August 1, 2018

Restaurant Chef Nick Bril is also a DJ on Tomorrowland. Pastry Chef Roger van Damme creates a special dessert for the event.

March 4, 2018

Six young chefs from Ecuador take up the challenge for a culinary exchange project in Belgium. From 12th February until the 24th March 2018 they are invited by 6 renowned Belgian chefs, to learn all about the European culinary tradition. This is a joint project of Mast...

January 5, 2018

In onze blog van 20 oktober las je al over ons project. Ons project? Een jaar lang stage lopen in de keuken van verschillende chefs. Een uitdaging die Seppe Meeus graag aanging. We hebben  een stagetraject uitgetekend op maat van wat hij nog wilde leren na zijn basisop...

December 4, 2017

You start an internship in Belgium. Just when you are enjoying your learning journey your restaurant wins a Michelin star. This is what happened to 4 interns last week. Two other interns lived how their restaurant was awarded a second Michelin Star. An experience of a...

July 23, 2017

Chef Massimo Bottura leads a food revolution. His passionate speech at the #50BestTalks: Food Forward event in Barcelona presented the kitchen as a laboratory of ideas and learning opportunities.

We all know him as the chef-owner of Osteria Francescana, No.1 in The...

April 10, 2017

Jonathan Helmy, a student of the Culinary Institute of America was looking for an internship. In his school he spoke with Alexana who had just returned from her internship at Restaurant De Kwizien in Belgium. Her enthusiasm about the love and commitment of the team at...

March 2, 2017

Michael Vanderhaeghe is the first Belgian young chef ever to win the prestigious "Trophee Jeunes Talents Escoffier" in Paris.

This trophy is the result of a well prepared Work Based Learning journey. After his graduation at the school for gastronomy in Koksijde Michael...

February 15, 2017

Next to experience, the knowledge of history has a direct impact on one’s knowledge development and learning. No matter your trade or specialisation the knowledge of the past has an important added value to future inspiration.

During our visit to the Le Bouveret Campus...

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