Young chefs with disabilities continue their journey of culinary skills development within the SReST project

The second culinary workshop was held on July 9, 2025, and was dedicated to further improve participants’ culinary skills, encouraging teamwork and exploring creative approaches to preparing traditional dishes in a healthier way. The menu included authentic local dishes such as spelt, buckwheat and rye bread, begova čorba, hadžijski ćevap, đulbastija and an apple and raspberry cake.

Under the guidance of professional chefs, participants prepared meals using locally sourced ingredients, in line with the slow food philosophy and the promotion of sustainable slow food tourism. The workshop concluded with a festive certificate ceremony, filled with smiles, motivation and positive energy.

The aim of this activity is to provide young people with disabilities a real opportunity to acquire practical skills and engage in the hospitality sector, with a focus on inclusion, preservation of culinary heritage and social responsibility.

SERDA proudly continues the implementation of the SReST project through concrete activities that provide support, empower young people with disabilities and promote inclusion within the community.

We extend our sincere thanks to all participants, lecturers and partners for creating such a positive atmosphere – we look forward to future gatherings!