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CHRISTIAN FENTZ

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How are future chefs trained – and what do they face in real kitchens?

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<div class="OutlineElement Ltr SCXW165621253 BCX8"><p class="Paragraph SCXW165621253 BCX8"><span class="NormalTextRun SCXW165621253 BCX8">Vær med til en samtale i Food is Now om grøn kokkeuddannelse og arbejdet i professionelle køkkener. Her deler elever fra Hotel- og Restaurantskolen deres erfaringer med at gå fra undervisning i bæredygtig gastronomi til en hverdag i køkkenet.</span> </p></div><div class="OutlineElement Ltr SCXW165621253 BCX8"><p class="Paragraph SCXW165621253 BCX8"><span class="NormalTextRun SCXW165621253 BCX8">Samtalen kredser om både klima, råvarer og arbejdsmiljø – og om, hvordan ambitioner om grøn omstilling møder praksis.</span> </p></div><div class="OutlineElement Ltr SCXW165621253 BCX8"><p class="Paragraph SCXW165621253 BCX8"><span class="NormalTextRun SCXW165621253 BCX8">Christian Fentz modererer samtalen med elever og undervisere fra Hotel- og Restaurantskolen.</span> </p></div>

How are future chefs trained – and what do they face in real kitchens? 