"There has been a massive increase in demand for vegetarian dishes at my restaurant over the past few years," Wim Vandamme, a Ghent restauranteur told me.
They have a roster of all-star chefs that include Food Network alums and acclaimed restauranteurs that balance flavor and nutrition in small batch meals sent fresh, not frozen.
Ultimate goal is, of course, is to inspire the next generation of black, you know, restauranteurs, black hospitality, because in this industry, it's not many people that look like us that I can go to and get advice from.