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Guest lecturers from Hotelschool Ter Duinen at HRC Culinary Academy


Hotelschool Ter Duinen is a leading hospitality and cooking school in Belgium, established over 60 years ago and focusing on rich culinary traditions combined with an innovative focus on the future. Hotelschool Ter Duinen and HRC Culinary Academy share resources and knowledge with one common goal in mind: providing the best culinary education possible.

What we will remember from this Belgian visit? Where should we start? The week was so full of events that it seemed too short for us. We welcomed the guests with a tour in Sofia and lunch at a traditional Bulgarian restaurant. Afterwards they decided to also take part in a football game with students and instructors from our Sofia branch.

The beginning of the training week our Belgian guests started with a presentation in front of the students on wine and food pairing. Of course, they didn’t miss to present also different types of Belgian beer. In the following days our students learned more as well about the Belgian views on hot drinks, liquors, spirits & cocktails from maître Bart De Visscher’s demonstration. He, on the other side, became acquainted with the variety of Bulgarian wines on a wine degustation organised in his honour.

In the meantime, the kitchen of our teaching restaurant was busy with life. Under guidance of chef Cloet the students were preparing for the culmination of the Belgian visit – the Belgian gourmet dinner, which took place on 26th June. Our culinary talents studied the secrets of Belgian cuisine while preparing a 5-course degustation menu with 2 surprise teasers. Their efforts didn’t fail. The Belgian night gathered excited guests who enjoyed the creations and services of the students under the strict eyes of chef Cloet and maître De Visscher. After the success of the Belgian Night chef Cloet visited also HRC Culinary Academy’s premises in Dobrich, where the 1st semester students had the chance to enrich their repertoire of skills and knowledge with Belgian culinary techniques.

The only thing we are left with to do is thank chef Cloet and maître De Visscher for the experience and knowledge they shared with us, as well as for the good time we spent together!

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