Culinary Trail pilot training launches in Sofia

Date: October 9th, 2025

Venue: HRC Culinary Academy, 59 Tsar Boris III Blvd, 1612 Sofia, Bulgaria

Our much-anticipated Culinary Trail pilot training took place on October 9th, 2025, at the HRC Culinary Academy in Sofia, Bulgaria — and what an inspiring day it was!

The event brought together partners, stakeholders, and culinary enthusiasts from across the Danube Region to celebrate tradition, creativity, and sustainable gastronomy.

Participants joined both in person and online, sharing experiences, ideas, and — of course — delicious food.

The first pilot course, “Culinary Heritage Leading to the Future”, focused on traditional ethnic culinary knowledge, historical evolution, and intergenerational collaboration. Participants explored how to adapt time-honoured recipes for modern kitchens while keeping their cultural essence intact.

Course Highlights

In the morning: Theoretical Session

The morning session explored culinary storytelling and cultural preservation, helping participants learn how to communicate the history, symbolism, and meaning behind traditional dishes.

Afternoon session: Practical Workshop

In the afternoon, participants rolled up their sleeves for a hands-on workshop. They practiced traditional cooking techniques, experimented with locally sourced ingredients, and discussed ways to blend authenticity with innovation.

Many guests stayed right next to the Academy at Kitchen59, the HRC Culinary Academy’s own campus hotel.

The venue offered not only modern hotel and student rooms but also an on-site restaurant and a rooftop bar with stunning views of Sofia and Vitosha Mountain — the perfect setting to unwind and connect after a full day of culinary exploration.

The pilot training was a wonderful step forward in our journey to preserve, promote, and reimagine traditional culinary heritage.

We extend heartfelt thanks to all partners, stakeholders, and participants who joined us in Sofia and made this event a true success.

Together, we’ve proven that the future of gastronomy can — and should — be rooted in tradition.