Gault&Millau awarded the Culinary Innovators of 2018

The culinary organization reached out for the third time awards to various chefs and commendable initiatives.

© Jorik Leemans

On Monday, may 28, conjured Gault&Millau, the Verbeke Foundation in Kemzeke in a gourmet food hall. During the third edition of the Culinary Innovators awards put the organisation a range of chefs and companies in the flowers.

Some five hundred attendees were in the greenhouses to taste all kinds of culinary delights. More than twenty top chefs and event partners passed gourmet plates and drinks during the awards ceremony. With the event wants to Gault&Millau, with emphasis on the importance of sustainable and conscious consuming and motivating young talent.

Concretely, there were nine prizes were awarded. It cut The Time and VRT NWS the Education Award for their record ‘The sign of tomorrow’. Therein examined the media how the food of the future should look like. The NorthSeaChefs went for a walk with the Institution Award. Since 2011, the chefcollectief less well-known fish species from the North sea to the attention.

Chef René Mathieu was with his case, La Distillerie Restaurant Philosophy Award prize for his use of products that he found in nature. Non-profit organization Eatmosphere knew the Sustainability Award to get for her work on sustainable kitchens. The entrepreneur of the year, according to the Gault&Millau is a butcher, Luc De Laet Butcher’s Craft.


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