Following Taste Project – the Development of the Local Taste Guide

For the 4th and last time the partners CECE (Confederacion Espanola de Centros de Ensenanza Asociacion from Madrid Spain), ENAIP Veneto I.S. (ENAIP Veneto Impresa Sociale from Padova Italy), A.N.C. (Académie Nationale de Cuisine from Draguignon France), MUC (Malta University Consulting Limited from Malta), FEHR (Federación Espanola de Hostelería from Pozuelo de Alarcón Spain), UNISEF (Unindustria Servizi & Formazione Treviso Pordenone S.c.a.r.l from Treviso Italy) and IB (Berlin-Brandenburg gGmbH Region Brandenburg Südost from Berlin / Frankfurt Germany) met for a lively exchange of ideas within the framework of the Following Taste project. The meeting took place on the 21st and 22nd May 2019 at Südring 59 in Frankfurt / Oder.

The aim of the project is to provide a detailed analysis of the need of a qualification, namely a “Local Taste Guide” and to use good practices that exist on the local and / or European level to promote the gastronomical development of each region in the process improving the quality of life and the environment. The project elaborated on the question of “Who is the Local Taste Guide and how to get the required training?” The prerequisites and learning outcomes and acquired competences at the end of the designed training programme were jointly established out by all the partners. Such training is intended also to ensure that everyone has the necessary entrepreneurial spirit to exploit the opportunities of the respective region. Target groups who would benefit from the services of the Local Taste Guide include entities operating in the gastronomy, agriculture and hospitality sectors as well as people who are interested in learning skills in these areas.

During the last meeting, the interim report on the project was evaluated. Each partner organization presented its deliverables and the submissions were discussed together to arrive at a common position. Recommendations for the use of the results and possible further steps after completion of the project were developed and compiled for the final report.

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