07 October 2019
On Monday morning the exchange began with a round of introductions, during which students from Germany presented the training opportunities at their school and the course of the week.
In small multinational groups, the students then discussed the recipes they would like to cook during the week – if ever possible – with sustainably produced food. The recipes had already been exchanged by the participants a few weeks earlier in a virtual conference. Now it was time to discuss how exactly the food should be prepared and to calculate the costs for the individual parts of the menu. This took time and led to some smoking heads!
After a delicious coffee break (which everyone needed), G. Sych, head of the Slow Food Convivium Mainfranken Hohenlohe, told us about the history of Slow Food and informed us about regional products produced according to Slow Food criteria in the Mainfranken Hohenlohe Convivium. For many of the participants, who were attending a meeting for the first time as part of this project, there was a lot to hear!
Finally, hunger called out to the school canteen, where the students slowly reduced their language barriers over lunch with German potato salad, Spanish ratatouille, Italian mushroom risotto and German apple compote.
In the afternoon, students of the Fachakademie presented the city of Würzburg, its sights and – very importantly – festivals in the surrounding area before getting back to work. The work assignments were finally to be completed.
At 6 pm we finally listened to a lecture by Mr. Engelhart about fungus-resistant grape varieties that are bred at the State Institute for Wine and Horticulture. in this context the project participants also received an introduction to the technique of wine tasting. The participants were not only silent listeners, but had the interesting task of determining four wine varieties according to the criteria of colour, smell, taste and body and to give an evaluation. That was exhausting, but also delicious!