Draft:Mastercooks of Belgium (Les Maîtres Cuisiniers de Belgique): Difference between revisions

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=== Professional Titles and Competitions ===

=== Professional Titles and Competitions ===

The association presents several awards and grants professional titles to its members, the two principal designations being the “Mastercook” and the “Young Masters”.<ref name=”:13″>”Horeca Magazine.” “[https://horecamagazine.be/cedric-poncelet-the-mastercooks-of-belgium/ Cédric Poncelet – The Mastercooks of Belgium].” ”Horeca Magazine”, 14 June 2023. </ref><ref name=”:14″>Horeca Webzine. ”“[https://horecawebzine.com/fr/Dylan-Demeyere-restaurant-jeune-ma%C3%AEtre/ Young Master Dylan De Meyere : la passion derrière la poêle depuis l’âge de 15 ans].”” ”Horeca Webzine”, 17 Jan. 2025.</ref><ref name=”:15″ />

The association presents several awards and grants professional titles to its members, the two principal designations being the “Mastercook” and the “Young Masters”.<ref name=”:13″>”Horeca Magazine.” “[https://horecamagazine.be/cedric-poncelet-the-mastercooks-of-belgium/ Cédric Poncelet – The Mastercooks of Belgium].” ”Horeca Magazine”, 14 June 2023. </ref><ref name=”:14″>Horeca Webzine. ”“[https://horecawebzine.com/fr/Dylan-Demeyere-restaurant-jeune-ma%C3%AEtre/ Young Master Dylan De Meyere : la passion derrière la poêle depuis l’âge de 15 ans].”” ”Horeca Webzine”, 17 Jan. 2025.</ref><ref name=”:15″ />

The title of “Mastercook is granted through a rigorous selection process requiring nomination by two existing members and approval by the board of directors. Candidates are subject to objective evaluation criteria that assess professional stability, consistency, and quality, and must be recognized by fellow “Mastercooks” or “Young Masters”. Acceptance specifically requires the chef to defend Belgian gastronomy and use local products; restaurants with exotic cuisine are generally not accepted.<ref name=”:13″ />

The title of “Mastercook is granted through a rigorous selection process requiring nomination by two existing members and approval by the board of directors. Candidates are subject to objective evaluation criteria that assess professional stability, consistency, and quality, and must be recognized by fellow “Mastercooks” or “Young Masters”. Acceptance specifically requires the chef to defend Belgian gastronomy and use local products; restaurants with exotic cuisine are generally not accepted.<ref name=”:13″ />

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The association grants the professional title of “Best Young Master” to Belgian chefs aged 25 to 38. The acceptance committee evaluates candidates on a series of criteria, including a solid, sustainable, and recognized career path (as evidenced by gastronomic guides) and a commitment to actively promote and defend Belgian gastronomy. The application is reviewed by the committee and presented at the General Assembly if approved.<ref name=”:14″ />

The association grants the professional title of “Best Young Master” to Belgian chefs aged 25 to 38. The acceptance committee evaluates candidates on a series of criteria, including a solid, sustainable, and recognized career path (as evidenced by gastronomic guides) and a commitment to actively promote and defend Belgian gastronomy. The application is reviewed by the committee and presented at the General Assembly if approved.<ref name=”:14″ />

The association has presented other awards. Among the recognitions presented have been the “Pierre Wynants Trophy”, also known as the “Belgian Star”, and the “Best Artisan Chef” award.<ref>“[https://www.sudinfo.be/id462479/article/2022-05-16/les-mastercooks-lancent-la-premiere-edition-du-pierre-wynants-trophy-belgian The Mastercooks launch the first edition of the “Pierre Wynants Trophy – The Belgian Sta]r” (SUDINFO), 2024.</ref><ref name=”:9″>[https://www.dhnet.be/archives-journal/2008/10/12/o-accindinus-meilleur-artisan-cuisinier-FCHKA2CEBBFJHDRIPHK2U4WFR4/ O Accindinus, Meilleur Artisan‑Cuisinier, ”La Dernière Heure”] ([[La Dernière Heure|DHnet]]), 12 October 2008.</ref> The Pierre Wynants Trophy is a competition that is focused on emerging talent among Belgian chefs and is open to professional cooks who either hold Belgian nationality or have at least five years of experience working in Belgian restaurants; finalists showcase their skills in Ghent, and the winner represents Belgium on the international stage.<ref name=”:4″>”“[https://lacuisineaquatremains.lalibre.be/2014/09/23/les-espoirs-de-la-cuisine-belge/ Les espoirs de la cuisine belge].”” ”[[La Libre Belgique|La Libre]]”, 23 Sept. 2014.</ref><ref>“[https://www.lesoir.be/art/698346/article/styles/cuisines/2014-11-04/simon-denis-est-nouvelle-etoile-cuisine-belge Simon Denis est la nouvelle «Étoile de la cuisine belge]’.” ”[[Le Soir]]”, 4 Nov. 2014.

The has the , .<ref>[https://www../// , .</ref><ref name=”:9″>[https://www.dhnet.be/archives-journal/2008/10/12/o-accindinus-meilleur-artisan-cuisinier-FCHKA2CEBBFJHDRIPHK2U4WFR4/ O Accindinus, Meilleur Artisan‑Cuisinier, ”La Dernière Heure”] ([[La Dernière Heure|DHnet]]), 12 October 2008.</ref>

</ref><ref name=”:15″>”DHnet”. “[https://www.dhnet.be/regions/brabant/2022/09/28/le-wavrien-curtis-mulpas-et-son-equipe-qualifiee-pour-le-concours-culinaire-pierre-wynants-trophy-2022-3EA3RBHWRFGD3AIGAXROHZTBTY/ Le Wavrien Curtis Mulpas et son équipe qualifiée pour le concours culinaire Pierre Wynants Trophy 2022].” ”[[La Dernière Heure|DHnet]]”, 28 Sept. 2022.</ref>

The “Best Artisan Chef” competition has been characterized as the Belgian equivalent of the [[Meilleur Ouvrier de France]] (Best Craftsman of France), and each winner was subject to strict judging by a technical jury.<ref>[https://www.ardenneweb.eu/reportages/2008/le_meilleur_artisan_cuisinier_de_belgique_les_7_fontaines_d_awenne_saint_hubert_a_l_ ”Le « Meilleur Artisan‑Cuisinier de Belgique » …Les 7 Fontaines d’Awenne (Saint‑Hubert) à l’honneur à Bruxelles !”.] ”Ardenne Web”, 12 Oct. 2008, Nov. 2025.</ref><ref name=”:9″ />

In addition to internal awards, members of Les Maîtres Cuisiniers de Belgique also participate as judges for the prestigious international [[Monde Selection]] awards.<ref>[https://www.prnewswire.com/news-releases/yili-wins-five-quality-awards-at-monde-selection-2023-301805195.html Yili Wins Five Quality Awards at Monde Selection 2023]. [[PR Newswire]], 24 April 2023. </ref><ref>”[https://www.monde-selection.com/jury-experts/ Jury of Experts].” ”[[Monde Selection]]”, n.d. Accessed 18 Nov. 2025.</ref>

In addition to internal awards, members of Les Maîtres Cuisiniers de Belgique also participate as judges for the prestigious international [[Monde Selection]] awards.<ref>[https://www.prnewswire.com/news-releases/yili-wins-five-quality-awards-at-monde-selection-2023-301805195.html Yili Wins Five Quality Awards at Monde Selection 2023]. [[PR Newswire]], 24 April 2023. </ref><ref>”[https://www.monde-selection.com/jury-experts/ Jury of Experts].” ”[[Monde Selection]]”, n.d. Accessed 18 Nov. 2025.</ref>

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In 2021, the association launched La Quinzaine des Jeunes, an initiative that provides reduced-price menus to diners under 25, with the goal of fostering interest in Belgian gastronomy.<ref>Kerzmann, Régine. “[https://web.archive.org/web/20211109084302/https://lpost.be/2021/11/09/michel-preudhomme-parrain-de-la-nouvelle-quinzaine-des-jeunes-des-mastercooks/ Michel Preud’homme, Parrain de la nouvelle ‘Quinzaine des Jeunes’ des Mastercooks].” ”L‑Post”, 9 Nov. 2021.</ref>

In 2021, the association launched La Quinzaine des Jeunes, an initiative that provides reduced-price menus to diners under 25, with the goal of fostering interest in Belgian gastronomy.<ref>Kerzmann, Régine. “[https://web.archive.org/web/20211109084302/https://lpost.be/2021/11/09/michel-preudhomme-parrain-de-la-nouvelle-quinzaine-des-jeunes-des-mastercooks/ Michel Preud’homme, Parrain de la nouvelle ‘Quinzaine des Jeunes’ des Mastercooks].” ”L‑Post”, 9 Nov. 2021.</ref>

Separately, the association manages the Young Masters program, which is designed to develop early-career chefs by offering professional opportunities and visibility within the culinary sector.<ref name=”:10″>La Libre. ”“[https://www.lalibre.be/lifestyle/food/2018/05/25/nouvelle-generation-en-cuisine-voici-16-jeunes-chefs-belges-a-connaitre-MGFMKM3OYBC2NAXYEY5SVTMFEU/ Nouvelle génération en cuisine : voici 16 jeunes chefs belges à connaître].”” ”[[La Libre Belgique|La Libre]]”, 25 May 2018.</ref> This is achieved as Experienced Master Chefs within the association impart their expertise to the Young Masters, serving as a core component of the program’s mentorship and professional development.<ref>Manley. “[https://news.manley.eu/mastercooks-of-belgium-fete-ses-40-ans The Mastercooks veulent mettre la Belgique en avant comme terre de légumes].” ”News.manley.eu”, 11 Sept. 2020.</ref> Collectively, these initiatives seek to generate innovative ideas to enhance the appeal and robustness of Belgian cuisine, both domestically and internationally.<ref>”Jonathan De Geyseleer (35): [https://horecawebzine.com/en/jonathan-de-geyseleer-young-master-oltra-outer/ Young Master with a passion for pure taste].” ”Horeca Webzine”, 5 Feb. 2025.</ref>

Separately, the association manages the Young Masters program, which is designed to develop early-career chefs by offering professional opportunities and visibility within the culinary sector.<ref name=”:10″>La Libre. ”“[https://www.lalibre.be/lifestyle/food/2018/05/25/nouvelle-generation-en-cuisine-voici-16-jeunes-chefs-belges-a-connaitre-MGFMKM3OYBC2NAXYEY5SVTMFEU/ Nouvelle génération en cuisine : voici 16 jeunes chefs belges à connaître].”” ”[[La Libre Belgique|La Libre]]”, 25 May 2018.</ref> This is achieved as Experienced Master Chefs within the association impart their expertise to the Young Masters, serving as a core component of the program’s mentorship and professional development.<ref>Manley. “[https://news.manley.eu/mastercooks-of-belgium-fete-ses-40-ans The Mastercooks veulent mettre la Belgique en avant comme terre de légumes].” ”News.manley.eu”, 11 Sept. 2020.</ref> Collectively, these initiatives seek to generate innovative ideas to enhance the appeal and robustness of Belgian cuisine, both domestically and internationally.<ref>”Jonathan De Geyseleer (35): [https://horecawebzine.com/en/jonathan-de-geyseleer-young-master-oltra-outer/ Young Master with a passion for pure taste].” ”Horeca Webzine”, 5 Feb. 2025.</ref>

The Pierre Wynants Trophy is a competition that is focused on emerging talent among Belgian chefs.<ref>”[https://www.sudinfo.be/id462479/article/2022-05-16/les-mastercooks-lancent-la-premiere-edition-du-pierre-wynants-trophy-belgian The Mastercooks launch the first edition of the “Pierre Wynants Trophy – The Belgian Sta]r” (SUDINFO), 2024.</ref> It is open to professional cooks who either hold Belgian nationality or have at least five years of experience working in Belgian restaurants; finalists showcase their skills in Ghent, and the winner represents Belgium on the international stage.<ref name=”:4″>”“[https://lacuisineaquatremains.lalibre.be/2014/09/23/les-espoirs-de-la-cuisine-belge/ Les espoirs de la cuisine belge].”” ”[[La Libre Belgique|La Libre]]”, 23 Sept. 2014.</ref><ref>“[https://www.lesoir.be/art/698346/article/styles/cuisines/2014-11-04/simon-denis-est-nouvelle-etoile-cuisine-belge Simon Denis est la nouvelle «Étoile de la cuisine belge]’.” ”[[Le Soir]]”, 4 Nov. 2014.

</ref><ref name=”:15″ />

== Notable Members ==

== Notable Members ==

  • Comment: I’ve left a question at talk. Valereee (talk) 17:13, 18 November 2025 (UTC)

Belgian Cuisine Master Chefs

The Mastercooks of Belgium
Formation 1980; 45 years ago (1980)
Founder Pierre Romeyer

Chairman

 Philippe Vanheule
Website Official site

The “Mastercooks of Belgium” (French: Les Maîtres Cuisiniers de Belgique) is a professional culinary association established in 1980 by Chef Pierre Romeyer, alongside co-founders Pierre Wynants and Jacques Deluc. This organization was created as an independent entity following Romeyer’s exclusion from a French equivalent, and it serves as a unifying platform for Belgium’s leading chefs, many of whom have been awarded Michelin stars.

The association’s principal mission is to advocate for and advance Belgian culinary arts. This objective is achieved through the implementation of professional certifications, public engagement initiatives, and structured mentorship programs. The association bestows the professional titles of “Mastercook” and “Best Young Master,” both of which necessitate nomination and adhere to rigorous objective evaluation criteria. A notable feature of its initiatives is the Young Masters program, wherein experienced Master Chefs transfer their knowledge to emerging culinary talents, forming a core component of the association’s mentorship and training efforts. Furthermore, the association has organized national culinary competitions, including the biennial Pierre Wynants Trophy. Key activities also consist of the publication of an annual guide that profiles over 175 members and collaboration on the televised program Z-Mastercooks. Currently, Philippe Vanheule holds the position of Chairman.

Photo of Pierre Romeyer
Pierre Romeyer, founder of The Mastercooks of Belgium.

The association was established in 1980 by Pierre Romeyer, along with Pierre Wynants and Jacques Deluc.[1][2] This founding came after Romeyer’s rejection from the French association of master chefs, which at the time did not allow foreigners or women, leading him to create an independent Belgian professional body.[3] They were later joined by Claude Dupont, Robert Van Duüren, and Pierrot Fonteyne.[1] Originally founded as the Maîtres Cuisiniers (Master Chefs), it was rebranded The Mastercooks of Belgium (Les Maîtres Cuisiniers de Belgique) four decades later.[4]

In recognition of his contributions to Belgian gastronomy, Pierre Romeyer was honored with the title of Baron by the Belgian monarchy in 2002.[5][6] The Mastercooks of Belgium celebrated their 40th anniversary in 2020.[7] Throughout its history, the association has had a succession of presidents, including Pierrot Fonteyne, Guy Van Cauteren, Alain Deluc, Robert Van Duüren, Frank Fol, and Cédric Poncelet.[7] The association’s leadership structure, noted during the 2021 election of Cédric Poncelet, included three Vice-Presidents representing the regional bodies (Brussels, Wallonia, and Flanders) and a single Treasurer/Secretary General.[7] Philippe Vanheule has held the position of chairman since 2024.[1] The association unites Belgian culinary leaders around the professional values of craftsmanship and creativity.[8]

The association categorizes its membership into six distinct classifications: Restaurant, Brasserie/Bistro, Catering (which encompasses home cooking), Specialist, Honorary, and Candidate Master Cook.[9] Beyond the national borders, the Mastercooks promote Belgian gastronomy by serving as culinary ambassadors at international events and competitions.[8] Many members of the Mastercooks of Belgium have achieved recognition through Michelin stars or have been included in notable restaurant guides.[10] Three mastercooks were listed among the world’s “Top 100 chefs” by Le Chef magazine.[11][12] Gert De Mangeleer was named ‘European Chef of the Year’ at the Madrid Fusion culinary festival.[13] Annually, the organization formally announces its newest members to journalists.[14] At their General Meeting in May 2025, the association welcomed thirteen new members, including four Mastercooks and nine Young Masters.[1]

The association publishes an annual guide that features profiles of over 175 members, including ambassadors in France, Spain, and the United States.[1][15][16] This 158-page guide details members’ restaurants, events, and professional activities.[15][9] It includes full contact and recommendation details, with Michelin and Gault & Millau ratings.[10] The Association of Master Cooks stated that the guide seeks to give an overview of the best cooks and restaurants in Belgium.[10]

In 2022, a ceremony presided over by Princess Léa of Belgium recognized the association with a special jury prize for its publication The Mastercooks of Belgium: L’excellence gastronomique belge. The book profiles 120 chefs, includes a selection of recipes, and provides an overview of Belgian culinary history.[17]

Professional Titles and Competitions

[edit]

The association presents several awards and grants professional titles to its members, the two principal designations being the “Mastercook” and the “Young Masters”.[18][19][20]

The title of “Mastercook is granted through a rigorous selection process requiring nomination by two existing members and approval by the board of directors. Candidates are subject to objective evaluation criteria that assess professional stability, consistency, and quality, and must be recognized by fellow “Mastercooks” or “Young Masters”. Acceptance specifically requires the chef to defend Belgian gastronomy and use local products; restaurants with exotic cuisine are generally not accepted.[18]

The association grants the professional title of “Best Young Master” to Belgian chefs aged 25 to 38. The acceptance committee evaluates candidates on a series of criteria, including a solid, sustainable, and recognized career path (as evidenced by gastronomic guides) and a commitment to actively promote and defend Belgian gastronomy. The application is reviewed by the committee and presented at the General Assembly if approved.[19]

The “Best Artisan Chef” competition has been characterized as the Belgian equivalent of the Meilleur Ouvrier de France (Best Craftsman of France), and each winner was subject to strict judging by a technical jury.[21][22]

In addition to internal awards, members of Les Maîtres Cuisiniers de Belgique also participate as judges for the prestigious international Monde Selection awards.[23][24]

Collaborations and Media Projects

[edit]

The association teams up with Carrefour Belgium to evaluate products based on criteria such as taste, texture, consistency, and appearance.[25] Additionally, the Mastercooks of Belgium have held a back-to-school event, attended by notable figures including HRH Princess Léa, representatives of the Belgian Red Cross, football legend Michel Preud’homme, and chef Pierre Wynants, highlighting the association’s key projects, collaborations, and commitment to culinary excellence.[26] Moreover, the association collaborates on the television program Z-Mastercooks for the business channels Kanaal Z/Canal Z. The collaboration is high-profile, as the channels reach a weekly audience of over 1.1 million viewers, according to official audience measurement data.[27]

Youth & Professional Development

[edit]

In 2021, the association launched La Quinzaine des Jeunes, an initiative that provides reduced-price menus to diners under 25, with the goal of fostering interest in Belgian gastronomy.[28]

Separately, the association manages the Young Masters program, which is designed to develop early-career chefs by offering professional opportunities and visibility within the culinary sector.[29] This is achieved as Experienced Master Chefs within the association impart their expertise to the Young Masters, serving as a core component of the program’s mentorship and professional development.[30] Collectively, these initiatives seek to generate innovative ideas to enhance the appeal and robustness of Belgian cuisine, both domestically and internationally.[31]

The Pierre Wynants Trophy is a competition that is focused on emerging talent among Belgian chefs.[32] It is open to professional cooks who either hold Belgian nationality or have at least five years of experience working in Belgian restaurants; finalists showcase their skills in Ghent, and the winner represents Belgium on the international stage.[33][34][20]

  • Peter Goossens — A three‑Michelin‑star chef at Hof van Cleve, Goossens has been a member of the Mastercooks since 2000.
  • Lionel Rigolet — Chef of the iconic Comme chez Soi in Brussels; he is profiled on the Mastercooks website.
  • Pierre Wynants — One of the founding members of the association and former head chef of Comme chez Soi.
  • Gert De Mangeleer — Chef of the former three‑Michelin‑star restaurant Hertog Jan; in 2014, he was named European Chef of the Year at the Madrid Fusion culinary festival.
  • Arabelle Meirlaen — A female chef, with a Michelin star, and a Mastercook.
  • Christophe Hardiquest — Michelin-starred chef (Bon Bon) and publicly listed as a Mastercook.
  • Michael Katz — Israeli chef and culinary teacher, Ambassador for the Mastercooks of Belgium.
  • Felix Alen — A veteran Flemish chef, known for his work at Hof te Rhode in Schaffen and for promoting Belgian regional cuisine.
  1. ^ a b c d e Horeca Webzine. “« The Mastercooks of Belgium » accueillent 13 nouveaux grands chefs.” Horeca Webzine, 29 May 2025.
  2. ^ “Les sauces de la vie : The Mastercooks of Belgium, les véritables maîtres du goût de notre pays.” DHnet, 9 Jan. 2022.
  3. ^ Le Soir. “Pierre Romeyer, ‘le Bocuse belge’, est mort.” Le Soir, 12 July 2018.
  4. ^ “Ce livre de recettes avec 120 meilleures recettes est le cadeau de Noël idéal.” Horeca Webzine, 6 Dec. 2022.
  5. ^ Meesterkok Pierre Romeyer Overleden.” BRUZZ, 12 July 2018. Accessed 15 Nov. 2025.
  6. ^ Bidaine, Philippe. “La consécration de Pierre Romeyer.” DHnet, 20 July 2001.
  7. ^ a b c Horeca Magazine. “Cédric Poncelet, nouveau Président The Mastercooks of Belgium.” Horeca Magazine, 27 May 2021.
  8. ^ a b “The Mastercooks of Belgium.” Worldchefs Magazine, Issue 31, 2025, p. 9. Accessed 17 Nov. 2025.
  9. ^ a b The Brussels Magazine. “The Mastercooks of Belgium.” No. 373, Oct./Nov. 2017, p. 6–7, The Brussels Magazine.
  10. ^ a b c Banks, Martin. “The Finest Chefs in the Kingdom: Mastercooks of Belgium.” Brussels Express, 10 Nov. 2018.
  11. ^ Fine Dining Lovers. “Le Chef Lists 100 of The Best Chefs in the World.” Fine Dining Lovers, 30 Jan. 2015.
  12. ^ Le Vif / Weekend. “Trois chefs belges dans le Top 100 des meilleurs chefs du monde.” Weekend Le Vif, 28 Nov. 2018.
  13. ^ “Aux fourneaux avec Gert de Mangeleer.” La Libre, 28 January 2023.
  14. ^ “Les maîtres cuisiniers nouveaux sont arrivés.” DHnet, 2 May 2010.
  15. ^ a b Horeca Magazine. “Mastercooks of Belgium: The Guide 2018.” Horeca Magazine, 12 Sept. 2017.
  16. ^ Rochette, Joëlle. “Un nouveau guide réunit les Maîtres Cuisiniers de Belgique.” Fifty & Me Magazine, 8 Jan. 2018.
  17. ^ Fontaine, Nicolas. “Remise du Prix Littéraire Princesse Léa de Belgique 2022 (Gastronomie).” Histoires Royales, 29 Nov. 2022.
  18. ^ a b Horeca Magazine. “Cédric Poncelet – The Mastercooks of Belgium.” Horeca Magazine, 14 June 2023.
  19. ^ a b Horeca Webzine. “Young Master Dylan De Meyere : la passion derrière la poêle depuis l’âge de 15 ans.” Horeca Webzine, 17 Jan. 2025.
  20. ^ a b DHnet. “Le Wavrien Curtis Mulpas et son équipe qualifiée pour le concours culinaire Pierre Wynants Trophy 2022.” DHnet, 28 Sept. 2022.
  21. ^ Le « Meilleur Artisan‑Cuisinier de Belgique » …Les 7 Fontaines d’Awenne (Saint‑Hubert) à l’honneur à Bruxelles !. Ardenne Web, 12 Oct. 2008, Nov. 2025.
  22. ^ O Accindinus, Meilleur Artisan‑Cuisinier, La Dernière Heure (DHnet), 12 October 2008.
  23. ^ Yili Wins Five Quality Awards at Monde Selection 2023. PR Newswire, 24 April 2023.
  24. ^ “Jury of Experts.” Monde Selection, n.d. Accessed 18 Nov. 2025.
  25. ^ Carrefour Belgique. “Carrefour célèbre 10 ans de collaboration avec The Mastercooks of Belgium en faveur du goût et de la qualité de ses produits.” Carrefour Newsroom, 15 July 2024.
  26. ^ Rentrée de l’association The Mastercooks of Belgium sous la présidence de Frank Fol.” CCI Mag, Wallonia Chamber of Commerce and Industry, 13 Sept. 2021. Accessed 17 Nov. 2025.
  27. ^ Roularta Media Group. “Topchefs in de tweede reeks ‘Z-Mastercooks‘.” Roularta Newsroom, 20 Oct. 2020.
  28. ^ Kerzmann, Régine. “Michel Preud’homme, Parrain de la nouvelle ‘Quinzaine des Jeunes’ des Mastercooks.” L‑Post, 9 Nov. 2021.
  29. ^ La Libre. “Nouvelle génération en cuisine : voici 16 jeunes chefs belges à connaître.” La Libre, 25 May 2018.
  30. ^ Manley. “The Mastercooks veulent mettre la Belgique en avant comme terre de légumes.” News.manley.eu, 11 Sept. 2020.
  31. ^ “Jonathan De Geyseleer (35): Young Master with a passion for pure taste.” Horeca Webzine, 5 Feb. 2025.
  32. ^ “The Mastercooks launch the first edition of the “Pierre Wynants Trophy – The Belgian Star” (SUDINFO), 2024.
  33. ^ “Les espoirs de la cuisine belge.” La Libre, 23 Sept. 2014.
  34. ^ “Simon Denis est la nouvelle «Étoile de la cuisine belge’.” Le Soir, 4 Nov. 2014.

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