{"id":46543,"date":"2024-06-19T11:12:38","date_gmt":"2024-06-19T09:12:38","guid":{"rendered":"https:\/\/horecamagazine.be\/philippe-vanheule-nouveau-president-de-the-mastercooks-of-belgium\/"},"modified":"2024-06-19T11:12:38","modified_gmt":"2024-06-19T09:12:38","slug":"philippe-vanheule-nouveau-president-de-the-mastercooks-of-belgium","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/philippe-vanheule-nouveau-president-de-the-mastercooks-of-belgium\/","title":{"rendered":"Philippe Vanheule, nouveau pr\u00e9sident de The Mastercooks of Belgium"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Lors de l’assembl\u00e9e g\u00e9n\u00e9rale du 3 juin dernier, organis\u00e9e \u00e0 l’Excellis Experience Center \u00e0 Evere, Philippe Vanheule a \u00e9t\u00e9 nomm\u00e9 nouveau pr\u00e9sident de The Mastercooks of Belgium, succ\u00e9dant ainsi \u00e0 C\u00e9dric Poncelet.<\/strong><\/p>\n

Tous les trois ans, The Mastercooks of Belgium \u00e9lisent un nouveau Conseil d\u2019Administration. Pour la premi\u00e8re fois, les votes ont pu \u00eatre effectu\u00e9s en ligne. Parmi les membres du Conseil d\u2019administration, Philippe Vanheule a \u00e9t\u00e9 \u00e9lu nouveau pr\u00e9sident \u00e0 l\u2019unanimit\u00e9. A ses c\u00f4t\u00e9s, Daniel Molmans conserve sa fonction de secr\u00e9taire-g\u00e9n\u00e9ral et tr\u00e9sorier. Les vice-pr\u00e9sidents sont toujours Patrick Meirsman pour Bruxelles, Beno\u00eet Bourivain pour la Wallonie et Geert Gheysels pour la Flandre.\u00a0<\/p>\n

\"\"<\/p>\n

L\u2019ancien chef \u00e9toil\u00e9, originaire de Flandre occidentale Philippe Vanheule, connu pour son restaurant Hof ter Eycken \u00e0 Ninove et \u00e0 pr\u00e9sent retrait\u00e9, a 50 ans d\u2019exp\u00e9rience dans l\u2019Horeca \u00e0 son actif. Il aide \u00e0 pr\u00e9sent ses fils Mathijs et Thomas qui exploitent le B&B Sett \u00e0 Horebeke, en leur prodiguant des conseils pour certaines recettes. C\u2019est ainsi qu\u2019il marine encore de temps en temps le saumon et qu\u2019il pr\u00e9pare pour eux des tourtes et des p\u00e2t\u00e9s de gibier. Son \u00e9pouse Marita pr\u00eate \u00e9galement main forte et est encore tr\u00e8s active.<\/p>\n

L\u2019ann\u00e9e derni\u00e8re, Philippe Vanheule (membre de l\u2019association depuis ses 27 ans) avait d\u00e9j\u00e0 rejoint le Conseil d\u2019administration ; de quelle mani\u00e8re compte-t-il \u00e0 pr\u00e9sent, en tant que pr\u00e9sident, diriger les Mastercooks au cours des 3 prochaines ann\u00e9es ?<\/p>\n

\u00ab\u00a0J\u2019ai la ferme intention de tout mettre en \u0153uvre pour am\u00e9liorer la communication avec les membres, jeunes et moins jeunes, de les \u00e9couter davantage, et de r\u00e9tablir le r\u00f4le de nos vice-pr\u00e9sidents, des membres du Conseil d’Administration et des responsables provinciaux. L’union fait la force est peut-\u00eatre un clich\u00e9, mais il est toujours d’actualit\u00e9 en 2024. Nous devons regarder dans la m\u00eame direction, et c’est pourquoi je pr\u00e9f\u00e8re ne pas parler de \u2018je\u2019, en tant que pr\u00e9sident des Mastercooks, mais de \u2018nous\u2019, en tant que comit\u00e9, tout en sachant que nous agissons \u00e0 partir de trois r\u00e9gions \u00e9gales du pays, \u00e0 savoir la Flandre, la Wallonie et Bruxelles.<\/p>\n

J’ai \u00e9galement l’intention de mobiliser davantage de ressources nationales et internationales et de d\u00e9velopper une vision \u00e0 long terme avec nos Young Masters ; une fois qu’ils seront devenus membres, nous devons peut-\u00eatre aussi assurer un suivi plus \u00e9troit.<\/p>\n

Compte-tenu des probl\u00e8mes actuels de personnel, je veux \u00e9galement d\u00e9velopper un mod\u00e8le pour attirer \u00e0 nouveau les jeunes vers la profession. Je voudrais aussi plaider pour un respect mutuel entre les jeunes et les moins jeunes. Les anciens connaissent le chemin, et c\u2019est \u00e0 eux que revient la t\u00e2che de mettre les jeunes sur la bonne voie. Bref, il s\u2019agit en fait d\u2019\u00eatre \u2018ouvert\u2019 \u00e0 l\u2019autre.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Quels sont les grands d\u00e9fis \u00e0 court terme\u00a0?<\/h6>\n

\u00ab\u00a0Le manque de personnel est et reste actuellement la probl\u00e9matique la plus importante. Les salaires ne sont par exemple pas proportionnels au travail que l\u2019on doit effectuer dans l\u2019Horeca. On a officiellement relev\u00e9 les bar\u00e8mes salariaux, notamment pour lutter contre le travail au noir, mais ce n\u2019est pas suffisant.\u00a0\u00bb<\/p>\n

Philippe Vanheule souhaite \u00e9galement se pencher sur le syst\u00e8me de pourboires dans notre pays. L\u2019addition num\u00e9rique est devenue la norme dans l\u2019Horeca belge, mais cela prive souvent le personnel de salle d\u2019un pourboire\u00a0; c\u2019est d\u2019autant plus dommage que le pourboire est exempt de TVA, puisqu’il s’agit d’un petit don sans aucun service ou produit en retour. Certains restaurants travaillent d\u00e9sormais par le biais d\u2019une suggestion de pourboire apparaissant sur le terminal de paiement, mais une partie de ces pourboires doit \u00eatre revers\u00e9e au fisc.\u00a0<\/p>\n

\u00ab\u00a0Nous devons revoir le syst\u00e8me de pourboires et viser l’exon\u00e9ration fiscale des pourboires pay\u00e9s num\u00e9riquement\u00a0\u00bb, affirme-t-il. \u00c0 l’\u00e9poque, j’ai \u00e9t\u00e9 l’un des premiers \u00e0 distribuer des pourboires \u00e0 l’ensemble du personnel de la cuisine et de la salle.<\/p>\n

Les imp\u00f4ts devraient \u00e9galement diminuer, tout comme le nombre de contr\u00f4les et de contributions de toutes sortes. Parfois, en tant que restaurateur, on ne sait plus \u00e0 quel saint se vouer. C’est aussi pour cela que je plaide en faveur d\u2019une nouvelle CCT, \u00e0 \u00e9laborer s\u00e9rieusement en concertation avec toutes les parties concern\u00e9es comme les f\u00e9d\u00e9rations de l’Horeca, UNIZO, les syndicats, etc.<\/p>\n

\"\"<\/p>\n

Quel r\u00f4le les \u00e9coles h\u00f4teli\u00e8res devraient-elles jouer \u00e0 l\u2019avenir\u00a0?<\/h6>\n

\u00ab\u00a0Je souhaiterais en tout cas plaider pour une politique diff\u00e9rente de stages, en donnant aux \u00e9coles h\u00f4teli\u00e8res plus de pouvoir et de droit de d\u00e9cision et aussi plus de libert\u00e9. Les stages sont de trop courte dur\u00e9e \u00e0 mon avis, et il devrait y avoir plus d’opportunit\u00e9s de stages \u00e0 l’\u00e9tranger avec des d\u00e9lais plus longs comme par le pass\u00e9.\u00a0\u00bb<\/p>\n

Au cours de l’Assembl\u00e9e G\u00e9n\u00e9rale, 10 nouveaux membres ont \u00e9galement \u00e9t\u00e9 intronis\u00e9s, notamment 3 nouveaux Mastercooks, \u00e0 savoir Tanguy De Turck (Le Vieux Ch\u00e2teau), Stefaan Lauwereins (VLASS) et Wouter Van Hoof (Hoeve Roesbeek). Sept nouveaux Jeunes Ma\u00eetres ont \u00e9galement pu rev\u00eatir pour la premi\u00e8re fois leur veste de chef avec le logo de l’association, \u00e0 savoir Pieter Cooman (Wingerd), Jonathan Van Geyseleer (Oltra), Dylan De Meyere (restaurant Herbert Robbrecht), Stijn Havermans (Au Vieux Port), Bram Simons (restaurant Emiel), Baptiste Tieberghien (Lin’eau) et Floris Van Der Veken (Hof van Cleve). Les Young Masters ont moins de 38 ans, et c\u2019est la raison pour laquelle le Young Master David Grosdent est \u00e9galement devenu Mastercook cette ann\u00e9e.<\/p>\n

\"\"<\/p>\n

Pour plus d\u2019informations, consultez www.mastercooks.be<\/a><\/p>\n

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

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Lors de l’assembl\u00e9e g\u00e9n\u00e9rale du 3 juin dernier, organis\u00e9e \u00e0 l’Excellis Experience Center \u00e0 Evere, Philippe Vanheule a \u00e9t\u00e9 nomm\u00e9 nouveau pr\u00e9sident de The Mastercooks of Belgium, succ\u00e9dant ainsi \u00e0 C\u00e9dric Poncelet. Tous les trois ans, The Mastercooks of Belgium \u00e9lisent un nouveau Conseil d\u2019Administration. Pour la premi\u00e8re fois, les votes ont pu \u00eatre effectu\u00e9s […]<\/p>\n","protected":false},"author":5,"featured_media":46531,"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-46543","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":"\nPhilippe Vanheule, nouveau pr\u00e9sident de The Mastercooks of Belgium | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Philippe Vanheule, nouveau pr\u00e9sident de The Mastercooks of Belgium\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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