Have you ever heard of carob Teriaky? Or in Carob Barbecue Sauce? Naturally not!
These are creations that may be about to be launched on the market and that are the result of the talent of the final year students of the Kitchen Management and Production course at the Algarve Hotel and Tourism School (EHTA).
Revolutionizing the gastronomic sector is the objective of the ALFABio project launched by EHTA. This project stands out for its pioneering approach to the integration of sustainable food trends, with a focus on endogenous products from the Algarve. This is the case of carob, a traditional ingredient from the region and an integral part of the Mediterranean lifestyle and the Mediterranean Diet.
After a selection, the products created by the students will have the opportunity to be sold by partner companies Grand Carob and Delta and distributed on the Horeca channel, a specialized channel in the Hotel, Restaurant and Catering sector.
For the person responsible for the ALFABio project, Abílio Guerreiro, «this project is not just an academic milestone, but a true bridge between education and the job market in the gastronomy sector. Our mission is clear: to provide students with technical and entrepreneurial skills that go beyond theoretical limits, projecting them directly into the context of real and innovative work».
For the Algarve Hotel and Tourism School, more than an educational program, ALFABio is a tool that will provide these future professionals with in-depth knowledge and genuine respect for gastronomic heritage and the sustainable use of endogenous resources.
«We are teaching students to respect and use local ingredients sustainably, opening new paths in the area of gastronomy, always with an innovative and sustainable perspective.
Watching our students develop these skills and establish strong connections with the business community is a sign of the project's success», says Abílio Guerreiro.
On January 31st, at 14:30 pm, the session to defend the final projects created by the students will take place. The jury that will select the winning products includes representatives from Grand Carob, Delta, nutritionists and food engineers.
Comments