international wild food and chefs training

TWO DAYS OF FORAGING, WILDCHEFS WORKSHOPS & FINE DINING

During this 2 day course, you will be immersed in the wild food and chefs scene in one of the most beautiful settings near Brussels.

The wild food training will take place by expert in wild plants and founder of Forest To Plate, Ben Brumagne, who has been training thousands of people for years, has traveled the world in search of plants and is known for his book ‘the foragers book’.

The culinary training will be by Niel De Weerdt, former sous chef of Humus & Hortense, whose expertise has grown over the years by working in fine dining restaurants all over the world and has closely worked with chefs like Nicolas Decloedt & Kobe Desramaults. 

Niel De Weerdt

You will learn how to identify and harvest the most common wild foods, and how to optimally use their flavors. Transform wild plants  into the most beautiful recipes and learn how to preserve them for the next season. Both food and drinks will be discussed. 

All of this in a chef friendly environment, so the perfect place to get to know and connect with chefs from all over the world.

After this course, you should be able to recognize and harvest at least 5 to 10 plants on your own and turn them into the most delicious recipes.

Discussed plants are land plants that can be found all over northern moderate Europe, and many other moderate parts of the world like Northern United States, the Himalaya-mountains, the Middle-East or South Australia.

WHEN

Monday-tuesday 7 & 8 october

SCHEDULE

• Monday

  10AM welcome and intro 
  12PM lunch 
  13-16h30 PM wild food walk 
  5PM wild chef training  
  8PM dinner

• Tuesday 

  8AM breakfast

  9AM wild food walk 

  12AM outdoor cooking session

  1 PM lunch

  2 PM small walk 

  3 PM wild chef training and contest

  7PM dinner 

  8PM home

LOCATION

You will stay at the Forest To Plate house, in Vireux-Molhain, just across the Belgian border. here at the foot of the Meuse valley and along the lush Viroinval, there are plenty of wonderful hiking trails.

WHAT TO EXPECT DURING THIS WEEKEND

• this training is specifically for chefs who are looking to learn more about the wild food world and cuisine

• all meals and snacks provided from monday noon till tuesday night

• wild food walks with a foraging expert

• culinary training by fine dining chef

• you will learn about 25 wild edible plants (and or mushrooms).

• stay included in a beautiful location

• connect and socialize with chefs from all over

• ideal way to get into nature, learn and relax

follow our daily posts & stories about wild edible plants

PRICE

• €395 excl vat (btw)

• shared room or glamping tent

• private room or glamping tent from 2 persons

• including all organic meals, snacks, alcoholic and non alcoholic drinks

• including all wild food walks & cooking workshops

• after payment you get 5% discount on all our products & activities via the webshop

PRACTICAL

• address rue de la jussiere (or Hussiere) 58, Vireux-Molhain, France (500m from Belgian border), already take a look inside the house

• arrival 10AM on monday 7/10

• departure 8PM on tuesday 8/10

• there are 3 shared bathrooms

• general conditions

• covid measures are always applied according to the necessary rules

WHAT TO BRING

• comforter, mattress and pillow are already present, so only: bottom sheet, fitted sheet and a pillowcase

• towel

• good walking shoes

• waterproof jacket

• notebook

• small pocket knife and bag to carry picked plants

follow our daily posts & stories about wild edible plants