Practical learning through culinary workshops for students

Kitchens in three schools in Slavonia have turned into true little gastronomic stages over the past few months. With aromas, spices, and a lot of good energy, culinary workshops were held in collaboration with Podravka chefs and students from hospitality schools.

In Vukovar, as part of the competition Gastro flame, students from the Marko Babić Secondary Vocational School had the opportunity to participate in a practical workshop on street food. Together with teachers and mentors, they prepared burgers with pulled pork and BBQ sauce. They also received support in the form of tastings from eighth-grade students. In addition to honing their culinary skills, the students got to know various Podravka products and learned how to apply them in modern cuisine. The workshops were led by chefs Marija Bošnjak and Marko Peras, who introduced the students to some new Podravka products such as ZIK ZAK papri-chup, a pepper ketchup. Since it was a competition, the best ones also won sweet prizes. 

From Vukovar, we move to Našice where chefs Branko Takač and Marija Bošnjak led a workshop where students, together with teachers, prepared a real feast. From cold appetizers and soups to main dishes like medallions in mushroom sauce, and desserts such as tiramisu and panna cotta – everything was homemade, creative, and delicious. Special attention was given to Dolcela cream, which can be transformed into a variety of different desserts, depending on the idea and presentation.

Marija Bošnjak traveled to the next workshop in Osijek, where she was joined by chef Zlatko Sedlanić at the Hospitality and Tourism School (Regional Center of Competence). Their expert hands guided the students through all phases of meal preparation. With the support of their vocational teachers, the students learned, cooked, served, and most importantly, had fun throughout the entire process. The goal of this workshop was to strengthen the practical skills of the students and bring them closer to real work in a professional kitchen.

Such gatherings in the kitchen show how useful and inspiring the collaboration between schools and the profession is. Students gain firsthand insight into the world of gastronomy, develop creativity and self-confidence, and also enjoy delicious food. What more could one wish for.