Inclusive Culinary Training Begins in Sarajevo Canton

As part of the pilot activity "Young chéfs with disabilities engaged in "slow food" tourism in Sarajevo Canton area", Sarajevo Economic Region Development Agency SERDA carried out the first training session at the Centre for training, retraining and rehabilitation of persons with disabilities – ProReha in Vogošća.

Representatives of the SReST project team attended the first training session, providing support to the participants and marking the beginning of this pilot activity aimed at strengthening the knowledge, self-confidence and employability of persons with disabilities through their inclusion in slow food tourism and valorisation of local gastronomic tradition.

The training program is being implemented by the ProReha Centre, a non-governmental organization specialized in the professional training of persons with disabilities. The training will last a total of five months and will include theoretical and practical lessons. During the first three months, participants will acquire knowledge in preparing traditional and modern dishes, with a focus on using local and innovative ingredients such as microgreens and edible flowers, as well as indigenous products sourced from the Bjelašnica and Nišići plateau areas. The training curriculum also includes topics such as food hygiene and safety, kitchen work organization and the development of basic business skills relevant for working in the field of food preparation and engaging in slow food tourism. After the theoretical part, participants continue with a two-month practical work in professional kitchens and restaurants.

Empowering Young Chéfs through Inclusive Participation

The training is attended by 10 people with disabilities from the Sarajevo Canton area, who were previously identified and motivated to participate through a selection process, with the aim of providing them with practical knowledge and improving their integration into the labour market. The training is carried out according to a tailored curriculum that combines traditional culinary values with modern working methods, with constant expert support from lecturers and mentors.

In addition to the training itself, the pilot activity also includes other components that will enable participants to present their acquired knowledge and skills and establish contacts with potential employers through the organization of a Career Day and networking events. Furthermore, a young chéfs' competition and two info events are planned to promote the concept of slow food and raising awareness about the importance of including persons with disabilities in the labour market.

Connecting Gastronomy with Social Responsibility

SERDA will continue to actively monitor the implementation of the pilot activity, provide support to the participants and contribute to the promotion of inclusive employment practices in the tourism sector, through models that connect social responsibility with local gastronomic tradition.