The last hectic week before The Flemish Primitives 2010

Flanders Taste Foundation | It is incredible how much can still be done in a week time if everybody is going for it…

Roger Vandamme tested his equipment, started a new website, made leaflets, filled 1800 containers with his chocolate mayonnaise,… Rudi Van Beylen travelled to Germany between 2 services at Hof ten damme to complete the production for the tastings. We (Sense for Taste) made a booklet with Sosa, made new packaging, filled a patent. KULeuven did the same for a patent on the amazing technology Sergio Herman will demonstrate. Rudi and Filip showed their dish, very great. Jean-Yves Wilmot listened very carefully to the insights from KULeuven as he could surprise them with a texture they didn’t expect to work like this. Kristof (a priori) is also doing great things with his new equipment. Results from Ugent on crispness need some more research. Gert from Hertog Jan was not really convinced. Viki had some problems with the choking of the capsules when filled with beetroot powder, but succeed to find a solution.

Peter Coucquyt is arranging the diner on Sunday. Had to change location as to much journalists came over. Peter Monbailleu is our tower of strength to organize and fix everything.
Had dinner at Hof van Cleve with Peter Goossens, Jean Pierre Gabriel, Fiona Morisson, Rick Schifferstein, Herman Konings to discuss the content of the panel discussion. Herman is really a gifted debater. Having a lunch at Hof van Cleve with those wonderful people, what could you expect more. Decided to rename the 10 points for the Belgian gastronomy of the future into the 10 commandments. Curious how the visitors and chefs will react on that.

In the meantime in Bruges Dries completed the analysis of the survey on Belgian gastronomy. Some of the results he shared with Stubru. Stubru was organizing the Belgian version of ‘broodje bakpao’. As lists were generated from the surveys on the most typical Belgian ingredients, Dries could inspire. Most typical Belgian ingredient is endives followed by asparagus, beer, shrimps, chocolate, potatoes, Brussels sprouts… More results will be published later on the community.

As we want to inspire, support next to the chefs as well as the local economy like farmers we invited the farmers from Local food express to have a discussion and a request to decorate our garden on stage. We really see gastronomy as a vehicle to support the local economy.

Got confirmation from KULeuven that all the tests succeed. It is still amazing that if we all cooperate a lot of things can be done in a very short time. It is an honor to be part of one of the best working open innovation networks in the region.