{"id":38538,"date":"2022-11-29T13:52:13","date_gmt":"2022-11-29T12:52:13","guid":{"rendered":"https:\/\/horecamagazine.be\/seppe-nobels-instroom-academy-2\/"},"modified":"2022-11-29T13:54:17","modified_gmt":"2022-11-29T12:54:17","slug":"seppe-nobels-instroom-academy-2","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/seppe-nobels-instroom-academy-2\/","title":{"rendered":"Seppe Nobels – Instroom Academy"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=LucDqnsndds\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text=\u00a0\u00bbthumbnail-Instroom-Academy\u00a0\u00bb image_src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/thumbnail-Instroom-Academy.jpg\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb40px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#e09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u2019ann\u00e9e derni\u00e8re, le chef Seppe Nobels quittait son restaurant Graanmarkt 13 pour se lancer dans un projet totalement nouveau et innovant\u00a0: Instroom Academy. Sous sa direction, dans le plus ancien r\u00e9fectoire du port d’Anvers, des chefs du monde entier cuisinent avec des produits locaux auxquels ils donnent leur propre touche. Bienvenue \u00e0 Instroom\u00a0! Ressentez la magie\u00a0!<\/span><\/strong><\/p>\n

Le soleil p\u00e9n\u00e8tre par les hautes fen\u00eatres du grand r\u00e9fectoire du b\u00e2timent embl\u00e9matique de Stormkop. Plus loin, l’Escaut scintille et, \u00e0 quai, le Westhinder r\u00eave de son rude pass\u00e9. Des tables et des chaises simples renforcent l’atmosph\u00e8re de r\u00e9fectoire. Au sommet d’une \u00e9tag\u00e8re tr\u00f4nent des pots de l\u00e9gumes ferment\u00e9s\u00a0: poivrons, choux-fleurs, carottes, panais, radis, topinambours… Dans la cuisine ouverte, environ six personnes pr\u00e9parent le service. Ils nous racontent avec enthousiasme sur quel plat ils travaillent et quelle est leur contribution \u00e0 ce plat. Les moules sont rehauss\u00e9es d’\u00e9pices irakiennes, la harira flirte avec le gazpacho, un poisson de Newport rev\u00eat une jaquette v\u00e9n\u00e9zu\u00e9lienne et un dessert fruit\u00e9 fait un clin d’\u0153il au baklava.\u00a0<\/span><\/p>\n

Midi a sonn\u00e9. L\u00e0 o\u00f9 il y a un instant, nous \u00e9tions en train de rire et de bavarder, sont \u00e0 pr\u00e9sent pos\u00e9es les premi\u00e8res assiettes avec toute la concentration requise. Seppe consulte rapidement le sous-chef Faieq, le sommelier Nadia et la responsable de salle Alexandra, puis prend place \u00e0 notre table.\u00a0<\/span><\/p>\n

Seppe\u00a0: \u00ab\u00a0Bienvenue dans notre acad\u00e9mie\u00a0! Dans cet endroit, nous r\u00e9unissons 17 nationalit\u00e9s, six religions et diff\u00e9rentes cultures. L’ambiance ici est au partage et cela n’est possible que si vous avez des gens qui veulent tous la m\u00eame chose. Tous sont des \u2018foodies\u2019, qui ont les larmes aux yeux devant une pi\u00e8ce de viande parfaitement cuite, un poisson parfaitement filet\u00e9, des navets parfaitement frits au beurre noisette… C’est le facteur qui nous unit, c’est la magie.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Dans notre secteur, il y a actuellement des milliers de postes vacants, du commis \u00e0 l’assistant de salle, au barista, au ma\u00eetre d’h\u00f4tel. D’un autre c\u00f4t\u00e9, il y a des personnes talentueuses dans nos centres d’asile dont la vie a \u00e9t\u00e9 mise \u2018on hold\u2019, alors je me suis dit\u00a0: guidons ces personnes vers un emploi dans l\u2019Horeca.\u00a0\u00bb<\/p>\n

(regardant vers l’ext\u00e9rieur) \u00ab\u00a0Nous sommes situ\u00e9s le long de l’Escaut et presque tous nos stagiaires arrivent par le port d’Anvers. Ils ont g\u00e9n\u00e9ralement un parcours tr\u00e8s \u00e9prouvant derri\u00e8re eux. Personne ne quitte sa patrie sur un coup de t\u00eate en laissant tout derri\u00e8re lui. Au d\u00e9part, Instroom \u00e9tait un projet temporaire d’environ deux mois, mais \u00e0 l’\u00e9poque, je ne me rendais pas compte qu’il s’agissait de quelque chose de tr\u00e8s unique. L’atmosph\u00e8re, la chaleur, l’amour qui flotte dans l’air ici, la connexion avec le client. C’\u00e9tait tellement magique et je me suis dit \u2018c’est exactement \u00e7a\u2019 et j’ai franchi le pas. C’\u00e9tait une d\u00e9cision radicale, mais j’ai suivi mon intuition.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Je ne disposais d’aucun budget, le seul soutien \u00e9tait cet emplacement que j’ai obtenu de la ville d’Anvers. Je savais qu\u2019il existait. Dans ces docks, depuis plus d’un si\u00e8cle, les navires internationaux qui arrivent ici sont r\u00e9par\u00e9s afin de pouvoir ensuite poursuivre leur voyage. Cette id\u00e9e, qui consiste \u00e0 faire la m\u00eame chose avec des personnes du monde entier qui \u00e9chouent ici – \u00e0 les aider, \u00e0 les \u2018r\u00e9parer\u2019, \u00e0 les guider, appelez cela comme vous voulez, et \u00e0 les r\u00e9orienter – est tout simplement magique.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Entre-temps, nous avons un flux fantastique – nous sommes \u00e0 95 % de personnes qui ont trouv\u00e9 du travail. Le secteur de l’Horeca me supplie de leur confier des stagiaires, et veulent parfois leur donner du travail avant m\u00eame que leur formation ne soit termin\u00e9e. Mais je ne peux pas, une formation dure entre quatre et huit mois. Le VDAB (ndt\u00a0: \u00e9quivalent du FOREM) a autoris\u00e9 l’Instroom Academy \u00e0 d\u00e9livrer un dipl\u00f4me qui permet au candidat de pr\u00e9senter un certificat de formation officiel \u00e0 l’employeur. Les gens qui sont ici ne sont pas seulement \u2018d\u00e9pos\u00e9s\u2019, nous veillons \u00e9galement \u00e0 ce qu’ils obtiennent un contrat correct et en assurons le suivi.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Avant d\u2019arriver ici \u00e0 l’acad\u00e9mie, nos futurs stagiaires passent par un processus pr\u00e9liminaire o\u00f9 ils apprennent \u00e0 conna\u00eetre nos saisons – plus on vit pr\u00e8s de l’\u00e9quateur, moins on conna\u00eet les saisons, et apprennent \u00e0 travailler avec des produits d’ici, avec notre terroir. La connaissance du produit est le point de d\u00e9part dans la cuisine.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Je suis un chef local qui d\u00e9fend le terroir, beaucoup plus encore qu’avant m\u00eame. Avec mes stagiaires, je veux remettre les classiques flamands \u00e0 la carte et ainsi prot\u00e9ger notre terroir, nos propres agriculteurs et cultivateurs. Au printemps de cette ann\u00e9e, vous ne pouviez trouver meilleure asperge qu\u2019ici\u00a0! Nos asperges provenaient du sol organique de Kalmthout et \u00e9taient \u00e9pluch\u00e9es et servies trois heures plus tard. C\u2019est alors que s\u2019op\u00e8re la magie\u00a0: nous avons servi ces asperges non pas \u00e0 la flamande, mais \u00e0 la mani\u00e8re dont les l\u00e9gumes sont pr\u00e9par\u00e9s \u00e0 Alep ou au S\u00e9n\u00e9gal – des pr\u00e9parations de l\u00e9gumes tr\u00e8s innovantes\u00a0!\u00a0\u00bb<\/span><\/p>\n

\u00ab\u00a0Tout le monde parle d’aider les r\u00e9fugi\u00e9s \u00e0 manger, eh bien nous, nous avons retourn\u00e9 la situation et notre slogan est \u2018Let us feed you\u2019 (Laissez-nous vous nourrir)\u00a0!\u00a0\u00bb<\/p>\n

\u00ab\u00a0J’esp\u00e8re qu’Instroom accueillera un flux de jeunes gens talentueux qui ouvriront leur propre \u00e9tablissement, un restaurant o\u00f9 sera affich\u00e9e une pancarte comme celle que j’ai re\u00e7ue de Coxyde\u00a0: ‘Ex-\u00e9tudiant de l’Acad\u00e9mie Instroom d’Anvers’.\u00a0\u00bb<\/p>\n

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Instroom Academy<\/strong>
<\/b><\/span>Droogdokkenweg 4, 2030 Antwerpen
www.seppenobels.be\/instroom<\/a><\/span><\/p>\n

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Tine Bral – photos : Menno de Jong<\/em><\/p>\n

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L\u2019ann\u00e9e derni\u00e8re, le chef Seppe Nobels quittait son restaurant Graanmarkt 13 pour se lancer dans un projet totalement nouveau et innovant\u00a0: Instroom Academy. Sous sa direction, dans le plus ancien r\u00e9fectoire du port d’Anvers, des chefs du monde entier cuisinent avec des produits locaux auxquels ils donnent leur propre touche. Bienvenue \u00e0 Instroom\u00a0! Ressentez la […]<\/p>\n","protected":false},"author":5,"featured_media":38543,"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-38538","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":"\nSeppe Nobels - Instroom Academy | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Seppe Nobels - Instroom Academy\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/seppe-nobels-instroom-academy-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seppe Nobels - 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