The Ministry of Education supports a large-scale educational reform in culinary education, starting from July 15, 2025. Sofia, Varna, and Plovdiv will become the epicenter of a new professional training model for young chefs, focused on zero-waste principles and sustainable production.
Specialized courses include in-depth practical modules developed by experts with international professional experience. Trainees will master innovative techniques for full utilization of food products – from vegetable peels to bone broth and bread croutons.
The curriculum provides for creating avant-garde culinary solutions with minimal environmental footprint. Students will learn how to transform traditionally discarded ingredients into exquisite dishes – for example, a salad of roasted beetroot leaves, broccoli stem soup, or desserts with leftover rice.
According to forecasts by the Restaurant Association, such an educational approach will introduce new standards in professional kitchens by 2027. The goal is to prepare young specialists who understand and apply the principles of circular economy in the restaurant industry.