Calling all chefs to explore farm-to-table cuisine.
NEW YORK, NY – Regenerative Travel announce the launch of inaugural Gastronomic Residency program, in collaboration with Craveiral Farmhouse, offering an unparalleled opportunity for talented chefs from Regenerative Travel member hotels to embark on a transformative culinary journey in Portugal.
This exclusive program invites chefs to apply for one of four coveted spots at the esteemed Craveiral Farmhouse. Spanning two weeks, participants will harness a diverse array of ingredients sourced directly from the farm, with a focus on vegetables, mushrooms, eggs, and chickens. Embracing the ethos of local sourcing, chefs will also be challenged to incorporate additional ingredients from nearby producers. Beyond the kitchen, participants will delve into immersive experiences, including visits to local producers and fish markets, offering a holistic understanding of regional gastronomy.
Key Dates for the Gastronomic Residency Program:
May 13 – 24, 2024
November 4 – November 17, 2024
Highlights of the Program Include:
- Utilization of on-site ingredients for menu development
- Exploration of local producers and markets
- Commitment to sustainability with zero waste principles
- Development of three tasting menus: vegan, vegetarian, and omnivorous, with recipes to be featured in an open-source cookbook
- Designing recipes and technical information
- Final presentation of menus in Lisbon
- Chef particpants will enjoy a range of benefits, including train travel from Lisbon to Craveiral Farmhouse, accommodation in Lisbon for two days, and full-board accommodation at Craveiral
- Farmhouse, featuring amenities such as high-speed internet, air conditioning, and private terraces overlooking the scenic surroundings.
Furthermore, the final menus developed during the residency will be featured in a cookbook and Regenerative Travel’s digital/print magazine. The chefs and their hotels will receive extensive exposure on Regenerative Travel’s website, social media platforms, and newsletters, along with press releases distributed to a network of journalists.
In addition to the culinary residency, participants will have the opportunity to engage in a workshop on Regenerative Agriculture in Hospitality, led by experts in the field. Topics covered will include principles and practices of regenerative agriculture, integrating organic and permaculture practices, and overcoming challenges within hospitality settings.
Regenerative agriculture offers hospitality businesses the opportunity to redefine their approach to food sourcing and production, promoting healthier and more sustainable alternatives. By reconnecting people to their food chain, we can address urgent environmental concerns and inspire positive change.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
