Genk Tommy Cavaliere (37) kicked it thanks to the Hasselt Management of a factory worker of the ‘Best Chef of Belgium’ in 2012. After an incredible adventure at the side of michelin-starred chef Viki Geunes attracts the Genk chef today the wide world around to the culinary secrets to discover in the streets of Bangkok on the beaches of Waiheke island to the Brazilian jungle. People back home can track everything on chefsjourney.be
In 2010, worked for Tommy Cavaliere (37) from Genk as a laborer in the chemiefabriek Nitto Denko. “I was quite young father and there were sandwiches on the shelf. So I went to the chemical factory. Very soon, however, I had by that it was nothing for me, but well, a father has the responsibility for his family. So I said to me in my fate.”
Fabriekspoort
To get away to escape from the dreary fabrieksleven, started Tommy with cooking classes. “Careful, I started at the evening school of the Hasselt hotel school,” he says. “ Initially, as a hobby, but a passion for cooking flared on and is never to lie.” Cavaliere pulled his naughty shoes on and tapped tweesterrenchef Viki Geunes on the shoulder. “He gave me the opportunity of my life. After my hours in the factory and during the weekends I was as keukenkneusje to the battle in his well-known restaurant ’t Salty” in Mol. The combination worker-a bit of an amateur chef was heavy, but I am glad that I have doorgebeten. I am eternally grateful for.” In January 2012 began Tommy, the father of two young children, a full time chef to work in restaurant Innesto’ in Houthalen-Helchteren and shortly thereafter, he was by the jury of the renowned competition ‘Prosper Montagné’ First Chef of Belgium 2012 is declared.
