Project Code: 2023-2-RS01-KA210-VET-000181756
Project Title: Developing an International VET Competition for Gastronomy Students
Program: KA210-VET – Small-scale partnerships in vocational education and training (KA210-VET)

Introduction

The Erasmus+ project “Developing an International VET Competition for Gastronomy Students”, project number 2023-2-RS01-KA210-VET-000181756, was financed by the Serbian National Agency and held its kick off meeting from June 17 to 21, in Serbia. The primary goal of the project is to begin the process of creating a comprehensive guide on how to organize an international VET competition for gastronomy students. This guidebook will provide vocational education institutions with detailed guidelines and best practices for organizing international competitions, covering essential aspects such as the selection process for participating schools, criteria for selecting students, and the culinary skills to be assessed during the competition.

Meeting overview

The kick-off meeting, hosted by the Gimnazija i stručna škola “Dositej Obradović” in Palić, Serbia, brought together representatives from partner institutions including Kecskeméti Szakképzési Centrum (Hungary), SOU Naum Naumovski Borce (The Republic of North Macedonia), and VOCATIONAL EDUCATION TRAINING SRL (Romania). The meeting was attended by all partners, represented by 6 people, 24 people in total, including Erasmus coordinators, teachers, experts in the field of gastronomy and representatives of institutions.  The gathering served as a crucial platform for introducing the project’s objectives, discussing challenges in gastronomy competitions, and laying the foundation for future collaboration.

Day 1: Getting to know each other

On June 17th, representatives from each partner institution arrived at the venue and settled into their accommodations. The participants stayed at the Hotel Navigator located in Palić, which also provided an excellent venue for organizing workshops. The initial focus was on establishing a comfortable and welcoming environment for all participants to facilitate open and productive discussions. Participants were welcomed by Angéla Fekete, director of Gimnazija i stručna škola “Dositej Obradović”. The day started with a workshop where each partner introduced themselves, showcasing their institutional activities and achievements. The Kecskeméti Szakképzési Centrum (Hungary) provides culinary training for 600 students, offering them excellent opportunities, enriched by participation in both local and international competitions. The SOU Naum Naumovski Borce (The Republic of North Macedonia) partner also organizes several programs for its students, including a competition that is part of the local community’s festival, providing numerous students the chance to participate in a quality culinary contest. VET Center Romania act as an accredited evaluation centre for gastronomy occupations and maintains good relationships with regional culinary schools, gaining insights into local competition organization, and has showcased the remarkable achievements of their students in local cooking competitions. The Serbian school, as the leader of the project consortium of the program, also showcased its local culinary and pastry training, highlighting various engaging programs where students learn the intricacies of the profession in a fun and enthusiastic environment.

Day 2: Challenges & solutions for organizing cooking competitions

This workshop provided an opportunity for the participants to exchange experiences and discuss the challenges and successes they have encountered in previous gastronomic competitions. Each institution shared examples and best practices regarding the cooking competitions .The day concluded with an open forum to share insights and identify common goals for the project.

Participants highlighted logistical issues, such as sourcing quality ingredients and managing time constraints, as significant obstacles. The difficulty of maintaining creativity under pressure was another major challenge, alongside the necessity of staying updated with the latest culinary trends and techniques. Psychological aspects also featured prominently, with a focus on handling stress and maintaining team morale being crucial to success.

Despite these challenges, many success stories emerged. These often centered around innovative dishes that managed to impress judges, underscoring the importance of creativity and originality. Effective teamwork and strategic planning were also key themes in these stories. Numerous institutions shared how they had turned challenges into opportunities, demonstrating resilience and adaptability as critical factors for achieving success in culinary competitions.

Institutions also shared a wealth of best practices that have proven effective in their culinary programs. Rigorous training schedules, a strong emphasis on practice and feedback, and the cultivation of a robust mentor-mentee relationship were highlighted as essential components of success. There was a consensus on the value of incorporating diverse culinary traditions and techniques to create unique and compelling dishes, enriching the culinary experience and enhancing the competitive edge.

In the afternoon program, participants visited the city of Subotica, known for its abundance of gastronomic establishments. We visited the one-hundred year old ice cream shop where the ice cream is still made the same way as when the shop was open. We had the opportunity to visit a high-quality restaurant where both the ambiance and service provided a unique experience for everyone. During our meal, we were treated to an array of dishes that highlighted the diversity and richness of Serbian gastronomy. From hearty meat dishes like ćevapi and pljeskavica to fresh and vibrant salads, every course was a testament to the country’s culinary heritage. 

Day 3: School and kitchen tour, thematic discussions

Wednesday’s agenda included a comprehensive tour of the host school, Gimnazija i stručna škola “Dositej Obradović,” and its professional kitchen facilities. This was followed by thematic discussions simulating a mini gastronomic competition. Through the mini-simulation competition, the partners’ representatives and teachers, together with the host school’s culinary students, prepared Serbian specialties, including a main course and a dessert, which were evaluated by a professional jury. This allowed them to gain insights into the challenges faced by the students during the competition.

During the workshop, the partners discussed the following topics:

Establishing competition objectives: Aligning the competition with the goals of promoting gastronomy education and fostering cultural exchange.

• Team assembly and role assignment: Forming a diverse team with expertise in event planning, finance, marketing, and logistics, and assigning roles for smooth coordination.
• Timeline creation: Developing a structured timeline with key milestones for each project phase, from marketing launch to event execution.
• Budget planning: Identifying potential expenses, creating a detailed budget spreadsheet, and allocating funds for unforeseen contingencies.
• Venue selection: Choosing a venue that aligns with the competition’s objectives and showcases international gastronomy.

During the afternoon session, participants had the opportunity to visit a gastronomic establishment, Zvonko Bogdan Restaurant, known for its exceptional and high-quality services in the local hospitality industry. The visit included presentations on the characteristics of the local wine region and a showcase of regional culinary flavors.

Day 4: Expert panel and broader discussions

Thursday featured a broader discussion panel at the Branislav Nušić library in Novi Kneževac, involving representatives of vocational schools, experts, local decision-makers, and professional representatives. At the professional meeting, Anikó Jerasz, the Secretary of State of the Ministry of Education, and Tatjana Varjú Potrebić, the member responsible for education of the Executive Board of the Hungarian National Council, contributed to the program with their presentations. Anikó Jerasz emphasized that the vocational training opportunities provided by the Erasmus+ program are crucial for the development of vocational education in Serbia. Guest speakers at the conference were Nándor Kiss, CEO of Profession VET Serbia, Angéla Fekete, principal of the host school Dositej Obradović High School and Vocational School in Novi Kneževac, Róbert Grüman, CEO of the VET Center Romania, Bence Ignácz, Head Director of the Kecskeméti Vocational Training Center, and Milenkovska Snezana director of SOU Naum Naumovski Borce School in North Macedonia,  who significantly contributed to the project with their expertise and ideas.

Key points discussed included:

• Logistics planning: Strategizing transportation, equipment, and communication channels for seamless project execution.
• Marketing plan development: Creating a robust marketing plan encompassing both online and offline strategies to effectively reach the target audience.
• Feedback collection and refinement: Establishing methods for collecting feedback from participants, judges, and attendees to refine and enhance the competition and guide.

The discussions also touched on the development of a comprehensive curriculum tailored for the competition, detailing the essential skills and knowledge required and setting robust criteria for the evaluation process.

In the afternoon, participants engaged in cultural activities, exploring local gastronomic establishments and tasting regional culinary specialties, providing a deeper understanding of the local culture and cuisine.

Day 5: Departure and future plans

On Friday, all participants concluded the previous days. As the result of the evaluation, the  kick-off meeting of the Erasmus+ project on developing an international VET competition for gastronomy students was a significant milestone. It laid a solid foundation for the creation of a comprehensive guidebook and set the stage for future collaboration among the partner institutions. The next steps will involve refining the plans discussed, addressing logistical challenges, and preparing for the subsequent phases of the project. The partners departed, carrying with them a clear vision for the next steps in the project. The meeting successfully set the groundwork for future activities, ensuring a well-organized and impactful competition that promotes gastronomic education and cultural interaction. The focus on detailed planning, from budget allocation to logistical preparation, positions the project for successful execution.