The gastronomy seminar in Germany brings Catalan food closer to future German hospitality professionals

Prodeca and the Government Delegation of Catalonia in Germany held on 15 October the second of the seminars planned this year in Germany. The day in Villingen-Schwenningen served to present Catalan cuisine and food to 25 future hospitality professionals, with products available on the German market.

The day took place at the Landesberufsschule für das Hotel- und Gaststättengewerbe, in the state of Baden-Württemberg. Led by the chefs Marc Hanke and Àger Urigüen, it combined the preparation of Catalan recipes with the discovery of fifteen products from Catalan companies, incorporated into the culinary preparations and tastings.

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Knowing the products and where to find them

One of the novelties of this edition has been placing the emphasis on the commercial availability of Catalan products in Germany. The session allowed the students, in addition to discovering their characteristics and culinary uses, to learn which products they can purchase in the country and where to find them.

This approach connects the content of the seminar with the participants' future professional activity. At the same time, it gives visibility to Catalan companies already working in the German market before an audience that may take part in the selection of products and in the development of the gastronomic proposals of catering establishments.

The Catalan olive oils played a special role during the day, as an ingredient and as a common thread to explain their presence in Catalan cuisine. Wines were also part of the session, with tasting and pairing activities to explore how they combine with the dishes.

Materials to continue the learning

The practical training was complemented with a booklet of Catalan cuisine recipes in German, prepared as a reference material for the students. The support materials also included a promotional bag and a certificate of attendance.

Looking ahead to 2027, work will be done to continue the collaboration with the centre and explore new avenues of cooperation with German vocational training schools, with gastronomy as a way to promote Catalan food and companies.

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