School Chefs' Masterclass: Using Root Vegetables in School Kitchens

On October 22nd, a masterclass titled “Using Root Vegetables in School Kitchens” took place at the premises of SIA “Gemoss” in Riga, gathering 23 school chefs from across Latvia as well as representatives from local education boards. The event aimed to provide chefs with practical knowledge and inspiration for incorporating root vegetables into school menus to promote healthier and more nutritious meals for students.

The masterclass began with an opening speech, followed by a lecture on the nutritional value of root vegetables, led by Olga Ļubina, a representative from the Latvian Diet and Nutrition Specialists Association (LDUSA). She emphasized the importance of including root vegetables in students’ daily diets, especially during the autumn season, when these vegetables are rich in vitamins, minerals, and fiber, helping to strengthen immunity and provide energy for growing bodies.

Following the lecture, participants were introduced to the latest kitchen equipment designed specifically for large-scale food preparation in school kitchens. This segment helped chefs gain a better understanding of how to use modern technology to efficiently prepare healthy and nutritious meals.

In the practical segment of the masterclass, led by SIA “Gemoss” chef Ina Poliscenko, participants prepared a three-course meal featuring various root vegetables. The chefs worked together to make a soup with pumpkin, parsnip, carrot, and potato, a main course of quinoa stew with cabbage, and a dessert of apple chia seed pudding, showcasing the versatility of root vegetables in different dishes. This hands-on session not only allowed chefs to try new recipes but also provided insights into how root vegetables can be integrated into school menus in a way that is appealing and tasty for children.

At the end of the event, the chefs had the opportunity to ask questions and share their thoughts on the masterclass. Participants appreciated the event’s value and inspiration, particularly noting the insights into the nutritional value of root vegetables and the new equipment that will make daily work in school kitchens easier. The chefs also shared their experiences in using root vegetables and highlighted the importance of exchanging knowledge and practical skills to continually improve and revitalize school menus.

This masterclass is a step forward in enhancing school menus by offering students healthier, nutrient-rich meals made with seasonal and local ingredients. Thanks to the support from LDUSA, SIA “Gemoss,” and the Interreg Baltic Sea Region’s Circular FoodShift project, the event was a valuable contribution to the skill development of school chefs and innovation in school kitchens.

Programme Manual Online

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