In October, Minsk will host the first intensive training of chefs

In October, the Belarusian capital will host for the first time an educational intensive “ProFORUM” dedicated to training personnel for the restaurant business. This was reported by sb.by in the press service of the Republican Union of the Tourism Industry (RSTI).

On October 7-8, Minsk will host the first B2B-intensive “ProFORUM” organized by the largest all-Russian association of chefs and pastry chefs Chefs Team Russia. Among the tasks of the forum are to establish an expert dialogue and intensify the training of young personnel. The idea to bring the project to Belarus has matured a year ago: the initiators were Belarusian and Russian chefs.

The first day of the forum will be held on the basis of the Minsk State College of Cooking with the possibility of online connection for regional colleges. It will be devoted to an educational mission and the transfer of experience. Experienced chefs will meet with students, talk about the profession and their professional path, and then together they will go to the kitchen.

- For us, it is fundamentally important to "ignite" students and influence future chefs by your example, - said Nikolai Sarychev, president of the Chefs Team Russia Association. - It is important for us that children after college go further into the profession. Yes, this is not an easy, hard physical labor: you need to stand at the stove not for two hours, but for a shift, spend enormous energy. This scares many away, although the salaries of chefs today are quite high and continue to grow due to shortages. We want as many children as possible to enter the profession consciously.

In order to bring young people back to work, the program of the day includes not only honest lectures about the profession, but also joint work in the kitchen: about 20 students will work shoulder to shoulder with recognized masters.

The second day of the forum will bring together representatives of the restaurant industry – chefs, suppliers, food manufacturers and local brands. Participants are waiting for a series of master classes on the topic “Local product”. Adaptation and implementation in the menu, as well as communication and exchange of experience with like-minded people.

For Belarus, this is not only a question of the restaurant economy, RSTI explained. If a local product becomes part of the menu, and a regional dish becomes part of the route, the gastronomy begins to work as an element of the tourist identity of the territory. The forum is also designed to become a networking platform where chefs and business owners will be able to exchange decisions on staff retention, process optimization and competent management. Another vector of “ProForum” is the gastronomic potential of Belarus and the development of domestic and inbound tourism.