Created February 17, 1964 on the initiative of some former students of the well-known Hotel-School of Koksijde, the "ORDER OF 33 TO chefs Belgium is more than ever the leading standard of Belgian culinary associations. The aim of the founders was an answer to the aspirations of some talented chefs: to promote and perpetuate the core values of their profession by sharing their knowledge and the enhancement of regional Belgian cuisine, based on the use of original quality products from our land A whole generation of talented young chefs diffused and propagated our gastronomy whose influence went beyond our borders and quickly earned the reputation of Belgium "Countries with the best food in the world."

So, the initial idea of the founders was to create a chain of gastronomic restaurants in the territory in order to promote their respective homes, where it would be nice to stay as much for the welcome as to enjoy fine and honest dining,focused on the use of good local products and promote the various regional cuisines.
The board took, from early 1971 a legal form of association, whose articles were published in the Belgian Monitor, limiting the number of members, appointed chef or "dignitaries" to maximum 33 and minimum 3. This figure was regularly exceeded following the inductions of distinguished fine Pastry - Chocolate-specialists or Caterers.
Very soon, a group of "aspiring" also joined appointed "Companions of the white Toque", who in a single perspective would ensure succession and an invaluable breeding ground for new talent. These young leaders will always remain faithful to the enthusiasm and sense of undertaking of their illustrious predecessors.

Objectives - Aims

The Order of 33 Master Queux of Belgium has set itself the goals of: *To Promote and defend the good Belgian-style cooking. *Create and develop meetings with wineries and champagne-producers, farmers and artisans of regional products. *Awareness of the development and spread of new techniques, while respecting the traditions and with the utmost professionalism. *To encourage the teaching and to respect the great traditions of cooking among young people. *Encourage the use of good merchandise from local suppliers through their own value. * Cultivate and maintain respect for the principles of culinary development and the houses who practice them. * Create and maintain a strong brotherhood between those passionate in a world where slovenly carelessness, amateurism and money-making bloom. The association contributes to emphasize fresh, local raised and produced ingredients; from meat, seafood poultry, vegetables, to exquisite prepared dishes with a constant respect of modern & tradionnal knowledge, pleasing to the palate as to the eye

The associated Master-chefs :
These “cooks at the stove" and independent operators acknowledged for their creative, original cooking and handicrafts , according the seasonal cycles , work only with fresh ingredients.
They guarantee the most friendly and professional hospitality in their restaurants or hotels.

At the very beginning with 33 Belgian members executive Chefs, restaurant owners, that number is long overtaken due to the enthusiastic participation of Caterers, Confectioners, Chocolate, with an always given priority to quality and never quantity.

The executive college, feeling no need to transform our culinary arts in an athletic competition, never organizes in any way either cooking or any related competition.
But it does provide assistance by participating actively in various culinary competitions to ensure a high level and in respect of culinary traditions.

Outer the "Big Night Chapter Magistral" culinary meetings are held + - 10 times a year, when one of the members, Master Chef or Companions de la Toque Blanche organizes a get-together

Besides the strengthening of true friendship among the members, those are the ideal settings to deal with topical issues and especially to promote exchange of experiences and sharing new ideas.
The convivial banquet following the meeting, which may be assisted by all members and their guests (depending on availability), is an excellent opportunity to show and to share his talent among his fellow members.

To conclude:
Over the years, besides a fraternal cooperation, "the Order" has fostered a sincere friendship between its members, due to the dedicated work of the President and Council with the support of a trilingual national secretary, operating with efficiency, helpfulness and speed. The Order of 33 Master Chefs of Belgium is open to all who wish to pursue the same purposes as required by the "Order".
How does one become a member of the Order?
The execute chefs, professionals, caterers, pastry chefs who think they can claim the original title of "Companion of the Toque Blanche “ and later of ‘Master-Chef ‘ can apply an introduction to the secretary.
Future Master- chefs are selected from the group of the “Companions of the Toque Blanche "to which they have adhered for at least a few years.
The installments take only place once a year, during the Grand Chapter in November.
This waiting period is mandatory for everyone regardless the level or the celebrity of his house.
Any influence, monetary, political, emotional or any other kind, has ever been taken into consideration in leading to this particular nomination

The current presidency is assured by the talented and spirited Stephane Buyens, two starrated chef of Hostellerie "The Fox "in La Panne pursuing this magnificent challenge by seeking a second presidential term, carried by the support of all the members.

Secretary and informative center:
Mr Anthony Vanhuysse - General Secretary
Adress : Sneeuwklokjeslaan 8 - 8400 OSTEND -BELGIUM
T 00.32.59.70.32.37 f 00.32.51.43.34

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The Annual Induction Ceremony during which new members must take oath of brotherhood, respect for their senior colleagues and the Orders regulations.