Take a look inside the empty VUB-resto and start your own resto dish
In these times of coronavirus, there are plenty of smart professionals at VUB. But working at VUB is now mainly working for VUB but from home. Or not being able to, because your job has to be done on site. We asked our colleagues at the VUB student restaurant how they are dealing with this new reality. And there’s more. After weeks in quarantine, you might be missing your sociable lunches with colleagues and students in the restaurant. But don’t fret – if you can’t go to the restaurant, the restaurant will come to you! Quality controller Leen Cleymans, who normally puts together the menus each week, has conjured up a seasonal rice dish, using affordable and sustainable ingredients. Not a great cook? Even for you, this dish is a breeze. Enjoy! Don’t forget to share your photos on social media with #WeAreVub and #VUBresto.
Philippe Merckx is probably one of the best-known faces at VUB. With his colleagues Leen Cleymans (quality control) and Rudi Van Caenegem (purchasing and catering), he runs the student restaurant on the campus in Etterbeek. In normal circumstances, the motivated cafeteria, kitchen and catering team keeps the university community happy each day, filling their bellies with healthy, tasty and affordable food. Making sure students and staff are satisfied and well-fed? Don’t underestimate the challenge! Sadly, for now they can no longer do this, with the restaurant forced to close because of the coronavirus safety measures.
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Picture: in normal times, restaurant manager Philippe Merckx can often be found behind the counter himself.
Focusing on the future
At the start of the crisis, the cafeteria was still able to be provide sandwiches to take away, but this service soon had to stop.
Rudi: “On Friday 13 March, we stopped all orders, froze the most recently delivered products, checked our frozen supplies for expiry dates and gave them away to a local association for those in need. We handed out all the desserts to students for free.”
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Picture: Rudi Van Caenegem is responsible for purchasing and checks stocks on expiry dates.
Now that the restaurant is temporarily closed, there are weekly checks to ensure everything remains in order, especially in terms of hygiene. Philippe, Leen and Rudi visit each week and the VUB cleaning team regularly cleans the premises.
In the meantime, Philippe is focusing on the future. He now has time to draw up specifications for suppliers and requests for quotations, and to check them with the purchasing department. Most of the team are unable to do their work remotely, so they are simply waiting at home until the virus threat has passed.
The reopening of the restaurant will depend entirely on the measures in the sector being relaxed. Hopefully this will be announced early enough that we can organise ourselves in time.
Healthy eating above all
At the VUB restaurant, quality and sustainability are the priority. Philippe and his team attach huge importance to meals that use seasonal products, as well as offering daily vegan and vegetarian options. They also aim to create as little waste as possible, and use surplus vegetables to make soups or salads the next day.
Leen, quality controller, knows all about this. You’ll recognise her from her daily lunchtime checks of the buffet, checking everything with a thermometer. She was involved in securing the Good Food Kantine quality label and certification by the MSC and ASC food standard authorities.
Leen: “When we’re planning the menus, we’re led by seasonal vegetables and sustainably caught or farmed fish. It’s also important that there’s always a vegetarian or vegan alternative.”
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Picture: quality manager Leen Cleymans helps determine what's on the menu in the student restaurant.
Let’s dive into the kitchen
Leen created a delicious rice dish. She took into account affordable and seasonal ingredients. In the video below she explains how you too can make this meal in 25 minutes. With the leftovers you can make a delicious snack the next day. Typical VUB-resto, isn't it?
Download the recipe for 2 persons: fried rice with egg, broccoli and mushrooms.
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Tips from the VUB student restaurant:
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Use fresh, local, seasonal products
Nutrition is all about keeping the body healthy and providing energy to get you through the day. Fresh, local, seasonal vegetables ensure vital strength and sufficient nutrients. Choose a smaller portion of higher-quality ingredients, which also give you a better flavour.
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Treat cooking as an experiment and a pleasure
Cooking requires a positive, curious attitude. Success in the kitchen also revolves around daring to try something new and discover unknown ingredients. And it doesn’t have to take that much time.
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Find recipes online and try them out
There are countless gastronomic and culinary channels online. With one click we have access to delicious, easy, affordable, fast recipes, and YouTube videos show you step by step how to prepare new dishes.
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Think of ways to use up leftovers
Think about your purse and the environment. There are so many techniques for combining leftover vegetables, meat or fish with other ingredients – add herbs, flour or plant-based milk to create new textures and flavour sensations.
