{"id":36579,"date":"2022-06-30T07:00:52","date_gmt":"2022-06-30T07:00:52","guid":{"rendered":"https:\/\/horecamagazine.be\/ter-groene-poorte-specialisation-chef\/"},"modified":"2022-06-30T13:04:59","modified_gmt":"2022-06-30T13:04:59","slug":"ter-groene-poorte-specialisation-chef","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/ter-groene-poorte-specialisation-chef\/","title":{"rendered":"TER GROENE POORTE sp\u00e9cialisation CHEF !"},"content":{"rendered":"

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A la prochaine rentr\u00e9e scolaire, l’\u00e9cole h\u00f4teli\u00e8re Ter Groene Poorte renforcera le contenu de son ann\u00e9e de sp\u00e9cialisation en gastronomie. L’ann\u00e9e de sp\u00e9cialisation en gastronomie s’appellera dor\u00e9navant CHEF !<\/p>\n

\u00ab\u00a0Par ce point d’exclamation, nous voulons faire la diff\u00e9rence\u00a0\u00bb, d\u00e9clare Mme Cornette, directrice g\u00e9n\u00e9rale de Ter Groene Poorte. \u00ab\u00a0Cela donne de la vigueur au contenu que nous voulons renforcer \u00e0 tous les niveaux. Le sens des saveurs, la cr\u00e9ativit\u00e9 et le dynamisme nous permettront de faire la diff\u00e9rence dans l’assiette et dans la cuisine.\u00a0\u00bb<\/p>\n

Chef!<\/strong><\/h4>\n

\u00ab\u00a0Dor\u00e9navant, nous travaillerons \u00e9galement de mani\u00e8re modulaire\u00a0\u00bb, explique Cornette. \u00ab\u00a0Au rythme des saisons et avec des produits mis \u00e0 l’honneur, et en finale, nous mettrons l’accent sur les nouvelles tendances. C’est l\u00e0 que l’ensemble du processus d’apprentissage prend forme. Un parcours d’apprentissage o\u00f9 chaque module est \u00e9valu\u00e9 par \u00e9tapes, donc pas d’examens, mais beaucoup de feedback et d’autor\u00e9flexion pour permettre \u00e0 chacun de progresser dans ses comp\u00e9tences personnelles.\u00a0\u00bb<\/p>\n

Durant le dernier confinement, nous avons vu que les chefs doivent \u00e9galement \u00eatre flexibles et r\u00e9agir rapidement en cas de besoin. \u00ab\u00a0L’Horeca a fait preuve de r\u00e9silience\u00a0\u00bb, d\u00e9clare Mme Cornette. Et nous voulons maintenir cette r\u00e9silience en travaillant avec des restaurants pop-up et des \u2018restaurants takeover\u2019, o\u00f9 les \u00e9tudiants font imm\u00e9diatement l’exp\u00e9rience de la r\u00e9alit\u00e9.<\/p>\n

\u00ab\u00a0Aujourd\u2019hui, un chef n\u2019est plus celui qui se contente de rester dans sa cuisine. C\u2019est ainsi que les \u00e9tudiants feront l’exp\u00e9rience de la pratique trois jours par semaine, sous diff\u00e9rentes formes. R\u00e9aliser des pr\u00e9parations, travailler de la base au produit final, cr\u00e9er des menus, apprendre \u00e0 conna\u00eetre et utiliser les produits locaux et du monde, travailler avec des chefs confirm\u00e9s… L’approche \u2018De la terre \u00e0 la bouche\u2019 reste \u00e9galement importante.\u00a0\u00bb<\/p>\n

Des voyages d\u2019\u00e9tude plus longs. Trois voyages d\u2019\u00e9tude.<\/strong><\/h4>\n

La cuisine se mondialise, et des influences du monde entier apparaissent dans nos assiettes. Cornette : \u00ab\u00a0Des herbes aux \u00e9pices, des l\u00e9gumes oubli\u00e9s aux poissons exceptionnels. Nos futurs chefs doivent savoir ce qui se joue ailleurs, et cela ne se limite pas \u00e0 nos fronti\u00e8res nationales.\u00a0\u00bb Pour donner corps \u00e0 cette vision, les \u00e9tudiants, soutenus par Erasmus, partiront en voyage d’\u00e9tude \u00e0 Barcelone d\u00e9but 2023 pour une p\u00e9riode plus longue. \u00ab\u00a0Les voyages d’\u00e9tude au cours de nos ann\u00e9es de sp\u00e9cialisation sont devenus une sorte de marque de fabrique ici. Nos sommeliers alterneront entre le Chili et l’Afrique du Sud, tandis que les chocolatiers exploreront le Mexique et le Cameroun.<\/p>\n

\u00ab\u00a0Nous sommes conscients que non seulement l’aspect mondial est important, mais que la notion locale doit \u00e9galement \u00eatre ancr\u00e9e dans la formation\u00a0\u00bb, conclut Iris Cornette. \u00ab\u00a0Nos \u00e9tudiants doivent se sentir \u00e0 l’aise dans la cuisine du monde, mais ils doivent aussi avoir le sens des produits locaux. Pourquoi importer du poisson alors que la mer du Nord en regorge ? Cela s’inscrit \u00e9galement dans la philosophie de durabilit\u00e9 de l’\u00e9cole.\u00a0\u00bb<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-30-om-11.30.47.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-30 om 11.30.47″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-30-om-11.30.56.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-30 om 11.30.56″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

A la prochaine rentr\u00e9e scolaire, l’\u00e9cole h\u00f4teli\u00e8re Ter Groene Poorte renforcera le contenu de son ann\u00e9e de sp\u00e9cialisation en gastronomie. L’ann\u00e9e de sp\u00e9cialisation en gastronomie s’appellera dor\u00e9navant CHEF ! \u00ab\u00a0Par ce point d’exclamation, nous voulons faire la diff\u00e9rence\u00a0\u00bb, d\u00e9clare Mme Cornette, directrice g\u00e9n\u00e9rale de Ter Groene Poorte. \u00ab\u00a0Cela donne de la vigueur au contenu que […]<\/p>\n","protected":false},"author":5,"featured_media":36572,"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":[41,84],"tags":[],"class_list":["post-36579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-popup-newsletter-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nTER GROENE POORTE sp\u00e9cialisation CHEF ! 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