Sous Fresh BVโ€™s Post

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๐—ง๐—ต๐—ฒ ๐˜ƒ๐—ฒ๐—ฟ๐˜€๐—ฎ๐˜๐—ถ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ณ ๐—ณ๐—ฟ๐˜‚๐—ถ๐˜๐˜€ ๐—ฎ๐—ป๐—ฑ ๐˜ƒ๐—ฒ๐—ด๐—ฒ๐˜๐—ฎ๐—ฏ๐—น๐—ฒ๐˜€: ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ฝ๐—น๐—ฎ๐˜๐—ฒ ๐˜๐—ผ ๐—ด๐—น๐—ฎ๐˜€๐˜€ Wesley Sijbers also took on the challenge of working with the products from our Inspiration Box. With his years-long connection to Sous Fresh, where he previously worked as a culinary advisor, Wesley has always emphasized the importance of using an abundance of fruits and vegetables in dishes. His drive for creativity brought him back to the kitchen, where he now serves as head chef at Restaurant Spruit. Here, we not only see fruits and vegetables incorporated into dinners but also in lunch dishes, and even as an alternative to traditional coffee. Light and digestible, bursting with colour and flavour. #Foodservice #Gastronomy #ChefsInspiration #Plantbased #CulinaryCreativity

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