On Friday, more than 800 people were able to taste the menu inspired by Ukrainian gastronomy, prepared with such effort and dedication by the students and teachers of the Public Integrated Center for Professional Training in Hospitality and Tourism in Cartagena and the School of Hospitality and tourism in Murcia Float at the Rendibou festival. The dishes prepared by the students were Vinigret, Bulbynek, Golubtsi and the Kieve Cake. “We wanted the menu to be representative, but adapted to the format of the event,” said Mara Martínez, head of studies at the Cartagena School.
Therefore, dishes that had to be served hot were excluded. “The menu was based on the premise of who it is and the centers’ work opportunities, as well as finding food,” said Marisa Verdú, Murcia Fleet School Coordinator. However, the most notable difference, in terms of pre-pandemic editions of the Rendibú, is that the elaborations did not finish assembling and packaging in the Auditorium, but in the centers.
The first two dishes, the Vinigret and the Bulbynek, were prepared by nearly 80 Cartagena students from the Cooking, Pastry, Pastry and Professional Certification courses. Under the name Vinigret, the guests tasted a cold salad of beetroot, beans, peas, carrot, cucumber in water and salt; and pickled onion with beet juice. The second dish, called Bulbynek, was a potato pie, mushrooms, cheese, sour cream, flour, butter, onion, oil, salt, pepper and dill. Ukrainian delicacies.
The other two dishes, the third and the fourth, were prepared by 45 students from the cooking and banqueting groups of the La Flota center under the coordination of Marisa Verdú. The third delicacy of the evening was a cabbage roll filled with vegetables, meat and tomato-based rice with concasé, known as Golubtsi. As a finishing touch, for a menu recommended by Ukrainians living in the Murcia region, the Kiev Butter Cake with a meringue and dried fruit base was chosen. “It is a menu that is strongly determined by the composition of vegetables,” said Mara Martínez from Cartagena. “We gave the tests to people and students from Ukraine and many told us it reminded them of their homes and others of what their grandmothers cooked,” Marisa Verdú recalls.
Just as it was a sensory experience for those present to enjoy these four dishes, it was also a sensory experience for the students to prepare them, as well as for their teachers (Agustín, Merche, Ramón, Cristina, Juan Pablo, Alberto, Esperanza, Dario and Cristina). “For them it is an experience of working and living together,” says Mara Martínez. “This event is collected as an exercise and lets students know how a catering service works,” confirmed Marisa Verdú.
Source: La Verdad
I’m Wayne Wickman, a professional journalist and author for Today Times Live. My specialty is covering global news and current events, offering readers a unique perspective on the world’s most pressing issues. I’m passionate about storytelling and helping people stay informed on the goings-on of our planet.
