In the framework of the European program entitled” Actions to Inform and Promote sustainable rice production in Greece and Spain “training seminars were organized in Thessaloniki for the potential next generation of cooks and confectioners at public IEK, Experimental DIEK Thermi Thessaloniki of the Ministry of Tourism.
The program with the distinctive title EU RICE, is implemented by the Agricultural Corporate Partnership of Thessaloniki (EASTH) and the Consejo Regulador de la DOP Arroz de Valencia (PDO Valencia Rice Regulatory Authority). The event presented the contribution of rice cultivation to the preservation of wetlands, the utilization of abundant water resources, the preservation of soil sustainability and in general the ecological balance, but also in the socio-economic development of its cultivation and production areas. The students were informed about the rice produced in Europe, a product of high nutritional value, rich in nutrients and safe, since it is cultivated in compliance with the strict European Regulations for agricultural production.
At the Experimental DIEK Thermi, the chef professors of the school, Stavroula Keisidou, Stelios Ioannidis and George Palisidis, together with their students, prepared for all the participants, international recipes with “wanted” Greek ingredients, Risotto with blue goat cheese, goat cheese , Turkey stuffing with rice, pine nuts and minced meat and Paella with Tzoumagia sausage & sheep prosciutto.
At IEK Thessaloniki of the Ministry of Tourism, chefs Sakis Anastasiadis, Stavroula Keisidou, Antonis Mastoras, Vassilis Mourtiadis presented the secrets for the creation of three inspirational dishes utilizing mesosperm rice, with “sly” techniques: Fish soup with rice, crispy rice with vegetable spaghetti and edible flowers, seafood risotto.
The confectioners professors Nikos Alexiadis, Paschalis Zervidis, Nikos Pozoukidis also participated in the seminar, who presented a special, economical and relatively easy for professionals, the very delicious Rice Pie.
The reception of the faculties, the cooperation, the interest of the teachers and especially the participation of the students was great and indicative of the high level of studies of the faculties.
The event was organized by the company NOVACERT, which has undertaken the execution of the program, and the company Chef Stories, which organizes promotional and information events in Greece.
