On 12th November our partner Proandi also joined the celebrations in the frame of the European Vocational Skills Week 2020 organizing "Sustainable Culinary Workshops". The aims to raise awareness of training and skills, at local and European level, to promote professional skills, share their examples of excellence and interact with European and international networks.

The trainees of the cooking/pastry and restaurant/bar courses prepared several sustainable menus, promoting the sustainable use of food, in order to reduce food waste.

The trainees of cooking /pastry III course, under the guidance of instructor Arminda Campos, made chicken leftover wraps with ripe avocado, pumpkin peel tart, fried rice and leftovers.

Congratulations! Everything was delicious!