The Algarve Hotel and Tourism School will hold, on the 2nd of May, a culinary workshop on microalgae biotechnology in collaboration with GreenColab and the renowned Algarve chef Leonel Pereira
If one of these days you feel like a Risotto and the restaurant’s menu offers itTetraselmis Seaweed Risotto with Mackerelaccept the challenge.
This is one of the dishes that chef Leonel Pereira, already awarded a Michelin star, will prepare to introduce the brave new world of seaweed to the Cuisine Management and Production students at the Algarve Hotel and Tourism School.
With the theme “Seaweed: the Rediscovery of an Ancient 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 sector.
For the Algarve School of Hotel and Tourism, this event is part of its training matrix at the forefront of sustainability and innovation trends in the industry, as well as being a unique opportunity for students to interact directly with top professionals: «By incorporating these practices into the curriculum, we are empowering 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» says Abílio Guerreiro, Coordinator of Cooking Courses and responsible for EHTA’s open experimentation laboratories and R&D projects.
If, on the one hand, the food industry is increasingly interested in using algae in their products and dishes, on the other hand, the population’s curiosity and receptivity to these ‘new’ ingredients, which are healthier, more functional and sustainable, is growing significantly.
Sensitive to this global trend, chef Leonel Pereira has long introduced dishes with seaweed into his menus, enhancing nutrients and flavors and raising the bar for creativity. It is this new vision that the Algarve chef will transmit to EHTA students, in a workshop in which large doses of knowledge, inspiration, innovation and entrepreneurship will come together.
If you don’t like Risotto, and are rather an unconditional fan of cod, you may soon find something curious on the menu. Cod with Tetraselmis Chui Xarém.
Remember that it is very likely that there will be a young chef in the kitchen, who for now is one of the current EHTA students. He will certainly be in good hands.
EHTA
