On July 11, the chefs of the Basque Culinary Center, within the framework of the "Gastronomic Bootcamp" project, started conducting trainings for working chefs, which will continue until July 14.

The trainings are carried out by Caucasus University within the framework of cooperation with USAID Industry-led Skills Development Program, the Basque Culinary Center and the Gastronomic Tourism Business Association, for the project "Gastronomic Bootcamp"

Trainings are conducted in two directions:

Creativity and Serving - in which participants will learn about the main creativity tools used in restaurants and the food business in general to improve the visual side of food.

Gastronomic trends and avant-garde techniques - participants learn about global gastronomic trends, as well as avant-garde cooking techniques, using "new ingredients" and creating creative dishes.

Before the start of the trainings, on July 10, an orientation meeting was held for the participants, which was attended by representatives of Caucasus University, the Basque Culinary Center and the Gastronomic Tourism Business Association.

Active chefs of any age who have at least 3 years of experience working in the kitchen, basic knowledge of French cooking (terminology) and kitchen management experience could participate in the training.

At the last stage of the trainings, four chef-trainers will be selected, who will later conduct similar trainings for a wide audience within the framework of the mentioned project and share the acquired knowledge and experience with other interested parties.

It should be noted that the Caucasus University has a strategic mutual cooperation with the Basque Culinary Center, within the framework of which the Caucasus Academy of Gastronomy of will be opened in Kakheti, namely in Gurjaani, in 2024.