De Karmeliet open for 6 weeks, run by students

Last academic year they were allowed to taste the real thing for a week, in their second year they now have six weeks to discover how to run a top restaurant. Lode Vanwildemeersch, head of the bachelor’s degree in hotel management: “In the course itself, the emphasis is strongly on the kitchen. But during the six weeks, the students are also fully responsible for the service. So they will make progress in that area. And a second aspect will certainly also, now that they are second-year students, they will also have to look at the management. Look at real cost accounts, the returns, make analyses.”

De Karmeliet has been closed for six years, but the public has clearly not forgotten the star business. It is no longer possible to reserve a place for the next six weeks, everything is full. Marie Lowyck, student: “Of course, many people expect a lot, because we are students of Culinary Arts and we work in the Karmeliet, but I still think we will succeed. We will try to make a good impression. We are the chefs of tomorrow , so it must be.”

Geert Vanhecke is godfather

Geert Vanhecke is godfather of the project. He tastes and also gives the students some good advice. Geert Vanhecke, star chef: “Going to study well for a few years, about 4 or 5 years. Before I started my own business, I worked for 8 years in Paris, in Brussels, in Lyon. And that is a good school for me been.”

Next year, third-year students may be able to go on exchange to the renowned Paul Bocuse institute in Lyon. The cooperation agreement is almost complete.