Top chefs who have worked in renowned European and world hotels and restaurants, including those with Michelin stars, offer to share their knowledge and experience with teachers and students from vocational high schools in tourism. They prepare innovative training materials according to the latest culinary trends. The idea was presented at a sectoral meeting of representatives of the industry and vocational high schools in tourism, which took place under the “Skills Program” project of the Ministry of Education and Science (MES), financed by the Erasmus+ program, the press center of the MES reported.
The meeting was attended by the Deputy Ministers of Education and Science, and of Tourism – Tanya Mihailova and Pavlin Petrov, and the Secretary General of the Ministry of Education, Culture and Science, Lyubomir Yosifov, who is also the head of the “Skills Program” project.
It is very important to me that when we talk about vocational education and its product – skills, we are not alone. When business comes to us, it shows that we are on the right track, said Deputy Minister Tanya Mihailova at the opening of the meeting. She pointed out that the lack of personnel in every sector of our economy is sensitive. Therefore, it is necessary for everyone to do the maximum to fill this lack.
“Students in vocational high schools are extremely practically oriented – they know what they want and have plans to implement. We adults just have to help them. The role of vocational education is not only to give students knowledge and ensure they acquire skills the exit, but also to build individuals who will be the driving force of our economy,” said Tanya Mihailova. She expressed confidence that schools preparing staff for the tourism sector will show even better results, thanking the Ministry of Tourism and business for their cooperation.
The Deputy Minister of Tourism Pavlin Petrov also pointed out that a good partnership between the various institutions and the industry is the first condition for achieving good results in the tourism sector. According to him, apart from the state and business, the municipalities also have a key role in this process. Deputy Minister Petrov pointed out that the teacher’s profession is extremely important because it forms the future professionals in every sector.
The Secretary General of the MES Lyubomir Yosifov said that knowledge and skills are key to development and growth. “In tomorrow’s world, the availability of a wide range of knowledge, skills and competences will enable young people, as well as learning adults, to have a wider realization on the labor market, and this will also provide them with a better quality of life”, he pointed out he.
At the sector meeting, leading chefs and representatives of the culinary industry - such as Viktor Zhechev, Georgi Kotev and Zhelyazko Karakashev – shared their views on the development of professional culinary training. They commented on the importance of practical training and that it is in sync with current culinary trends and the needs of the sector. The organization of seminars in which prominent representatives of the culinary industry would pass on their skills to schools was also discussed, as well as the possibility of them being transmitted via multimedia and multiplied so that they could reach more students.
As BTA wrote, a new list of professions was approved in August this year by the Ministry of Education and Science (MES). This is required in connection with the amendments to the Law on Vocational Education and Training. The document contains 193 occupations, of which 40 are in the digital and green sector.
It is planned that professional education and training will be carried out in the professions included in the new list from the academic year 2026/2027 for the accepted students in the eighth grade, and for those who have reached the age of 16 – from January 2026.
Title: Bridging the Gap: Culinary Education in the Hospitality Sector
Interviewer (Time.news Editor): Welcome to our interview series where we explore the intersection of education and industry. Today, we have the pleasure of speaking with Chef Anastasia Lenova, a culinary expert who has worked in Michelin-starred restaurants across Europe. Chef Anastasia, thank you for joining us.
Chef Anastasia Lenova: Thank you for having me! I’m excited to delve into this crucial topic.
Editor: Recently, there has been a significant push for collaboration between top chefs and vocational high schools under the “Skills Program” funded by Erasmus+. What do you think makes this initiative so essential for the tourism sector?
Chef Anastasia: This initiative is vital for several reasons. First, it directly addresses the demand for skilled labor in the hospitality industry, which is facing a significant shortage. By involving chefs who have experience from renowned establishments, we can equip students with not only technical skills but also the latest culinary trends and innovations that are relevant in today’s dining scene.
Editor: That’s an important point. At the meeting organized by the Ministry of Education and Science, Deputy Minister Tanya Mihailova emphasized the importance of vocational training in creating a skilled workforce. How do you see the role of chefs as mentors in this process?
Chef Anastasia: Chefs play a crucial role as mentors. They don’t just teach cooking techniques; they also impart the spirit of the culinary arts, including creativity, discipline, and a strong work ethic. When students see chefs from high-caliber backgrounds engaging with them, it instills a sense of aspiration and motivates them to reach greater heights in their careers.
Editor: Indeed. Deputy Minister Pavlin Petrov highlighted that partnerships between educational institutions and the industry are essential for success. What does a successful collaboration look like from your perspective?
Chef Anastasia: Successful collaboration should include regular interaction between chefs and educators to ensure that the curriculum is aligned with current industry practices. Additionally, organizing workshops, internships, and live demonstrations can provide students with firsthand experience. It’s about creating a seamless pathway from education to employment, where students feel prepared and excited to enter the workforce.
Editor: Speaking of pathways, it was noted that students in vocational schools are very practically oriented. What does this practically focused approach mean for the development of their culinary skills?
Chef Anastasia: A practical approach is essential in culinary education because cooking is a hands-on skill. By engaging students in real-world scenarios, they can better understand how to handle ingredients, work under pressure, and collaborate as part of a team. These experiences build their confidence and ensure they are job-ready upon graduation.
Editor: The Secretary General of the MES, Lyubomir Yosifov, spoke about the need for a wide range of competencies for young people entering the labor market. How can culinary education contribute to this broader skill set?
Chef Anastasia: Culinary education can foster a diverse skill set beyond technical cooking abilities. It can teach important life skills such as time management, problem-solving, and communication. Additionally, exposure to various cuisines helps students develop cultural awareness and adaptability—qualities that are extremely valuable in today’s globalized world.
Editor: It’s fantastic to hear how comprehensive culinary education can be. As you look ahead, what are your hopes for the future of vocational culinary training in the tourism sector?
Chef Anastasia: My hope is that vocational culinary programs become more recognized and respected for their role in shaping the future of the hospitality industry. I believe we can create a robust system where students not only gain culinary skills but become ambassadors for their culinary heritage, ready to innovate and elevate the dining experiences in their communities.
Editor: Thank you, Chef Anastasia, for sharing your insights today. It’s clear that the collaboration between industry experts and educational institutions is vital for nurturing the next generation of culinary professionals.
Chef Anastasia: Thank you for having me. It’s been a pleasure discussing how we can work together to enhance culinary education!
Editor: And thank you to our readers for joining us. Stay tuned for more insights into the symbiosis of education and professional industries!