{"id":72732,"date":"2021-05-10T16:37:38","date_gmt":"2021-05-10T14:37:38","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=72732"},"modified":"2021-05-12T15:50:03","modified_gmt":"2021-05-12T13:50:03","slug":"fruit-and-vegetables-week-launch-were-smart-academy-and-exclusive-5-radishes-chefs-club","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/fruit-and-vegetables-week-launch-were-smart-academy-and-exclusive-5-radishes-chefs-club\/","title":{"rendered":"Fruit and Vegetables Week | Launch \u2018We\u2019re Smart Academy\u2019 and exclusive 5 Radishes Chefs Club"},"content":{"rendered":"

Top international chefs will join forces in the We\u2019re Smart Academy<\/span>, starting on the<\/span>\u00a010<\/span>th<\/span>\u00a0of<\/span>\u00a0May. They share their knowledge about healthy, ecological cuisine in webinars, manuals, cookbooks and Clubhouse sessions with other chefs, food companies and consumers. The academy gets off to a flying start on the first day of the Fruit and Vegetable Week. On the same day, We\u2019re Smart World, the organization behind the week, launches the 5 Radishes Chef Club<\/span>,<\/span>\u00a0an exclusive club for the 79 best v<\/span>e<\/span>getable restaurants in the world.<\/span>\u00a0<\/span><\/p>\n

When we see the enormous<\/span><\/i>\u00a0press<\/span><\/i>\u00a0interest in the transition of\u00a0<\/span><\/i>Daniel Humm from Eleven Madison<\/span><\/i>\u00a0Park (***)<\/span><\/i><\/a>\u00a0to\u00a0<\/span><\/i>only\u00a0<\/span><\/i>cooking\u00a0<\/span><\/i>vegetarian<\/span><\/i>, it is unavoidable that there will also be a boost in vegetarian and vegan cooking. A very positive vibe towards healthier food! With 2 recipes in this article with the Vegetables of the year – Peppers and Fruit of the year 2021: Watermelon, both from the well-known vegetable chef Frank Fol.<\/span><\/i>\u00a0<\/span><\/p>\n

Reading time: 4 minutes,<\/span>\u00a0required<\/span>\u00a0time for the recipes\u00a0<\/span>are separately stated<\/span>.<\/span>\u00a0<\/span><\/p>\n

<\/p>\n

The Week of Vegetables<\/span><\/b>\u00a0and Fruit<\/span><\/b>\u00a0<\/span><\/h3>\n

The Vegetables<\/span>\u00a0<\/span>and Fruit<\/span>\u00a0<\/span>Week<\/span>\u00a0takes place from\u00a0<\/span>the\u00a0<\/span>10<\/span>th<\/span>\u00a0<\/span>\u00a0to 16<\/span>th<\/span>\u00a0of<\/span>\u00a0May. For seven days, all kinds of new, creative initiatives\u00a0<\/span>involving<\/span>\u00a0fruit and vegetables will be highlighted by chefs, retailers, growers, producers, etc. This year will be an extra special week, because 2021 has been declared as\u00a0<\/span>International Year of Fruits and Vegetables<\/span><\/a>\u00a0<\/span>by the United Nations<\/span>. We\u2019re Smart World, the Belgian organization behind\u00a0<\/span>the Vegetable and\u00a0<\/span>Fruit Week, has also been named one of the\u00a0<\/span>official SDG “Sustainable Development Goals<\/span><\/i>\u2019<\/span><\/a>\u00a0voices<\/span>\u00a0this year. These are ambassadors who support the 17 sustainable development goals of the United Nations (from eradicating poverty to the fight against global warming).<\/span>\u00a0<\/span><\/p>\n

The We’re Smart Academy<\/span><\/b>\u00a0<\/span><\/h3>\n

We’re Smart World adds\u00a0<\/span>force<\/span>\u00a0to this special Fruit and Vegetable Week with the launch of\u00a0<\/span>the\u00a0<\/span>\u2018<\/span>We’re Smart Academy<\/span>\u2019<\/span><\/a>. Top chefs from all over the world reveal their plant-based kitchen secrets every month during interactive webinars<\/a>. Fans can join Club House\u00a0<\/span>\u2018<\/span>We’re Smart Inspirations<\/span>\u2019<\/span>\u00a0to learn about the latest innovations and trends in healthy and ecological cuisine. The\u00a0<\/span>\u2018<\/span>We\u2019re Smart Academy<\/span>\u2019<\/span>\u00a0bundles\u00a0<\/span>51 cooking techniques for fruit and vegetables<\/a> and masses of healthy recipes<\/span>\u00a0in one manual. The academy also regularly publishes\u00a0<\/span>cookbooks<\/span>\u00a0to inspire professionals and hobby chefs alike.<\/span>\u00a0<\/span><\/p>\n

Frank\u00a0<\/span><\/b>Fol<\/span><\/b>, initiator We’re Smart World | Think Vegetables! Think Fruit! Philosophy<\/span><\/b>\u00a0<\/span><\/h3>\n

\u201cWe’re Smart World brings people and companies together who are engaged in healthy, ecological and sustainable food,\u201d says\u00a0<\/span>Frank\u00a0<\/span>Fol<\/span>, De\u00a0<\/span>Groentekok<\/span><\/a>\u00ae.<\/span>\u00a0\u201cEverything starts with our Think Vegetables! Think Fruit!<\/span>-p<\/span>hilosophy, which radically focus on fruits and vegetables and dare to make them the\u00a0<\/span>body of the dish<\/span>. With\u00a0<\/span>the \u2018<\/span>We\u2019re Smart Academy<\/span>\u2019<\/span>\u00a0we want to share our knowledge about healthy, ecological food and we want to inspire many more people. Not only chefs and food companies, but also consumers. \u201d<\/span>\u00a0<\/span><\/p>\n

The world\u2019s\u00a0<\/span><\/b>79 best vegetable restaurants gathered in one club<\/span><\/b>\u00a0<\/span><\/h3>\n

We\u2019re Smart will also introduce its brand new\u00a0<\/span>\u2018<\/span>5 Radishes Chefs Club<\/span>\u2019 on the 10<\/span>th<\/span>\u00a0of May<\/span>: an exclusive club\u00a0<\/span>for<\/span>\u00a079\u00a0<\/span>of the\u00a0<\/span>best vegetable restaurants in the world, all of which received five coveted radishes in the culinary-gourmet\u00a0<\/span>We\u2019re Smart Green Guide<\/span><\/a>.\u00a0<\/span>Restaurants that achieve five Radishes use at least two-thirds of fruit and vegetables through their entire menu<\/span>. They also focus on sustainable and local products<\/span>\u00a0and<\/span>\u00a0use water and energy sparingly<\/span>.<\/span>\u00a0All restaurants in the 5 Radishes Chefs Club achieve a high degree of perfection in creativity and tast<\/span>ing<\/span>\u00a0experience. The club will be a meeting place where like-minded top chefs can exchange their vision and ideas, with each other and with other chefs. Frank\u00a0<\/span>Fol<\/span>: \u201cWe created the 5 Radishes Chefs Club because we notice<\/span>d<\/span>\u00a0that top chefs still want to learn more about the wonderful world of fruit and vegetables. We invite the chefs to be an ambassador in their region. A real showcase for the healthy, ecological kitchen where fruit and vegetables are central. \u201d<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n

Recipes with\u00a0<\/span><\/b>b<\/span><\/b>ell pepper<\/span><\/b>\u00a0and\u00a0<\/span><\/b>w<\/span><\/b>atermelon<\/span><\/b>\u00a0<\/span><\/h3>\n

Flavor Bomb<\/span><\/b>\u00ae Salsa with\u00a0<\/span><\/b>l\u00e9gumaise<\/span><\/b>\u00a0Thai and\u00a0<\/span><\/b>Ghoa<\/span><\/b> cress<\/span><\/b><\/h3>\n

Flavor Bomb is We’re Smart\u00ae World<\/span>\u2019s<\/span>\u00a0protected trademark. It stands for flavorful creations that according to the Think Vegetables! Think Fruit! \u00ae\u00a0<\/span>P<\/span>hilosophy has been developed and which contains the following advantages:<\/span>\u00a0<\/span><\/p>\n

– Tasty, healthy & full of character<\/span>\u00a0<\/span><\/p>\n

– Regional<\/span>\u00a0and<\/span>\u00a0seasonal<\/span>\u00a0<\/span><\/p>\n

– Fruit & vegetables\u00a0<\/span>as main ingredient<\/span>, minimum 80%<\/span>\u00a0<\/span><\/p>\n

– Natural colors<\/span>\u00a0<\/span><\/p>\n

– Without added flavor enhancers, sugars or preservatives<\/span>\u00a0<\/span><\/p>\n

–\u00a0<\/span>L<\/span>\u00e9gumaise<\/span>\u00ae,\u00a0<\/span>a<\/span>\u00a0healthy sauce<\/span>\u00a0<\/span><\/p>\n

– Your daily vegetable flavor portion!<\/span>\u00a0<\/span><\/p>\n

A Taste Bomb can represent a snack, a supplement to a meal or a full meal. Enjoy healthy while you can! The recipe is for 4 people. Preparation time: 20 minutes. Techniques: raw, sauce, emulsion. Plate: Wild Moon ceramic bowl. Recommended drink: Mary V, Tomato juice by Nick\u00a0<\/span>Bril<\/span>\u00a0<\/span><\/p>\n

Ingredients: 150 gr Red bell pepper – 150 gr Fennel – 150 gr Radishes – 150 gr Ripe mango – 10 gr Finely chopped fresh ginger – juice half a lime<\/span>\u00a0–\u00a0<\/span>150 gr Bio\u00a0<\/span>L\u00e9gumaise<\/span>\u00a0Thai, red curry with coconut<\/span>\u00a0–\u00a0<\/span>20 gr Fresh coriander – cup of\u00a0<\/span>Ghoa<\/span>\u00a0Cress –\u00a0<\/span>Koppert<\/span>\u00a0Cress – Strong pour of olive oil\u00a0<\/span>Iluigi<\/span>\u00a0– Coarse sea salt mill\u00a0<\/span>Verstegen<\/span>\u00a0<\/span><\/p>\n

Preparation of the salad mix: Cut equal cubes of bell pepper, fennel, radish and mango. Finely chop cilantro. Mix everything with olive oil, sea salt, lime juice and ginger.<\/span>\u00a0<\/span><\/p>\n

Finishing touch: Divide the mix over the 4 bowls. Spoon the\u00a0<\/span>l\u00e9gumaise<\/span>\u00a0on top each time.\u00a0<\/span>Finish with cress.<\/span>\u00a0<\/span><\/p>\n

Recipe\u00a0<\/span><\/b>for<\/span><\/b>\u00a0<\/span><\/b>watermelon<\/span><\/b>\u00a0lasagna\u00a0<\/span><\/b>with<\/span><\/b>\u00a0fennel carpaccio, dill, baby spinach, yellow cherry tomato and lemon<\/span><\/b>\u00a0<\/span><\/h3>\n

For 4\u00a0<\/span>people<\/span>, preparation time 15 minutes. Techniques: raw, marinating, plate used in the photo: Wild Moon large deep ceramic. Recommended drink: Ice tea (without added sugars)<\/span>\u00a0<\/span><\/p>\n

Ingredients: 1 small watermelon without seeds – 1 small fennel – 2 sprigs of fresh dill – Box of Sea Fennel,\u00a0<\/span>Koppert<\/span>\u00a0Cress – 1 lemon – 12 yellow cherry tomatoes – handful of fresh young spinach leaves – a good dash of olive oil El\u00a0<\/span>Flameco<\/span>\u00a0– black pepper – coarse sea salt<\/span>\u00a0<\/span><\/p>\n

Preparation method:<\/span>\u00a0<\/span><\/p>\n

    \n
  1. Fennel carpaccio: Cut the fennel paper thin with a sharp knife. Season with black pepper and sea salt, as well as some lemon juice and a dash of olive oil.<\/span>Leave this<\/span>to marinate for a few minutes.<\/span>\u00a0<\/span><\/li>\n
  2. Carpaccio watermelon: Cut thin slices of watermelon and place on a waiting plate.<\/span><\/li>\n<\/ol>\n

    Finish: Build up the same amount of fennel and watermelon carpaccio over the 4 plates. Cut yellow cherry tomatoes into slices and divide between\u00a0<\/span>the plates with\u00a0<\/span>some small spinach leaves. Spoon marinade juice over<\/span>\u00a0the plates and f<\/span>inish by dividing all the garnishes on the plates: dill and Sea Fennel pieces. Finish with a few more drops of fresh lemon juice and tasty olive oil.<\/span>\u00a0<\/span><\/p>\n

    We’re Smart World Agenda 2021:<\/span><\/b>\u00a0<\/span><\/h3>\n

    The publication of the We\u2019re Smart Green Guide, which normally appears every May, is shifting<\/span>\u00a0to September 20<\/span>th<\/span>\u00a02021,<\/span>\u00a0due to Covid-19<\/span>.<\/span>\u00a0<\/span><\/p>\n

    2021: International Year of Fruits and Vegetables<\/span>\u00a0<\/span><\/p>\n

    Fruit and vegetable of the year 2021:\u00a0<\/span>B<\/span>ell pepper and\u00a0<\/span>W<\/span>atermelon<\/span>\u00a0<\/span><\/p>\n

    10 through May 16: Fruit and Vegetable Week, launch We\u2019re Smart Academy and 5 Radishes Chefs Club<\/span>\u00a0<\/span><\/p>\n

    May 24: First We\u2019re Smart Academy webinar with Frank\u00a0<\/span>Fol<\/span>, De\u00a0<\/span>Groentekok<\/span>\u00ae<\/span>\u00a0<\/span><\/p>\n

    September 20: launch of We\u2019re Smart Green Guide and announcement of We\u2019re Smart Awards for restaurants.<\/span>\u00a0<\/span><\/p>\n

    November 26: launch We\u2019re Smart Future Awards for companies during\u00a0<\/span>Horeca<\/span>\u00a0Expo.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Top international chefs will join forces in the We\u2019re Smart Academy, starting on the\u00a010th\u00a0of\u00a0May. They share their knowledge about healthy, ecological cuisine in webinars, manuals, read more<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[109,110,114,115,116,80,85,124,89,133,98,134,104,120,123],"tags":[],"class_list":["post-72732","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-eating","category-sustainability","category-pop-up-main-2","category-co-creation","category-sector-2","category-fast-food-sector","category-p-en","category-restaurant-sector","category-retail-sector-2","category-hotel-sector","category-tip-2","category-catering-sector-2","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nFruit 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