Master Chef Milos Lachkovic, MWMCS and Vice President attended a seminar on 17 February at the High School of Business and Services for future chefs and managers which was attended by over 60 students.
The seminar focused on the basics of preparing fish and seafood including:
- Processing, preparation, facts we should know about them
- Cooking sous vide style,
- The importance of a classic approach to preparation
- Possible toxicity coming from experimentation;
- Food plating and presentation
Students were also coached for upcoming gastronomy competitions, the rules and differences of the competitions and the standards of evaluated meals.