Masterclass for school chefs in Latgale

Twenty school chefs from the Latgale region participated in the School Chef Masterclass in Preiļi on June 13-14. The event was organised with the following aims:

1. Engage Local Public Sector Chefs: We aimed to involve as many local public sector chefs as possible by gathering their interests before the event and asking them to share their weekly menus.
2. Incorporate Local Producers: We sought to involve local producers, particularly those offering organic products.
3. Demonstrate New Equipment: The event showcased new kitchen equipment and demonstrated how it could help save time.
4. Collaborate with Experienced Chefs: We worked alongside a chef who transitioned from a restaurant to the public sector.

Day 1:

The first part of the day focused on theoretical lessons about healthy food and how to adapt those standards in schools. We discussed public procurement and the role of school chefs, including challenges like dealing with poor-quality products, budget constraints, and the restrictions on using produce from school gardens or homes due to legislation requiring traceability. As a result, food often goes to waste, including items like tea and herbs.

Jēkabs Naumovs, a chef from the Children’s Hospital, gave a talk on incorporating more vegetables and herbs into menus and adapting existing menus for special dietary needs. Participants were then introduced to new equipment from Gemoss, learning how its features could help minimize time spent in the kitchen—a crucial factor given the staff shortages in many schools.

Next, the chefs were divided into six groups, each tasked with preparing one dish from their technological maps using local products. Many of these products were unfamiliar to the chefs, who were pleasantly surprised by their quality and taste. Afterward, everyone shared the meal they had prepared, discussing the time and effort involved. Some chefs had anticipated that the work would take until midnight, but they found the masterclass both easy and valuable.

Day 2:

The second day began with a healthy and tasty breakfast, showcasing how to eat healthily. Feedback and requirements for school and kindergarten menus often come not from the children but from teachers, school chefs, and their own eating habits.

We then moved on to a theoretical lesson on creating a weekly menu. Our lecturer demonstrated where chefs could find resources to assist them. In the final part of the event, two specialists—one in dietary planning and another in technological map creation—reviewed the participants’ menus and provided recommendations for improvement. Some chefs requested our help in drafting letters to their directors to advocate for changes, citing issues like inadequate kitchen equipment and staff shortages as reasons for current menu limitations.

The school chefs were highly satisfied with the masterclass, appreciating the support and advice offered. They expressed a desire for more events like this, especially those involving school directors and purchasing managers.

P.S.: We held another similar event in Jelgava, where a purchasing manager and a school chef cooked together and received very positive feedback.

Methodology:

This event’s methodology was co-created in collaboration with the Latvian Association of Diet and Nutrition Specialists, Kaja Keskula from Võrumaa Arenduskeskus, and the Latvian Rural and Training Center. Kaja has led a School Chef Educational Program for years.

Lecturers in Attendance:

• Guna Bīlande – Chairwoman of the Board of the Latvian Association of Diet and Nutrition Specialists
• Dzintra Kohta – Nutrition Specialist, Technological Map Specialist
• Ilva Dreimane – Procurement Specialist at Jūrmala Hospital
• Jēkabs Naumovs – Restaurant Chef turned Public Chef at the Children’s Hospital (BKUS) due to COVID-19
• Ina Poliščenko – Chef at GEMOSS, specializing in new professional kitchen equipment
• Ance Snikere – Host and Organizer, Latvian Rural and Training Center

Programme Manual Online

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