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Young chefs with disabilities receive practical training in preparing slow food products
SERDA, in cooperation with the Association for professional training of persons with disabilities ProReha and Cooking Academy by Nermin Hodžić, organized practical training for young chefs with disabilities within the EU project "Socially Responsible Slow Food Tourism in the Danube Region – SReST". The training was held on June 18, 2025 at the Cooking Academy, a place that combined practice, support and a great atmosphere.
The aim of this activity is to provide training and support for the employment of persons with disabilities in the hospitality sector, through education and practical work in preparing slow food dishes, with an emphasis on inclusion, sustainability and the preservation of local gastronomic traditions.
Ten participants had the opportunity to prepare dishes using locally sourced ingredients, under the guidance of professional chefs. The menu included homemade bread, traditional pies, buckwheat fritters, topa, jahnija, pancakes and homemade rose and elderflower juices.
The positive, motivating and productive atmosphere of the chefs at the Cooking Academy, along with the smiles and enthusiasm of our participants could not go unnoticed.
We look forward to the next training as our young chefs continue learning and developing new skills.
