EHTA students participate in a culinary workshop on microalgae biotechnology

If one of these days you feel like a risotto and the restaurant menu offers tetraselmis seaweed risotto with mackerel, accept the challenge.

This is one of the dishes that Michelin-starred chef Leonel Pereira will prepare to introduce the new world of seaweed to Cuisine Management and Production students at the Algarve Hotel and Tourism School.

According to EHTA in a statement, “sensitive to this global trend, chef Leonel Pereira has been introducing dishes with seaweed into his menus for a long time, enhancing nutrients and flavors and raising the bar for creativity. It is this new vision that the Algarve chef will transmit to students, in a workshop in which large doses of knowledge, inspiration, innovation and entrepreneurship will intersect”.

With the theme “Algae: the rediscovery of an ancestral ingredient”, the first workshop will take place at EHTA in partnership with Greencolab, a prominent collaborative platform between research and industry, dedicated to the exploration of macro and microalgae as an essential component for different sectors , including the food area.

«By incorporating these practices into the curriculum, we are enabling our students to become new generation professionals in the restaurant and hotel industry, with a strong commitment to healthy eating, the good use of marine resources and good sustainability practices» he says Abílio Guerreiro, coordinator of the cooking courses and responsible for the open experimentation laboratories and R&D projects at EHTA.