{"id":54925,"date":"2025-12-04T09:45:48","date_gmt":"2025-12-04T08:45:48","guid":{"rendered":"https:\/\/horecamagazine.be\/une-cuisine-flambant-neuve-pour-vives-au-restaurant-brugeois-tete-pressee\/"},"modified":"2025-12-04T09:51:17","modified_gmt":"2025-12-04T08:51:17","slug":"une-cuisine-flambant-neuve-pour-vives-au-restaurant-brugeois-tete-pressee","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/une-cuisine-flambant-neuve-pour-vives-au-restaurant-brugeois-tete-pressee\/","title":{"rendered":"Une cuisine flambant neuve pour VIVES au restaurant brugeois T\u00eate Press\u00e9e"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>La haute \u00e9cole VIVES a ouvert une toute nouvelle cuisine d&rsquo;apprentissage suppl\u00e9mentaire dans l&rsquo;ancien restaurant T\u00eate Press\u00e9e, situ\u00e9 avenue Reine Astrid \u00e0 Sint-Michiels Bruges, qui servira d\u00e9sormais de restaurant d&rsquo;apprentissage et de pratique pour les \u00e9tudiants en Culinary Arts dans le cadre du Flanders Culinary Arts Centre (FCAC). Cette extension, avec une toute nouvelle cuisine d&rsquo;apprentissage, r\u00e9pond \u00e0 la forte croissance de la formation et compl\u00e8te le restaurant pratique d\u00e9j\u00e0 existant \u2018De Karmeliet\u2019. Lors de l&rsquo;inauguration, les \u00e9tudiants de troisi\u00e8me ann\u00e9e ont \u00e9galement pr\u00e9sent\u00e9 leur projet final \u20187 semaines, 7 restaurants\u2019, qui illustre parfaitement la devise de VIVES : learn to manage, manage to learn ! (apprendre \u00e0 g\u00e9rer, g\u00e9rer pour apprendre !).<\/strong><\/p>\n<p>Avec plus de 180 \u00e9tudiants provenant de plus de 30 pays, la formation en arts culinaires conna\u00eet une croissance ann\u00e9e apr\u00e8s ann\u00e9e. A l\u2019instar de l&rsquo;ancien restaurant trois \u00e9toiles embl\u00e9matique De Karmeliet, \u00e9galement exploit\u00e9 par VIVES, qui avait atteint sa capacit\u00e9 maximale, l&rsquo;ancien restaurant T\u00eate Press\u00e9e du chef Pieter Lonneville, d\u00e9j\u00e0 lou\u00e9 l&rsquo;ann\u00e9e derni\u00e8re, a r\u00e9cemment \u00e9t\u00e9 rachet\u00e9 par l\u2019\u00e9cole.<\/p>\n<p>\u00ab Notre concept p\u00e9dagogique repose sur le principe \u00ab learn to manage, manage to learn \u00bb, explique Johan De Langhe, directeur de la section Sciences commerciales, Gestion d&rsquo;entreprise et Informatique appliqu\u00e9e \u00e0 la haute \u00e9cole VIVES. L&rsquo;apprentissage r\u00e9el et authentique se fait ici par le biais de l&rsquo;exploitation de ces restaurants. Les \u00e9tudiants apprennent non seulement \u00e0 cuisiner \u00e0 un niveau \u00e9lev\u00e9, mais aussi \u00e0 diriger, planifier, communiquer et entreprendre. Cela fait d&rsquo;eux les managers culinaires de demain \u00bb.<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Leskeuken-foto-1-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbLeskeuken foto 1&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb60px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bb50fe6041-2504-45d6-a248-f09f35685578&Prime; custom_margin=\u00a0\u00bb-15px||60px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>Kathy Dewitte, directrice g\u00e9n\u00e9rale de la Hogeschool VIVES, et Peter Verbeke, directeur de l&rsquo;\u00e9cole h\u00f4teli\u00e8re Ter Duinen \u00e0 Coxyde : ravis de la toute nouvelle cuisine suppl\u00e9mentaire d\u2019apprentissage dans l&rsquo;ancien restaurant brugeois T\u00eate Press\u00e9e.<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>Le projet \u2018Run the restaurant\u2019 est au c\u0153ur de la formation.<\/h4>\n<p>\u00ab Les \u00e9tudiants passent par trois phases, chacune \u00e9tant li\u00e9e \u00e0 un restaurant d&rsquo;apprentissage sp\u00e9cifique \u00bb, explique Lode Vanwildemeersch, responsable de la formation. Les \u00e9tudiants de premi\u00e8re et deuxi\u00e8me ann\u00e9e accueillent les clients au restaurant De Karmeliet, tandis que ceux de troisi\u00e8me ann\u00e9e peuvent donner libre cours \u00e0 leur cr\u00e9ativit\u00e9 au restaurant T\u00eate Press\u00e9e. Ils y pr\u00e9sentent leur projet final en petites \u00e9quipes sous la devise \u20187 semaines, 7 restaurants\u2019. Pendant 7 semaines cons\u00e9cutives (du 25 novembre au 23 janvier), ils \u00e9laborent \u00e0 chaque fois un concept de restaurant diff\u00e9rent et enti\u00e8rement nouveau, g\u00e9r\u00e9 de A \u00e0 Z par les \u00e9tudiants eux-m\u00eames. \u00bb<\/p>\n<p>La formation Culinary Arts fait partie du Flanders Culinary Arts Centre (FCAC), une collaboration entre la haute \u00e9cole VIVES et l&rsquo;\u00e9cole h\u00f4teli\u00e8re Ter Duinen (Coxyde). Le FCAC r\u00e9unit le meilleur des deux mondes : l&rsquo;excellence culinaire de la Flandre et une solide formation en gestion de niveau bachelor. Le chef \u00e9toil\u00e9 Geert Van Hecke est le parrain de la formation depuis ses d\u00e9buts. Depuis mars 2025, la formation est \u00e9galement reconnue par Alliance Lyfe, l&rsquo;ancien r\u00e9seau de l&rsquo;Institut Paul Bocuse, qui regroupe 25 \u00e9tablissements d&rsquo;enseignement sup\u00e9rieur de premier plan dans le domaine des Culinary Arts et Hospitality Management \u00e0 travers le monde.<\/p>\n<p>Avec l&rsquo;ouverture de ce nouveau site au restaurant T\u00eate Press\u00e9e, VIVES confirme son r\u00f4le unique dans l&rsquo;enseignement sup\u00e9rieur culinaire. Bruges s&rsquo;enrichit ainsi d&rsquo;un nouveau lieu gastronomique anim\u00e9, un laboratoire d&rsquo;innovation vivant o\u00f9 \u00e9tudiants, enseignants et chefs fa\u00e7onnent ensemble l&rsquo;avenir de la gastronomie et o\u00f9 tout le monde peut venir d\u00e9guster et savourer.<\/p>\n<p>Pour plus d&rsquo;infos, consultez <a href=\"http:\/\/www.culinaryarts.be\">www.culinaryarts.be<\/a> et <a href=\"http:\/\/www.brugge.restaurant\/rtr3\">www.brugge.restaurant\/rtr3<\/a><\/p>\n<p style=\"text-align: right;\"><em>(dv)<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La haute \u00e9cole VIVES a ouvert une toute nouvelle cuisine d&rsquo;apprentissage suppl\u00e9mentaire dans l&rsquo;ancien restaurant T\u00eate Press\u00e9e, situ\u00e9 avenue Reine Astrid \u00e0 Sint-Michiels Bruges, qui servira d\u00e9sormais de restaurant d&rsquo;apprentissage et de pratique pour les \u00e9tudiants en Culinary Arts dans le cadre du Flanders Culinary Arts Centre (FCAC). Cette extension, avec une toute nouvelle cuisine [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":54896,"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-54925","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":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Une cuisine flambant neuve pour VIVES au restaurant brugeois T\u00eate Press\u00e9e | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Une cuisine flambant neuve pour 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