Dénia wants to form international chefs for sustainable food

Dénia, along with other creative cities of gastronomy, is currently working on a new educational project to train young chefs towards sustainable food and linked to the territory: Young cooks for gastronomy.

So he broke off the meeting held last week following the visit of a delegation of Bergen (Norway), which was in Dénia to meet the needs and opportunities for collaboration and outline the basic lines of the initiative, which is expected to present the Erasmus + call for the European Union.

The delegates of the Norwegian city, Ruth Rørvik and Heidi Bjønnes, met with representatives of the Maria Ibars Institute, of the CdT Marina Alta, from Aehtma and from the Office of Innovation and Creativity of the Dénia City Council, and held a videoconference with the rest of the participating cities, Östersund (Sweden), Parma (Italy) and Gaziantep (Turkey), to establish the basic contents of the project.

As a starting point of this initiative the role of young chefs in the development of a sustainable and linked to the territory gastronomy, in strengthening local food systems and the need to support the development of artisan food processing industries established and agroecology.

Young cooks for gastronomy It is expected to last two years and includes student placements to be made in culinary every creative cities institutions, the acquisition of skills in entrepreneurship and business creation with the aim of increasing the employability of young people and improve their expectations labor.

The Erasmus + program aims to achieve greater cooperation through strategic partnerships between institutions from several countries, and even sectors at local, regional, national and European, in order to achieve quality training that meets the expectations of the markets national and European labor, creating more modern environments, greater ability to work internationally and more innovative ways to improve vocational training of young people.