Foodie A GOURMET ILLUSTRATED MANUAL FOR INTERNATIONAL CHEFS COURTESY OF VAGAMONDO CREW SUPER AUTHOR & DESIGN: EMMA DI PIETRANTONIO EXTRA CONTENT INSIDE COOKING FOR 36 NATIONAL FOODS EXTRA WORKSHOP GROUPS CARDS CONTENTS How can you legally do it in the All the Recipes and Great Activities for eating different European countries? Nutritional Values with wisdom
contents 1 COOKING FOR 56 FUNDRAISING ACTIVITY GROUPS Eight examples related to food. How can you legally do it in the different European countries? 61 WORKSHOP 4 BALCONY GARDEN ADDITIONAL EXTRA CONTENT How is possible to cultivate food on your balcony! Learning by doing. 5 NATIONAL FOOD ORIGINAL CARDS 36 incredible receipts 43 SPECIAL CONTENT One balanced and Inclusive Menu designed for specific Youth programs.
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COOKING FOR GROUPS HOW CAN YOU LEGALLY DO IT IN DIFFERENT EUROPEAN COUNTRIES. by Emma Di Pietrantonio According to the ONU 2017 What does this have to do with When it comes to cooking for report, in 2050 we will be almost 10 billion people, 8.6 billion in the world of work? A lot, because groups, the current 2030 alone: a crucial year also for the achievement of the objectives in addition to new mouths to regulations do not have contained in the Agenda for Sustainable Development, the feed there will be new workers everything in common at programme signed by 193 member countries of the United Nations in to employ (about 1.6 billion European level. It is 2015 to guarantee shared actions in the name of the prosperity of people in low and middle income necessary to study the people and the planet. Despite awareness-raising efforts and the countries alone, the World subject locally, because each (first) actions taken by several parties, in 2018 world hunger has Bank's 2017 report estimates). European country has not hinted at decreasing, on the contrary, says FAO, from 811 The food sector is one of the developed specific million people without enough food to 820. Climate change has most naturally dynamic and regulations that vary long been putting a strain on our ecosystem and, as a result, on food innovative. New trends in taste, according to culture, habits, production, a sector in which, moreover, there are still new approaches to the economy and climate. Let's impressive numbers of food wastage, largely for aesthetic aesthetics of food, new synergies take a look at the big picture reasons. and contaminations between and try to get a better different cultures and understanding of what it is all philosophies of taste: the world about. of food is constantly evolving and the passion for food is growing out of all proportion - in those who cook it and those who taste it, those who talk about it or those who photograph it. FOODIE | 1 Foodie
It is one thing to cook for Food and drinks dispensing to COOK FOR GROUPS friends or partners, it is the public is a form of retail How you legally can do it in different another thing to cook trade characterised by the European countries. professionally for groups of consumption of food products people in a lucrative in the premises of the Although it is possible that business. Here the discussion establishment (or in areas gets serious and specific open to the public equipped companies do not require previous certifications and practices for this purpose attached to are needed depending on the the establishment), even when training, it is important to have taken country where you work. In carried out with vending Italy, for example, in addition machines. In Spain, for a course or a training cycle of Hotel to having a great passion for example, for the time being, cooking and having an we find ourselves with the Management, Catering Services, or adequate preparation, here legal requirement of having a are the requirements that a Certificate or Food Handler's Cooking and Gastronomy, which will chef needs to achieve: Card, which is valid for cooks certification for the and kitchen assistants, as well be very useful both to know how to administration of food and as for any work activity in drinks to have worked for at which you have contact with perform the work professionally, and least 2 years in the 5 years products destined for human prior to the start of the new consumption; be it in their to stand out among other job business, in restaurants or in preparation, transformation, the beverage and food elaboration, manufacture, applicants. These courses or training service sector participation packaging, storage, transport, in a special course held by distribution, sale, supply or cycles are carried out in institutes, the local health authority for service. To obtain the Food the knowledge of all the Handler Certificate, the universities, hotel schools, hygienic-sanitary regulations easiest way is to take an online registration with the Food Handler Course, from gastronomy schools, or even online. If Chamber of Commerce the comfort of your home. The opening P. IVA (VAT) course must be done you already have a basic training, it is according to the Royal Decree 109/2010. If you obtained the always advisable to do a specialty, Certificate before 2013, it is advisable to renew it, as much such as baking, international cuisine, of the content will be obsolete. Likewise, in order to renew it, or meat and fish. In Greece, the you must take the course again, and thus obtain your regulatory framework for food & Online Food Handler Certificate. beverage is based on EU regulations and directives that are implemented through national by-laws, namely ministerial decisions and presidential decrees. Country specific regulations apply in cases for which the EU law is incomplete or absent or allows the member states to make exceptions. FOODIE | 2
COOKING FOR GROUPS In Latvia you’ll need to register with three How can you legally do it in different separate departments: State Revenue Service European countries. (VID);Local Health Department The basic national regulatory act is the Code of (PVD);Department of Buildings (Būvvalde).You Foodstuffs, Beverages and Objects of Common Use (Κ.Τ.Π., hereafter referred to as the “Food Code”), will also need to obtain the following licences and which was introduced in 1971 and codified by the Ministerial Decision 1100/1987, subject to numerous certificates:Food hygiene licence;Licence to sell amendments due to permanent developments in EU and international law, containing general-horizontal alcohol;Water quality certificate;Fire safety and product specific-vertical provisions. Other significant acts are the Ministerial Decision certificate;Workplace safety certificate;Recorded 91354/2017, by which the distribution and marketing rules for products and services (the so called music licence;HACCP certificate.HACCP is a self- ΔΙ.Ε.Π.Π.Υ. rules) were newly coded, the Ministerial Decision 15523/2006 and the Sanitary Regulation monitored system for safety in food processing, Υ1γ/Γ.Π/οικ.47829/2017, which are the main acts implementing the EU hygiene package, and the Law which includes:Analysing potential hazards in the 4235/2014 that regulates administrative measures, procedures and sanctions in implementing the EU and food chain;Identifying potential types and sources national legislation in the food sector. In Greece, several ministries are in charge of food issues, namely of contamination during the food production the Ministry of Rural Development & Food, the Ministry of Health, and the Ministry of Economy & process;Carrying out a Food Risk Analysis and Risk Development. However, food safety and consumer protection is the primary responsibility of the Food Assessment.Consultation with and permission of Control Authority (“ΕΦΕΤ”), which is supervised by the Ministry of Rural Development & Food and appointed local government will be needed, if your business as the contact point for the European food authorities and the Codex Alimentarius Commission. Sanitary requires a terrace or a signboard.When you open a inspections are mainly carried out by the Regional Hygiene Control Directorates. Another important company with us, we can accompany you through authority is the General State Chemical Laboratory (Γ.Χ.Κ.), established in 1929 within the Ministry of this process to speed up the procedures, so you get Finance, with a wide spectrum of activities, such as conducting samplings and laboratory tests on various through this step faster. food including alcohol drinks, granting approvals for new, functional food products and offering technical- HERE WE HAVE SOME SPECIAL scientific support to other authorities. Moreover, the Supreme Chemical Council (A.X.Σ.), аn organ of the PRESENTATIONS appositely done for FOODIE General State Chemical Laboratory, carries out a significant legislative work on issues of food Macedonia composition and food distribution. Worth mentioning is finally the National Organization for Medicines UK FOODIE | 3 (“ΕΟΦ”), which is exclusively competent for food supplements and dietetic foods. Romania Foodie
BALCONY Among the vegetables to be preferred are zucchini, lettuce, GARDEN basil and similar, carrots, strawberries, peppers, chilli HOW IS POSSIBLE TO CULTIVATE FOOD ON peppers, eggplant, chard and YOUR BALCONY! celery. Since the cultivation on the terrace is so to speak by Emma Di Pietrantonio special, it is advisable to choose a type of sowing that suits you. Let's face it! We all want a You can also grow vegetables Scaling sowing is excellent such as carrots, radishes, but in because it allows you to harvest small vegetable garden, or that case you will have to be often, avoiding cultivating too very careful about the much together. In practice, if simply an oasis of plants, but cultivation and the type of pots normally, a package contains chosen. It is good to choose a about 15 g of seeds and in a what to do without a garden place where there is sun for at garden we would have planted least 4/6 hours a day, the pots them at the same time, so or the necessary space? It is must be capacious and deep, having a lot of vegetables all have holes in the bottom to together that would not right to give up your allow perspiration and drainage undoubtedly be advanced, we effect. For the cultivation on would have wasted them. With desire, you just need to the terrace it is good to choose this type of sowing, we sow grafted plants, because they are every 2 months about 5 grams, organize yourself and step by much richer and more so we will have always luxuriant productive than other plants. plants, always fresh food and step you can build your own long-lasting coverage. We must therefore pay close attention to garden. Even a balcony, a temperature and, above all, to climate change. Use a double windowsill or a terrace can layer of pine bark mulch to insulate the soil underneath, if become the perfect place to you want to create a greenhouse to protect the plant fruit and vegetables and plants from the heat use Plexiglas, while if you want to at the same time let the plants protect them from the cold, use non-woven fabric wrapping the live in harmony and according plant evenly. to the needs. If we have a space that is not too sunny, we will have to choose cultivate lettuces or herbs, which survive even with little sun. Approximately it is good to choose a type of plant with a short cycle, therefore, whose harvest takes place after 30/60 days, because otherwise, you need a garden. FOODIE | 4 Foodie
In order to cultivate in the best way possible We must remember that creating a vegetable Foodie in the pot, it is necessary to use a special garden on the balcony is not a trend, but a very potting soil composed of peat and universal good idea, especially in times of crisis. In fact, !ynoclab ruoy no doof etavitluc ot elbissop si woH potting soil, with pebbles and sand. This organic products are very expensive, on the particular compound is excellent for non- other hand, high quality food is scarce. So here NEDRAG YNOCLAB traditional cultivation, because the sand is the approach of a vegetable garden on your creates a layer that blocks the excessive balcony or terrace. Always remember to filtration of water without blocking it protect your vegetable garden, avoid any completely, the pebbles circulate air, the soil fertilizer or chemical elements, if you are afraid prevents the appearance of mold and peat of parasites try to prevent them, but in a natural helps growth. Do not grow plants and way. Use tectories and wind-breaks, so as to vegetables in classic garden soil, because avoid both pollution and fumes and insects. even if the plants were born, they would not Remember that garden plants and plants in pots last long.Although there is no general rule, as are very different, the latter tend to be weaker each type of plant has its needs, it is good to and therefore require more attention and care. water the plants several times in a week. First rule is the exposure to the sun, then the TUTORIAL HOW TO GROW variety of the plant, the materials used as TOMATOES ON BALCONY fertilizer, the type of pot and also the season. In the warmer seasons, for example, it is good to water the plants every day, especially if the soil seems arid and suffering. In reverse, you can also thin out the period, especially if the plant is placed under possible rains. A plant that is not well nourished has dry, TUTORIAL HOW TO TUTORIAL HOW TO dehydrated leaves and stem, while a plant GROW STRAWBERRY GROW EGGPLANTS ON with it of water tends to be rotten. A little water is always better than too much, ON BALCONY BALCONY because by pouring a little water you can always add it and understand when the plant reaches its wellbeing, otherwise there is no way to eliminate the excess water and mould very often causes the death of the plant or the destruction of the harvest. FOODIE | 5
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Foodie Traditonal Recipe Cards FOODIE | 7 36 incredible recepts gently offered from typical locally knowledge people.
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ENGINEERING THE ART TO PREPARE A MENU by Emma Di Pietrantonio When it comes to creating a balanced menu TIME for a group the first thing to consider is Take the timing into account. How long do you need to always the budget. cook this or that particular dish? Cooking for groups of BUDGET BUDGET AND AGAIN BUDGET! up to 60-70 people sometimes takes time even if Usually when talking about Erasmus or someone says it's just about being able to multiply, Erasmus + projects an average budget can be always keep an eye on your watch. Everything must be between 3 and 5 euros per person but varies served in the right time. You have to take into account depending on the economy of the project that some dishes cool quickly, others less so. In the host country. The more the number of the middle of winter a lentil soup served cold doesn't make group grows, the more we can let ourselves much sense. A gazpacho in July under 25-30 degrees go using our skills to exceed in sophisticated may be the ideal choice. preparations and perhaps using more DIET expensive ingredients or so to speak of We already talked about this at the beginning of luxury, delicious. The general rule is to take Cooklet (see page 8), nowadays knowing as soon as advantage of discounts, promotions and possible the diet of your group can really simplify your cooking with the seasons, i.e. in practice life. For each dish you prepare, specify the portions and choose products related and not buy food especially the groups for which it is prepared (if done that are not of that specific annual period well, tofu appeals to everyone). If you have a group of because also obvious with a more expensive 40 vegans, 10 meat lovers and 10 vegetarians you'd cost. better combine vegetarians with vegans and develop KEEP IT SIMPLE the menu on two main lines. If you plan to serve Everyone likes to give their best. The idea of burritos, it will be easier to let the group prepare the culinary boredom and the desire to amaze dish itself and let the participants make their own the public with unique dishes entices but burrito. Remember all the special diets and label every staying simple and focused helps in a dish you serve. The first way to eat starts with a brain concrete way in the strategy of preparing a trip and not just taste buds. I can call a dish \"Lasagna for balanced menu. Better a fantastic and meat lovers\" or \"Special Original Italian Lasagna with perfect spaghetti with tomato sauce than a Handmade Tomato sauce for Meat Lovers\" and I assure poor chocolate sea bass. you that eating it will not be the same. FOODIE | 44 Foodie
COLLABORATORS PLAN B MENU ENGINEERING Being a cook essentially means You must always have a plan B, The art to create a menu having 100 eyes, 100 hands and be ready to expand the menu to 100 heads. You have to pay 10 more people at the last by Emma Di Pietrantonio attention to everything, every moment, learn how to create single detail. Knowing who's with what you have. That's because sugar makes you next to you on this adventure is DO NOT WASTE: use leftovers sleepy. Give him some joy. really important. You will My Italian grandmother always Sometimes a fruity dessert in the experience moments of extreme told me that a real cook knows middle of the week can revive stress and knowing who is good for sure that the best recipes hearts when unexpected. If the at what, having the ability to come from leftovers. When the group of your participants is delegate, exploit the skills of team is capable and well-proven under 25, a day of chips, burgers each assistant, can lead to you can create recipes with the and ketchup won't hurt as much. fantastic results. When working leftovers from the previous day. Cuddle them! You eat with your in an international environment A pâté can become a soup, a heart, never forget that. It it's nice to exchange ideas, to dessert can become a cream. combines nutrients in a balanced influence each other. If a Leftover rice can give you ways way. Use love. Without this colleague of mine likes to tidy up to create endless dishes with a ingredient, everything else really and has discipline, 90 percent taste you've never tasted loses its flavor. We have prepared will take care of the plonge, he before. Try to believe. an example of a balanced Foodie will help me with the focus on WHO DO YOU COOK FOR? Enjoy Eat menu. Draw inspiration spending, counting cutlery and Your target is the main and create your own fantastic all those actions that require ingredient for your menu. If menu. order and precision. If, on the there are Portuguese and other hand, I notice a strong Italians or Dutch in the group, capacity for initiative, I can even taking meat off the menu is a go so far as to totally delegate a bad move. Colsult yourself day of the menu to him, perhaps everytime with trainers, ask the on the theme of his own program. Serving simple or nationality. A happy team in the complex carbohydrates if a kitchen means happy dishes day's exercise is planned, it can because believe it or not with destroy everything and vice our energy we influence the versa is the right choice for an whole process. And it can really energetic and physically make a difference. demanding and tiring dinner. FOODIE | 45 Foodie
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