Four Creative Cities of Gastronomy in the Samaruc Restaurant

Ismael Bilbao6 June, 20180 comments

Exchange students from the four Creative Cities of Gastronomy immersed in the project “Deconstructing education: inclusive and creative schools in gastronomic cities”, learn to cook a signature dish at Samaruc Restaurant.

In 2016, the public school Pou de la Muntanya, Denia, was selected to coordinate the European project Erasmus + KA, 2016-2018. The objective of this initiative is the improvement of basic competences of students and learning with innovative methodologies, the exchange of good practices and collaborative work at European level, taking advantage of the educational potential of four Creative Cities of Gastronomy declared by UNESCO, Parma (Italy), Bergen (Norway), Östersund (Sweden) and Denia (La Marina Alta).

Today, June 6, 2.018, the exchange students of the four centers of the creative cities of gastronomy immersed in the project “Deconstructing education: encoles inclusive i creatives en ciutats gastronómiques”, the Kaland Skole, of Bergen (Norway); the Lugnviksskolan, d’Östersund (Sweden); l’Isntituto Comprensivo Giacomo Ferrari, of Parma (Italy) i Col-legi públic Pou de la Muntanya de Dénia that, in addition is the coordinating center of the project.

Under the guidance of Ismael Bilbao, Chef of Samaruc Restaurant, and Federico Guajardo, Chef of Hotel Los Angeles, both in Denia, the students have learned techniques to prepare three signature dishes of varying complexity.

Very good involvement on the part of the students.

The most remarkable thing is that the participation has been maximum, the students have not hesitated to put on their gloves and follow, step by step, the instructions of the chefs to prepare these fantastic dishes made, on the other hand, with local products of the area. The boys and girls from the four creative cities of gastronomy involved in this project, watching, elaborating with their own hands and tasting the creations, have enjoyed the experience very much. In conclusion, it has been a very enjoyable and instructive day.

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