{"id":42610,"date":"2023-09-21T17:31:42","date_gmt":"2023-09-21T15:31:42","guid":{"rendered":"https:\/\/horecamagazine.be\/les-nouveaux-membres-des-mastercooks-of-belgium-mis-a-lhonneur-lors-dun-evenement-refreshing-monday\/"},"modified":"2023-09-22T15:53:53","modified_gmt":"2023-09-22T13:53:53","slug":"les-nouveaux-membres-des-mastercooks-of-belgium-mis-a-lhonneur-lors-dun-evenement-refreshing-monday","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/les-nouveaux-membres-des-mastercooks-of-belgium-mis-a-lhonneur-lors-dun-evenement-refreshing-monday\/","title":{"rendered":"Les nouveaux membres des Mastercooks of Belgium mis \u00e0 l’honneur lors d’un \u00e9v\u00e9nement \u2018Refreshing Monday\u2019"},"content":{"rendered":"

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Les Mastercooks of Belgium assouplissent la proc\u00e9dure de candidature pour qui souhaite devenir Young Master. La p\u00e9riode d\u2019attente de 2 ans est supprim\u00e9e. D\u00e9sormais, il suffit d’avoir 2 parrains parmi les membres des Mastercooks et 2 membres du Conseil d’Administration doivent rendre une visite au chef et \u00e0 son \u00e9tablissement, en vue de l’approbation du dossier.<\/strong><\/p>\n

Chaque ann\u00e9e, le comit\u00e9 d’acceptation des Mastercooks of Belgium examine si certains chefs belges sont \u2018m\u00fbrs\u2019 pour \u00eatre reconnus en tant que Mastercook<\/span>.<\/p>\n

Les chefs sont s\u00e9lectionn\u00e9s en fonction des valeurs de s\u00e9lection suivantes :<\/span><\/p>\n

    \n
  1. Age : \u00e0 partir de 38 ans<\/li>\n
  2. Charte : le chef s’inscrit pleinement dans la charte de l’organisation et l’applique de mani\u00e8re structurelle<\/li>\n
  3. Reconnaissance : le chef a prouv\u00e9 qu’il avait une solide exp\u00e9rience, durable et reconnue par les guides gastronomiques et autres.<\/li>\n
  4. Action : le chef a d\u00e9montr\u00e9 sa volont\u00e9 de jouer un r\u00f4le actif dans la promotion et la d\u00e9fense de la gastronomie belge.<\/li>\n<\/ol>\n

    Apr\u00e8s avoir \u00e9tabli une checklist, ces chefs sont contact\u00e9s personnellement afin de sonder leur int\u00e9r\u00eat en vue d\u2019une adh\u00e9sion. <\/span>Si tel est le cas, les conditions suivantes doivent \u00eatre remplies :<\/span><\/p>\n

      \n
    1. Le chef accepte les nouveaux statuts.<\/li>\n
    2. Le chef nomme 2 parrains qui le guideront dans son adh\u00e9sion en tant que membre.<\/span><\/li>\n
    3. Le chef signe le document d’adh\u00e9sion et la charte.<\/li>\n
    4. Le chef paie chaque ann\u00e9e sa cotisation dans les d\u00e9lais impartis ainsi que la cotisation de la premi\u00e8re ann\u00e9e d\u2019adh\u00e9sion.<\/li>\n<\/ol>\n

      Une fois tous ces points remplis, le nouveau membre sera pr\u00e9sent\u00e9 comme Mastercook lors de la prochaine assembl\u00e9e g\u00e9n\u00e9rale qui se tiendra au mois de mai. <\/span><\/p>\n

      L\u2019ann\u00e9e derni\u00e8re, les chefs suivants ont adh\u00e9r\u00e9 au groupe :<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      Borsy Michel<\/td>\nLes Eleveurs<\/td>\nSuikerkaai 1 A<\/td>\n1500 Halle<\/td>\n<\/tr>\n
      De Jonghe Guy<\/td>\nNova<\/td>\nGrote Markt 9<\/td>\n9100 Sint Niklaas<\/td>\n<\/tr>\n
      Fleurinck Dieter<\/td>\nSilo’s<\/td>\nLeuvensesteenweg 350<\/td>\n3190 Boortmeerbeek<\/td>\n<\/tr>\n
      Gelaes Koen<\/td>\nHof te Rhode<\/td>\nRodestraat 7<\/td>\n3290 Schaffen<\/td>\n<\/tr>\n
      Goyens Simon<\/td>\nL’Oh<\/td>\nVoortstraat 19<\/td>\n3390 Tielt Winge<\/td>\n<\/tr>\n
      Pille Dominique<\/td>\nt Kantientje<\/td>\nRamskapellestraat 61<\/td>\n8301 Knokke-Heist<\/td>\n<\/tr>\n
      Robbrecht Herbert<\/td>\nHerbert Robbrecht<\/td>\nHogenakker 1<\/td>\n9120 Vrasene (Beveren)<\/td>\n<\/tr>\n
      Saint Germain Tim<\/td>\nSalons Saint Germain<\/td>\nDe Breyne Peelaertstraat 12<\/td>\n8600 Diksmude<\/td>\n<\/tr>\n
      Van Keer Ilse<\/td>\nt Notenhof<\/td>\nMeerstraat 113<\/td>\n1840 Londerzeel<\/td>\n<\/tr>\n
      Nouveaux en 2023<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
      Duran Mustafa<\/td>\nLa Table de Mus<\/td>\nPl. de la Vielle Halle aux Bl\u00e9s 31<\/td>\n1000 Bruxelles<\/td>\n<\/tr>\n
      Nelissen An<\/td>\nt Pure Genot<\/td>\nStationstraat 138 A<\/td>\n3650 Dilsem Stokkem<\/td>\n<\/tr>\n
      Van Eenoo Matthias<\/td>\nBrugmann<\/td>\nAvenue Brugmann 52-54<\/td>\n1190 Forest<\/td>\n<\/tr>\n
      Van Paemel Stefan<\/td>\nLa Granja 4<\/td>\nFransbeke 4<\/td>\n9660 Opbrakel<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      \"\"<\/p>\n

      Refreshing Monday<\/h4>\n

      Les nouveaux membres ont r\u00e9cemment \u00e9t\u00e9 mis \u00e0 l’honneur lors d’un \u00e9v\u00e9nement \u2018Refreshing Monday\u2019 chez Koffie Rombouts, l’un des partenaires des Mastercooks.<\/p>\n

      \u00ab\u00a0Le partenariat avec les Mastercooks est tr\u00e8s important pour nous, d\u00e9clare le CEO Xavier Rombouts, car leur philosophie en mati\u00e8re de qualit\u00e9 et de gastronomie correspond \u00e0 la n\u00f4tre. Le caract\u00e8re belge et local nous pla\u00eet \u00e9galement.\u00a0\u00bb<\/p>\n

      Koffie Rombouts organise \u00e9galement une journ\u00e9e portes ouvertes pour les professionnels de la restauration le lundi 2 octobre.<\/p>\n

      \u00ab\u00a0Le 2 octobre, nous emm\u00e8nerons nos invit\u00e9s dans une v\u00e9ritable aventure du caf\u00e9, explique Paul Brichau, directeur commercial HoReCA Belux chez Koffie Rombouts. Lors de cette occasion exclusive, vous aurez une chance rare de d\u00e9couvrir notre processus de fabrication du caf\u00e9 le plus appr\u00e9ci\u00e9 et le mieux gard\u00e9, qui nous distingue depuis 4 g\u00e9n\u00e9rations. Outre une d\u00e9gustation des caf\u00e9s les plus raffin\u00e9s, pr\u00e9par\u00e9s par nos ma\u00eetres torr\u00e9facteurs, vous aurez \u00e9galement un aper\u00e7u exclusif du savoir-faire et de la passion qui se cachent derri\u00e8re notre caf\u00e9, et ce de la culture des grains au processus de torr\u00e9faction qui cr\u00e9e la saveur et les ar\u00f4mes uniques qui font notre r\u00e9putation.\u00a0\u00bb<\/p>\n

      Pour plus d\u2019infos, envoyez un mail \u00e0 paul.brichau@rombouts.com<\/a><\/p>\n

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      (DV)<\/em><\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Les Mastercooks of Belgium assouplissent la proc\u00e9dure de candidature pour qui souhaite devenir Young Master. La p\u00e9riode d\u2019attente de 2 ans est supprim\u00e9e. D\u00e9sormais, il suffit d’avoir 2 parrains parmi les membres des Mastercooks et 2 membres du Conseil d’Administration doivent rendre une visite au chef et \u00e0 son \u00e9tablissement, en vue de l’approbation du […]<\/p>\n","protected":false},"author":5,"featured_media":42596,"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],"tags":[],"class_list":["post-42610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLes nouveaux membres des Mastercooks of Belgium mis \u00e0 l'honneur lors d'un \u00e9v\u00e9nement \u2018Refreshing Monday\u2019 | Horeca Magazine<\/title>\n<meta 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