IMPLEMENTATION of InnoGastro project results

Prepared by partner from Lithuania Education, Research & Consultancy Center

Erasmus+ KA2 project "InnoGastro – Innovative Approach to Gastronomy in Vocational Schools" (2016-1-PL01-KA202-026572)

What was this project about?

What we learned?

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Prepared by partner from Lithuania Education, Research & Consultancy Center

MAIN OBJECTIVES OF THE PROJECT  Improving the quality and efficiency of vocational education in the catering industry  Developing new approaches to improve the competence practicing teachers and providing them with all the expertise and skills necessary to provide high quality services  Increasing access and promoting generated in Europe open educational resources.

DURATION 1 November 2016 – 31st October 2018

PARTNERSHIP Coordinatin institution – Regional Competence Centre in Bialystok (Poland).

Partner 1 – Education, Research & Consultancy Center (Klaipeda, Lithuania).

Partner 2 - Centro Superior de Hosteleria del Mediterraneo, S.L (Valencia, Spain).

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Prepared by partner from Lithuania Education, Research & Consultancy Center

WE HAD PARTNERS MEETINGS IN POLAND, LITHUANIA AND SPAIN IN ORDER TO ORGANISE PROJECT ACTIVITIES SMOOTHLY

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Prepared by partner from Lithuania Education, Research & Consultancy Center

IN ORDER TO ACHIEVE OBJECTIVES OF THE PROJECT WE CARRIED OUT THE FOLLOWING ACTIVITIES I. Diagnosis of the current situation in Poland, Lithuania and Spain in the field of vocational education (culinary professions) and molecular cuisine.

II. Preparation of syllabus and training material for both on-line and practical training course about molecular cuisine "Avant-garde culinary creations gastronomy, products and technology�.

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Prepared by partner from Lithuania Education, Research & Consultancy Center

20-26 MARCH 2018 MOLECULAR CUISINE COURSE IN VALENCIA, SPAIN PARTICIPANTS – 12 VET TEACHERS FROM POLAND AND 6 ENTREPRENEURS FROM LITHUANIA

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Prepared by partner from Lithuania Education, Research & Consultancy Center

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Prepared by partner from Lithuania Education, Research & Consultancy Center

6 ENTREPRENEURS FROM DIFFERENT PARTS OF LITHUANIA PARTICIPATED IN THE TRAINING ACTIVITIES – ON-LINE AND PRACTICAL IN VALENCIA LAURA BREKKE – Owner and chef of culinary studio CIOP CIOP KLAIPEDA VAIDA BEGINSKIENE – Owner of desert studio BAKER STREET KAUNAS IRUTE BAGDONIENE – Owner of bakery "Gardumelis" in Nida (Curonian Spit) AISTE SVETKAUSKE – Owner of GOOD FOOD STUDIO in Vilnius DOMINYKAS BAGDONAS – Owner of restobar "Gardumelis" in Vilnius GEDIMINAS ALBRICHTAS – CEO of "Find me in Vilnius"

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Prepared by partner from Lithuania Education, Research & Consultancy Center

IMPLEMENTATION OF MOLECULAR CUISINE BY LITHUANIAN ENTREPRENEURS List of implemented activities by BAKER STREET KAUNAS after molecular cuisine course in Valencia: 1. NUTELLA POWDER was used during training for kids.

2. SPONGE is often used for desserts' decoration.

Planned activities: 1. Summer camp for kids by using molecular cuisine recipes.

Recipe of Nutella Powder - 80 g (2.8 oz) Maltodextrin - 120 g (4.2 oz) Nutella 1. Whisk manually Nutella and Maltodextrin. 2. Place mix in a blender and blend for a few seconds, stop the blender and shake it. Blend again, shake and continue repeating this process until you obtain a fluffy Nutella powder. 3. To make it fluffier pass it through a tamis and reserve in a sealed container until needed.

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Prepared by partner from Lithuania Education, Research & Consultancy Center Recipe of Sponge 80 gr. Hazelnut compound Pasta 120 gr. Egg white 80 gr. Egg yolk 80 gr. sugar 25 gr. Flour Mix all ingredients with a hand mixer Put in the siphon gun and let in the fridge Charge the siphon with 2 gas caps Make a hole with a knife on the bottom of the glass Fill the plastic glasses until ž Bake in the microwave at maximum power for 35 / 40 seconds.

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Prepared by partner from Lithuania Education, Research & Consultancy Center

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Prepared by partner from Lithuania Education, Research & Consultancy Center Molecular cuisine elements are used in CIOP CIOP KLAIPEDA culinary studio during various occasional events: birthdays, weddings.

Tartar and Coral Tuile (with Carbon)

Add 30 g refined flour, pinch of salt, 100 g refined oil, 200 ml of water and carbon. Mix all ingredients properly. Then heat a non-stick pan and pour some mixture on it. Lower the heat and let the flour get cooked. Later remove the excess oil from pan and flip the tuile up side down. When it get properly cooked, remove it on tissue paper and your tuile is ready as garnish.

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Velvet cakes

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Prepared by partner from Lithuania Education, Research & Consultancy Center

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Prepared by partner from Lithuania Education, Research & Consultancy Center

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Molecular tequila

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Seafood with Foam

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Prepared by partner from Lithuania Education, Research & Consultancy Center IMPLEMENTATION BY BAKER STREET KLAIPEDA 1. On 6-10 August 2018 BAKER STREET KLAIPĖDA implemented educational camp for children "Culinary Discoverer". It was the week of experiments, trials and discoveries. Children made chocolate noodles, banana crumbs, ice cream smoke, molecular caviar, agar-based zephyr. Chemistry, Physics and Culinary Magic!

2. On 20-23 June 2018 BAKER STREET KLAIPĖDA organised practical class for adults "Desserts PETIT". Participants made deserts with velvet coverage.

Velvetspray

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Molecular Caviar (spherification technique)

Agar-Based Zephyr

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Petit Dessert with Velvet Coverage

Chocolate Dessert with tuile and velvet

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Prepared by partner from Lithuania Education, Research & Consultancy Center Shiny isomalt

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Prepared by partner from Lithuania Education, Research & Consultancy Center Sponge

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Berries covered by isomalt

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Prepared by partner from Lithuania Education, Research & Consultancy Center

Company of Gediminas Albrichtas "Find Me In Vilnius" uses molecular cuisine during outgoing lunches, dinners, by organizing occasional events for families, businessmen.

Beetroot cannelloni with goat cheese, potato paper and sponge

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Prepared by partner from Lithuania Education, Research & Consultancy Center

What we learned?

Professional skills and knowledge: 

Molecular cuisine products and technology

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Variety of molecular cuisine recipes

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Spanish cuisine and eating peculiarities

Social and other skills: 

Analysis on on-line material

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Team work

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Time management

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Cooperation with other team members, companies

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English language

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Spanish culture and traditions

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