En 72 ans d’histoire du concours, Laurence De Smet, sous-chef du Hof van Cleve \u00e0 Kruisem, est la premi\u00e8re femme \u00e0 \u00eatre nomm\u00e9e \u2018Premi\u00e8re Cuisini\u00e8re de Belgique\u2019. Le prix du \u2018meilleur commis\u2019 a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Willemijn Veldeman, qui a assist\u00e9 Neal Descheemaecker, sous-chef du restaurant trois \u00e9toiles Boury \u00e0 Roeselare, pendant le concours.<\/strong><\/p>\nLaurence De Smet avait d\u00e9j\u00e0 eu l’occasion de vivre une finale de pr\u00e8s lorsqu’elle avait pris la rel\u00e8ve d’Abel Demeester en tant que commis en 2021. Abel avait remport\u00e9 le titre de \u2018Premier Cuisinier de Belgique \u00bb et Laurence, celui de la premi\u00e8re femme \u2018meilleur commis de cuisine\u2019.<\/p>\n
Les autres finalistes de l’\u00e9dition 2024 \u00e9taient Neal Descheemaecker (32 ans, il s\u2019est hiss\u00e9 \u00e0 la deuxi\u00e8me place) du restaurant Boury, Jeroen Waterloos (23 ans), chef de partie du Mbistro \u00e0 Nieuport, Micha\u00ebl Mainville (53 ans), chef-propri\u00e9taire du restaurant Les Mainvilles \u00e0 Fexhe-le-Haut-Clocher et C\u00e9dric Sorton (44 ans), chef-propri\u00e9taire du restaurant Oh \u00e0 Sint-Idesbald.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.35.38-1024x748.jpg\")
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Quel sentiment \u00e9prouve-t-on en devenant la premi\u00e8re femme \u00e0 remporter ce concours, avons-nous demand\u00e9 \u00e0 Laurence De Smet ?<\/h6>\n
\u00ab Je suis extr\u00eamement heureuse que tout mon dur labeur soit r\u00e9compens\u00e9, d\u00e9clare-t-elle. J’y ai consacr\u00e9 beaucoup de temps et je suis immens\u00e9ment heureuse d\u2019avoir pu convaincre le jury. Bien s\u00fbr, ce succ\u00e8s est un peu gonfl\u00e9 \u00e0 pr\u00e9sent parce que c’est la premi\u00e8re fois depuis longtemps qu’une femme gagne, mais c\u2019est d\u2019abord en tant que cheffe que j\u2019ai gagn\u00e9.<\/p>\n
Bien s\u00fbr, je n’ai pas fait cela toute seule non plus. Sans mon commis Marcus Van Wonterghem et mon coach Abel, je n’aurais pas r\u00e9ussi. Je suis \u00e9galement tr\u00e8s reconnaissante \u00e0 mon chef Floris de m’avoir soutenu, de m’avoir donn\u00e9 la chance de participer, de m’avoir laiss\u00e9 m’entra\u00eener dans la cuisine les jours o\u00f9 Hof van Cleve \u00e9tait ferm\u00e9 et d’avoir pris \u00e0 sa charge tous les produits, car ceux-ci ne sont bien s\u00fbr pas gratuits \u00bb.<\/p>\n
Selon vous, quel a \u00e9t\u00e9 le facteur d\u00e9cisif pour le jury ?<\/h6>\n
\u00ab Je suis, avant tout, rest\u00e9e fid\u00e8le \u00e0 mon style. Je cuisine de mani\u00e8re assez classique, avec des produits purs et les connaissances professionnelles n\u00e9cessaires, et je sais que ces deux aspects sont \u00e9galement importants pour le jury. C’est aussi ce qui caract\u00e9rise Prosper Montagn\u00e9 : c’est un concours classique. \u00bb<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.35.52-1024x546.jpg\")
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\u00c0 noter : Laurence De Smet a fait ses \u00e9tudes \u00e0 l’\u00e9cole h\u00f4teli\u00e8re de Spermalie et \u00e0 celle de Coxyde. Chez Hof van Cleve, elle a commenc\u00e9 en tant que stagiaire, en 2017.<\/p>\n
\u00ab J’ai combin\u00e9 cela avec une septi\u00e8me ann\u00e9e \u00e0 Coxyde, o\u00f9 j’ai \u00e9galement eu l\u2019opportunit\u00e9 de faire des stages \u00e0 Barcelone et au restaurant Boury \u00bb.<\/p>\n
Laurence De Smet a \u00e9galement rejoint la Young Chefs Team, dans laquelle elle a offici\u00e9 en tant que p\u00e2tissier. Abel Demeestere, fils de Lieven Demeestere du restaurant Arenberg \u00e0 Heverlee, faisait \u00e9galement partie de l’\u00e9quipe de huit personnes qui a particip\u00e9 \u00e0 plusieurs concours internationaux (au Luxembourg et \u00e0 Stuttgart, entre autres) ainsi qu’au concours des Disciples d’Escoffier. Et : aussi en priv\u00e9, une histoire est n\u00e9e…<\/p>\n
\u00ab Lorsque le chef Peter Goossens m’a t\u00e9l\u00e9phon\u00e9 pour me demander si je voulais venir travailler pour lui, je n’ai \u00e9videmment pas h\u00e9sit\u00e9 une seconde. Une telle opportunit\u00e9… ! C’\u00e9tait en d\u00e9cembre 2018 \u00bb.<\/p>\n
Depuis, Laurence et Abel se sont engag\u00e9s \u00e0 reprendre Arenberg (le restaurant des parents d’Abel) \u00e0 Heverlee.<\/p>\n
\u00ab Notre ouverture, si tout va bien, est pr\u00e9vue pour octobre 2025. L’int\u00e9rieur sera compl\u00e8tement renouvel\u00e9, ainsi que le nom. Nous en gardons le secret pour l’instant…, pr\u00e9cise Laurence De Smet. \u00bb<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.32.02.jpg” title_text=”Screenshot” _builder_version=”4.27.2″ _module_preset=”default” custom_margin=”50px|||||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” custom_margin=”-10px||||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Laurence De Smet en compagnie du chef Floris Van Der Veken dans le jardin du Hof Van Cleve.<\/em><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”]<\/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":"
En 72 ans d’histoire du concours, Laurence De Smet, sous-chef du Hof van Cleve \u00e0 Kruisem, est la premi\u00e8re femme \u00e0 \u00eatre nomm\u00e9e \u2018Premi\u00e8re Cuisini\u00e8re de Belgique\u2019. Le prix du \u2018meilleur commis\u2019 a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Willemijn Veldeman, qui a assist\u00e9 Neal Descheemaecker, sous-chef du restaurant trois \u00e9toiles Boury \u00e0 Roeselare, pendant le concours. Laurence […]<\/p>\n","protected":false},"author":5,"featured_media":48882,"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":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-48912","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":"\n
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