For two days, GreenColab presented the “Algae on the Menu” project, part of Algae Vertical’s SP7, to the students of the Faro School of Hospitality and Tourism. They embarked on a culinary adventure, exploring the vast potential of algae in gastronomy. Guided by our Food Nutrition Leader, Kricelle Deamici, along with the Outreach team, Fátima Pereira and Maria Eduarda Mendes, the students also received support from Chef Leonel Pereira and his team at the Check-In restaurant, enhancing their understanding of this innovative ingredient.
More than just learning new recipes, the future chefs left this experience with a renewed vision of sustainability and innovation in the kitchen. Through a lecture on the world of algae – from its origin and ecological benefits to its countless culinary applications – the students broadened their horizons towards a more conscious and creative gastronomy.
The highlight of the experience was a tasting session, where participants were able to sample creations such as Aquachilli with Tetraselmis, focaccia with Ulva, developed by Chef Leonel Pereira, and innovative seaweed burgers, designed by our Food Nutrition Working Group.
In this way, Algae Vertical continues to highlight the countless potential of algae, exploring yet another of its many aspects.
