Welcome to the Master Talent Community: Chef Sander Van De Walle - Restaurant Caillou
Master Talent Foundation has a new partner: Chef Sander Van De Walle - Restaurant Caillou.
For culinary and pastry iinternships apply now!
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Dorothy Maes
- 15 mrt. 2019
- 1 minuten
Master Talent Foundation at the International Recruitment Forum 2019
On 11 and 12 March 2019 Master Talent Foundation was present at the 21st International Recruitment Forum of Swiss Education Group (SEG) in Montreux Switzerland. Schools of Swiss Education Group are: https://www.cesarritzcolleges.edu/en/ https://www.hotelinstitutemontreux.com/en https://www.ihtti.com/en/ https://www.shms.com/en/ Students interested in an internship in Belgium came to booth 15 to discover the pictures of our SEG - alumni and the partners of Master Talent Founda
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Krispijn Yperman
- 1 aug. 2018
- 1 minuten
How about an internship with a DJ or an artist from Tomorrowland?
Restaurant Chef Nick Bril is also a DJ on Tomorrowland. Pastry Chef Roger van Damme creates a special dessert for the event.
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Dorothy Maes
- 10 jul. 2018
- 2 minuten
Het einde van een stagejaar, het begin van een avontuur!
Voor onze stagiair Seppe zit het stagejaar bij Master Talent Foundation erop. Na zijn zevende jaar aan de Hotelschool van Leuven, klopte Seppe bij Master Talent Foundation aan. Hij wilde graag een jaar stage lopen in verschillende restaurants om ervaring op te doen en zo beter in te schatten waar zijn passie ligt. Seppe werd uitgenodigd voor een oriënterend gesprek en de bal ging aan het rollen. We contacteerden chefs die Seppe had aangegeven in het gesprek en hoorden of en w
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Krispijn Yperman
- 4 mrt. 2018
- 1 minuten
The learning journey of the next generation South-American top chefs
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 Master Talent Foundation and the Asociación de Chefs del Ecuador. During their 6 weeks stay in Belgium each chef from Ecuador has a Belgian Michelin starred chef as his personal mentor. These mentors guide the young
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Krispijn Yperman
- 23 jul. 2017
- 2 minuten
La bottega rinascimentale: a laboratory of ideas and learning opportunities
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 World’s 50 Best Restaurants 2016 and currently ranked No.2. His fight against food waste, has resulted in the creation of ‘refettorios,’ soup kitchens where surplus ingredients are turned into delicious dishes. He
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Krispijn Yperman
- 2 mrt. 2017
- 1 minuten
How Michael Vanderhaeghe wins the "Trophee Jeunes Talents Escoffier"
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 started a journey of work based learning, which gave him the opportunity to experience different styles and techniques. His contacts with different chefs at the top of European gastronomy and the experience in
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Krispijn Yperman
- 15 feb. 2017
- 2 minuten
The Mosimann Collection: Culinary Heritage and Inspiration
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 of César Ritz College, last January, we experienced the true value of history in culinary education. Students of the Swiss Education Group have the unique opportunity to use for their learning and research. Thi
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Jan Buytaert
- 18 aug. 2016
- 2 minuten
Never too old to learn!
Once, a long time ago, learning to cook wasn’t that complicated. After finishing catering school you started to work. Cooks were always needed. If you wanted an interesting job abroad, a working permit was only a matter of waiting and choosing the right counter. Once you had moved up in the circuit and you had entered the world of “like knows like”, you had the opportunity to work with one of the European chefs with Michelin stars. Sometimes it was only for a month or two mo
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Jason Chao Lin
- 14 jun. 2016
- 3 minuten
My experience @ In De Wulf
My name is Jason Chao Lin. I participated in the Master Talent Foundation Internship program in July of 2015 under Chef Kobe Desramaults in Restaurant In De Wulf. I am from New York City and have been working in NYC only. Until I decided that I need to see what the world outside looks like. Before staging at In De Wulf, I have also done a few other internships around Europe. All which opened my eye tremendously. I ended my European internship tour with In De Wulf. My internsh
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