Green Hospitality (ENG)
Hospitality is education for hotel and conference chefs — for those who want to do more than satisfy hunger and instead create experiences that capture the guest’s attention from the very first bite and stay with them long after.
Throughout the course, we explore how sustainable, green choices can enhance flavour, operations and the overall guest experience. We dive deep into the world of local legumes, and you will learn to use fermentation and upcycling as tools to add depth, complexity and reduce food waste.
Green transition is not only about ingredients — it is also about people. That’s why we work with how to professionally handle complaints, resistance and conflicts when new processes need to be implemented, both internally and in interactions with guests.
You will leave the course with concrete tools that can be applied directly in the kitchen and in dialogue with guests and colleagues — along with a strong, green professional foundation for breakfast and meeting catering.
WHO IS THE COURSE FOR?
Professionals working with breakfast and meeting catering — e.g., kitchen staff at hotels and conference centres.
