Local Product Sustainability” in focus at EPSM

Local Product Sustainability” in focus at EPSM

EPSM dedicated the entire week to courses in Cooking/Pastry and Restaurant/Bar, with the main focus on the theme of “Sustainability of the local product”.

The endogenous products of the region, such as rice and tomatoes and wines, characteristic products of the Ribatejo lezíria were the basis of inspiration for several showcookings, workshops and masterclasses that took place throughout the week.

In this initiative, EPSM had the support of several companies in the region, such as Sugal, owner of the Guloso brand, Orivárzea (Bom Sucesso rice), Quinta do Casal Branco, Gloriana beer (craft beer produced in Glória do Ribatejo), Nordmann Chocolates and Ivo Cutelaria.

Throughout the week, several professionals from the sector, including some former EPSM students, from the Cooking/Pastry and Restaurant/Bar courses,   provided several moments of learning and some advice for those who want to become a successful professional in these areas.

Bruno Póvoas, who was Executive Chef at the Hemingway restaurant, in Cascais, and is now responsible for “Páteo do Leitões”, held the first showcooking of the week. Miguel Ribeiro, from the JNcQUOI Restaurant, organized a Wine Tasting for Restaurant/Bar students. Fábio Cardoso and sommelier João Baião, former EPSM students, promoted a Showcooking inspired by the theme "Snacks and Beer". Fábio Cardoso is currently Chef at D'Wine Gulla Restaurant (Samora Correia), after having worked for several years at the 100Maneiras restaurant, a Michelin-starred restaurant owned by the well-known Chef Ljubomir Stanisic. João Baião is the sommelier of the Sala de Corte Restaurant (Lisbon), after a visit to Quinta do Ventozelo (Douro).

Filipe Ribeiro, a former EPSM student and creator of the Gloriana craft beer, also held a practical class where he taught students how to brew a craft beer.

Diogo Lopes, bartender, starred in a bar masterclass where he revealed some of the tricks and secrets for a perfect cocktail. Diogo Lopes finished the Restaurant/Bar course at EPSM in 2015, winning that year the Young Talent in Gastronomy contest, in the Young Barman Schweppes category. His professional career began with an internship also at the 100 Maneiras restaurant, owned by Chef Ljubomir Stanisic and, later, at Largo Restaurante. After a visit to the Santo Gula restaurant, followed by 7imeiowinebar, in Olhão, and, finally, RedFrog, one of the best bars in the world, located in Lisbon, where he was head of bar. Currently, Diogo Lopes is betting on a project in his personal name, the bar NEXO ½ Bar, in Lisbon, to open in the next few days.

The week dedicated to Cooking/Pastry and Restaurant/Bar courses ended with a “Tributo à Lezíria de Vale do Tejo” wine lunch, paired with wines from Quinta do Casal Branco.