For two days, students from the School of Hospitality and Tourism of Algarve in Faro embarked on a voyage of culinary discovery, exploring the possibilities of algae 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, they learned more about their potential as food ingredients.
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 its origin and health 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 and focaccia with Ulva, developed by Chef Leonel Pereira, and algae patties developed by our Food Nutrition Working Group.
