European Vocational Week starts on 14 October 2019

15 October 2019 Blog 25 Views
Almost half of Europe's students have chosen vocational education programs. And even though you are well past school age, the EU offers you many opportunities for retraining and vocational training.
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Italy passes law to send unsold food to charities instead of dumpsters

02 September 2019 Blog 36 Views
Italy is introducing a series of incentives to end food waste. Instead of throwing away leftover food, Italy wants businesses that sell food to donate unsold to charities rather than throw it away. The environmental, economic and moral benefits are so clear that the bill received broad support across all…
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12 Reasons Why the Industry Has to Change

27 September 2019 Blog 31 Views
Chef Paul Sorgule, who often writes for us here at FDL, shares some great insights into what it means to be a chef or cook in the industry today, over on his Harvest America Ventures blog. Something of a kitchen veteran, he has a real grasp of the psychology of…
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What A Waste!!

10 August 2019 Blog 39 Views
For anyone running their own street food business, food waste should be an anathema. You put your heart and soul into sourcing ingredients for a dish, use all of your culinary skills to create it and with what’s left of your time you employ your brain to market it so…
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The EU priorities for VET to 2020

28 June 2019 Blog 193 Views
"At a time when 40 % of Europe’s employers can’t find people with the right skills to fill their vacancies, vocational skills have become one of the best ways to mould one’s career. VET should become a first choice for the young and allow adults to continuously upskill and reskill…
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Interviews with International Chefs

27 June 2019 Blog 608 Views
Roberto Baquero is a Spanish International chef who stresses the importance of a good training but also the influence of the work based learning. He emphasizes that the most important thing a chef should do, in addition to knowing how to cook, is to know how to communicate with his…
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INTERVIEW WITH MAITE FERNANDEZ

09 June 2019 Blog 171 Views
Today we are interviewing Maite Fernandez, from Zaragoza, Spain. As for her studies, she has the High Technician Degree in the Restoration Sector and the University Degree for Teaching, so she combines cooking and teaching. As for her achievements, after achieving her studies she worked 2 years as a cook…
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Should You Work in a Restaurant Before Attending Culinary School?

11 January 2019 Blog 1522 Views
Many of those interested in becoming a chef, or pursuing some type of culinary career, become interested in food, and perhaps develop a passion for cooking, at home. Then, they decide to enroll in cooking school, and pursue their dream job: Becoming the head chef at a big-time restaurant!
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The changing nature and role of vocational education and training in Europe

10 January 2019 Blog 1606 Views
Some interesting research on VET in Europe by CEDEFOP
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Advantages and Disadvanages of Being a Culinary Artist

09 January 2019 Blog 1960 Views
A culinary artist is someone educated in the preparation of food for restaurants. As a professional, he is more commonly referred to as a chef or head cook. Some achieve this level with a diploma and hands-on training, but many chefs complete two- or four-year culinary programs.
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