Future chefs from the Balearic Islands learn about sustainable local fishing

The Juníper Serra Vocational Training Centre in Palma hosted a pilot workshop on sustainable local fishing and gastronomy. The initiative brought together culinary students, fishers, institutions, NGOs, and professionals from the gastronomy sector to introducefuture chefs to the realities of the Balearic fishing industry and promote the responsible consumption of seafood.

The event was for first-year students on the intermediate vocational training course in culinary arts and gastronomy. The participants learned about the importance of sustainable local fishing, the diversity of species in the Balearic Sea, and the role the gastronomy sector can play in the conservation of marine resources. During the practical part of the workshop, they worked with local products.

The Balearic Islands fishing fleet constitutes a key element of our cultural, economic, and gastronomic heritage. However, the sector faces significant challenges, such as the overexploitation of certain resources, competition from imported products, and a lack of consumer awareness regarding local and seasonal species. Against this backdrop, the workshop introduced sustainable local fishing to the next generation of chefs, reinforcing the role of gastronomy as an ally in the conservation of the Balearic Sea.

This workshop was organised by the Balearic Islands government, in conjunction with the Calant Xarxes alliance, of which Marilles is a member. Elisa Martínez, coordinator of the alliance; Joan Llabrés, Director General of Agri-Food Quality and Local Products; and Toni Fiol, fisher and CEO of Bluefin Balear, among others, took part in the event. During the session, guides on the sustainable consumption of fish and seafood from the Balearic Islands were distributed. This guides are possible thanks to the support of TUI Care Foundation.

Elisa Martínez: ‘We want the future chefs of the Balearic Islands to get to know first-hand the various players in the value chain of seafood products and to be aware that their decisions in the kitchen also influence the future of the sea.’