The Culinary College of Belgium wants to defend “the irreplaceable value of artisans”

Belgium officially becomes the third country in the world to independently promote its artisanal gastronomy. This follows the launch of a network of professional "quality activists," the Culinary College of Belgium.

"You may not be sensitive to my cuisine, but you can never criticize the quality of the products I work with. For me, it's quality before yield: that's the artisanal approach and the peasant common sense that we share, restaurateurs and producers alike." These engaging words are those of the first member of the Culinary College of Belgium, Fabian Santi, the captain of Tri-Marrants, this bistronomic establishment in the heart of the Eau d'Heure lakes.

His considerations, combining passion and excellence, he shared them during the meetings which preceded the creation of this famous College in recent months, a collective of conviction which intends to nurture an "artisanal intelligence" and build a fairer food model.

"Faced with the growing industrialization of food and the standardization of practices, the Culinary College of Belgium wants to affirm the irreplaceable value of the know-how and interpersonal skills of artisans who embody diversity," notes Celia Tunc , co-founder of the Global Culinary College, the network of Culinary Colleges around the world.

“Recognized for their mastery of their profession, active bearers of values in the region”

Because on June 30, Belgium officially becomes the third country to raise the standards of culinary art, after France and Japan, by welcoming this virtuous initiative initiated in 2011. At the time, it involved around fifteen great French chefs, united by Alain Ducasse and Joël Robuchon, the most starred in the history of the Michelin Guide.

For information purposes, the French association currently brings together more than 3,000 recognized artisans, from producers to restaurateurs, from food business managers to professional schools.

Before its inauguration at the Château de Rivieren, a hidden 12th-century gem in the Brussels region, the Culinary College of Belgium already boasts around thirty members and regional representatives. From Hortense de Castries, the founder of the young company Casse-Noix 7 (a walnut specialist), to Thomas Troupin, the Michelin-starred chef from Liège for whom "sustainability rhymes with humanity," via the Brasserie Cantillon in Anderlecht and the chocolatier Pierre Marcolini.

By becoming members, these professionals affirm their commitment to artisanal gastronomy, responsibly sourced products, and direct relationships.

“Making craftsmanship the future of gastronomy”

"The members form a collective of conviction, open and determined to make craftsmanship the future of gastronomy in Belgium and around the world," the association's ambition is. Through peer exchanges, media outreach, and training, the Culinary College of Belgium aims to be a space of support to overcome daily challenges and promote artisanal practices.

Being a member also means establishing yourself as a credible player in the economic landscape and contributing to a dynamic of international influence. "Our collective is a benchmark for citizens, institutions, and the media by displaying the 'Artisan Militant de la Qualité' plaque recognized by the College."

A laboratory for relational experiences, the College will serve as a catalyst and amplifier for its members' productive initiatives. And this, for the modest sum of 35 euros/month, excluding membership fees. In practice, to join this association, one must complete an application form, which the College's founders review at their monthly meeting.

"The goal is to enable artisans to earn a good living from their profession while ensuring total transparency towards citizen-consumers," concludes the Culinary College of Belgium.