HRC First Semester Students Dive into Sustainable Agriculture at Sezon Garden

On October 3rd, 2024, HRC Culinary Academy’s first-semester students had the opportunity to take their sustainability education beyond the classroom, with a hands-on field trip to the vegetable garden of Sezon. Accompanied by Chef Viktorija Baltutyte, the students spent the day in the village of Ivanyane near Bankya immersed in the processes of organic farming, connecting the dots between agriculture and the culinary arts.

The day on the field started with an engaging info session which gave HRC students a closer look into the processes and challenges of growing vegetables. The founders of Sezon guided our students through the tools they rely on, explaining how everything operates, and the practical steps involved in growing their produce. They also shared the story and mission behind the store Sezon, explaining their focus on fresh, local food and why they’re passionate about bringing sustainable, community-driven agriculture to life.

As the day progressed, the group moved on to harvesting the last vegetables of the season. Under the guidance of both the Sezon team and Chef Viktoria, the students harvested vibrant cherry tomatoes, crisp zucchinis, and aromatic herbs.

By the end of the day, the students had not only harvested produce but also gained a deeper understanding of how sustainability is directly linked to their future careers as chefs. This field trip was a testament to HRC Culinary Academy’s commitment to producing well-rounded, environmentally conscious culinary professionals.

Students had the opportunity to take home freshly harvested vegetables, using them to create delicious meals. This hands-on experience not only allowed them to enjoy the fruits of their labor but also reinforced the importance of sustainability and reducing food waste.