The Project

Five workshops were held in Germany, Finland, the UK, France and Italy. Each workshop had a different theme and focused on trainee chefs preparing menus in national or multinational teams. Trainee service staff planned and decorated the dining areas and tables according to the workshop theme and served guests.

 

Workshop themes included:

  • Christmas cooking (Hagen, Germany)
  • regional organic cooking (Leeds, UK)
  • seasonal cooking (Kouvola, Finland)
  • fish and seafood (Le Havre, France)
  • pasta (Vinchiaturo, Italy)

A final staff meeting took place in Zánka, Hungary to discuss and evaluate the project results.