During two days, students from the Faro School of Hospitality and Tourism embarked on a voyage of culinary discovery, exploring the infinite possibilities of seaweed in gastronomy. With the guidance of our Food Nutrition Leader, Kricelle Deamici, the Outreach team, Fátima Pereira and Maria Eduarda Mendes, and Chef Leonel Pereira and his team from CheckIn, we learned more about this innovative ingredient.
More than just learning recipes, the future chefs left this experience with a new vision of sustainability and innovation in gastronomy. The knowledge acquired will open doors to a more conscious, creative cuisine that is in tune with the future of food.
From their origin and sustainable benefits to their many applications in the kitchen, the students were guided through the fascinating world of algae. The highlight of the experience? An unforgettable tasting session, where they were able to sample surprising creations such as Aquachilli with Tetraselmis , focaccia with Ulva, developed by Chef Leonel Pereira, and the innovative seaweed burgers developed by our Food Nutrition Working Group.
