Breeders' club to be launched at TFP; a platform to support breeding for taste

More and more chefs start to cultivate their own vegetables, as the market place offers only a limited amount of varieties.
The Flemish Primitives wants to give vegetables a central place. To increase the presence of home grown vegetables we want to support any person, company, movement,… restoring old varieties, and even more who comes up with new tasteful varieties. We want to...

Research award

The jury of The Flemish Primitives Research Award

New this year at the Flemish Primitives is that we award prizes for 5 categories. One of the categories is the Research Award. The prize will be awarded for the best recent scientific paper with a link to gastronomy providing new insights to chefs. The jury who will award the prize exist of Jeroen Lammertyn (KULeuven), Kurt Gebreurs (KULeuven), Benedikt Sas (Ugent), Frederic Depypere (UGent),...

Flemish cuisine highly praised in Madrid

On Monday January 24th, the opening night of Madrid Fusion 2011, the most important culinary congress in the world, inspirer/foreman José Carlos was very much impressed by the Flemish cuisine. In order to endorse his enthusiasm, he invited Kristoff Coppens (A Priori), Dave De Belder (De Godevaart), Gert De Mangeleer and Joachim Boudens (Hertog Jan), food scientist Bernard Lahousse and Peter...

TFP in US gastronomy press

Flanders Tourism is a partner of The Flemish Primitives since the second edition. The New York branch of the organisation is planning quite some promotion for Flemish and Belgian gastronomy. Saveur Magazine is publishing the page you can see here. Apart from that there is the Belgian Restaurant Week in March. Of course, chocolate is still one of the main attractions. Flemish Primitive...

TFP 2011

Massimo Bottura added to the list of guests at TFP 2011

Avant-garde cuisine has enabled some chefs, such as Ferran Adrià and Massimo Bottura, to be recognised not only as chefs, but as artists both inside and outside their kitchens. In recent years, Bottura’s work has gained recognition in the international “gastro-community”, and also among artists and art lovers. His presentations at gastronomy congresses...

The Flemish Primitives launches Research Award

With this award we want to encourage scientists sharing research results relevant for gastronomy with chefs and to promote research in the domain of gastronomy. Scientists often have know-how that is very useful for chefs in their quest for novel or improved courses.

Not only universities can participate, but every hotel school, knowledge center is welcome as long as they use a...

2 of the top 10 Young chefs in Europe will give a presentation

The Wall Street journal publised in november 2010 a top 10 of European young chefs. This is the list;

CHRISTIAN PUGLISI, Restaurant Relæ

ALEXANDRE GAUTHIER, La Grenouillère, Montreuil Pas-de-Calais

MATHIEU ROSTAING TAYARD, Le 126, Lyon

GREG MARCHAND, Frenchie, Paris

PIER GIORGIO...

Harold McGee comments The Flemish Primitives

During the previous The Flemish Primitives, we had Harold McGee doing a presentation together with Audrey Saunders of Pegu Bar and Tony Conigliaro of Colebrook row 69. They talked about dry shaking, egg white, bubbles and their effects.

This was his quote on the event "