Interview with Ludivine, the Mastermind Behind ‘Be Cheffe’: Discovering the Perfect Venue at Bozar
In the heart of Brussels, a culinary event like no other took place. ‘Be Cheffe,’ an extraordinary competition that challenged 15 female chefs across three categories – students, employees, and restaurant owners – to showcase their culinary prowess, made a significant impact in the food industry. Participants were tasked with creating a bite-sized dish featuring apples and reimagining a traditional Belgian dish. Judged by a panel of 10 culinary experts, including the Michelin-starred Chef Manon Schenk, the event was more than just a competition; it was a celebration of skill, creativity, and passion.
But what about the venue that hosted this spectacular event? I sat down with the event organizer to uncover why Bozar, particularly the « Rotonde Suzanne Bertouille » room, was their venue of choice for ‘Be Cheffe.’
Q: Can you tell us a bit about ‘Be Cheffe’ and its objectives?
A: ‘Be Cheffe’ is not just a competition; it’s a platform for empowering women in the culinary field. We had categories for students, employed chefs, and restaurant owners. Each contestant brought her unique flair to two challenging tasks: creating an appetizer with apples and reinventing a classic Belgian dish. Our goal was to highlight the extraordinary talent and creativity of women chefs.
Q: What made you choose Bozar as the venue for ‘Be Cheffe’?
A: When organizing an event like ‘Be Cheffe,’ the venue plays a crucial role. We needed a place that resonated with our event’s elegance and sophistication. Bozar, particularly the « Rotonde Suzanne Bertouille » room, was our top choice for many reasons. The professionalism of their team, the smoothness of their operations, and the immediate response we received were unparalleled.
Q: What aspects of Bozar’s service and facilities stood out to you?
A: From the onset, Bozar’s team was exceptional. Their follow-up, guided visits, and prompt service were remarkable. The « Rotonde Suzanne Bertouille » room, where we hosted ‘Be Cheffe,’ was perfect in every way. Its layout facilitated smooth circulation, allowing guests to move freely and comfortably. Additionally, the central location in Brussels was a significant advantage for our attendees.
Q: How did the cost compare to the quality of the venue?
A: The value for money at Bozar was impressive. Considering the quality of the venue, the price was very reasonable. It’s rare to find such a high-quality venue that aligns well with budget considerations.
The choice of venue can make or break an event. For ‘Be Cheffe,’ Bozar was not just a venue; it was a partner that contributed significantly to the event’s success. The combination of its central location, exceptional service, and the perfect layout of the Bertouil room provided an ideal backdrop for this celebration of female culinary talent.
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