnu que d\u2019autres projets similaires dans les pays Scandinaves.<\/p>\n

De quoi, pour nous, rester attentifs aux bonnes id\u00e9es, larges actions et honorables intentions que m\u00e8ne ce jeune entrepreneur aussi dynamique que novateur pour notre Horeca et tout notre syst\u00e8me alimentaire de demain.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ link_font=\u00a0\u00bb||||on||||\u00a0\u00bb]<\/p>\n

www.elliottvandevelde.be<\/a><\/p>\n

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Texte : JR\u00a0<\/em><\/p>\n

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\u00ab\u00a0Hearth\u00a0\u00bb avec c\u0153ur et bon sens Jeune chef totalement atypique et autodidacte, Elliott Van de Velde est sans doute le plus embl\u00e9matique des cuisiniers de sa g\u00e9n\u00e9ration. Cette g\u00e9n\u00e9ration d\u2019entrepreneurs dans le secteur de l\u2019Horeca en action (durable) mais aussi et surtout, cette g\u00e9n\u00e9ration de citoyens responsables. Un entrepreneur-cuisinier d\u2019un nouveau genre, meneur d\u2019id\u00e9ologie empathique […]<\/p>\n","protected":false},"author":5,"featured_media":26839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-26836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa cuisine de Elliott Van de Velde | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Elliott Van de Velde\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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