Ilse Vancraeynest of The Aspergehuis’ in Moorsele cultivation for more than 30 years of asparagus. She is involved with the entire process: planting, cultivation, harvest, and sell. That is hard work. I will Ilse is not always the respect that they deserve. They hear sometimes weird comments from customers. Often not intentional, it is mainly because of people's livestock and agricultural production total don't know. “People see the asparagus in our shop, but they don't realize how much work it took to that quality,” says Ilse. “In the season, from now until the end of June, beginning I at 4 o'clock in the morning. 18 hours per day, I set to work. When the sun shines, but also sucks. I want the people to see.”
Ilse receives support from an unexpected corner. Top chef Peter Goossens of sterrenzaak Hof van Cleve in Kruishoutem went with them to the field to see with his own eyes to see how the asparagus exactly has grown to be. “On warm days to grow the asparagus for 15 to 20 centimetres,” explains Ilse. Goossens and 10 other top chefs launch the movement Boerentrots.Thus he shows his respect for the Flemish farmers. “I'm not a farmer, I am not a livestock keeper, I am not a fisherman, therefore, it is important to have more respect for these people,” says Goossens. “Their products are of the highest quality. There, we as chefs get creative with it. There it is for us to do.”
Also Gert De Mangeleer, of the newly closed sterrenzaak Hertog Jan in Zedelgem, belgium, Wout Bru in France Chez Bru operates and Giovani Oriental of Vous lé Vous in Hasselt borough Wimmertingen, support Boerentrots. They want to encourage everyone to seasonal products to buy from farmers in their neighborhood. “Without the Flemish farmers, we as restaurateurs are nowhere”, says Giovani Oriental. “We have the necessary ingredients to ourselves to be able to distinguish, therefore, the Flemish farmers are our best friends. We should be proud of our farmers and the food that thanks to them every day on our dinner plate. Without farmers, no food. Without farmers, not a chef."