National Culinary Center conductes training as part of preparations for COP29

The training organized by Azerbaijan’s State Tourism Agency and its subordinate National Culinary Center for hotel restaurant staff and other food service establishments has concluded as part of the tourism industry's preparation for COP29, Report informs, citing the agency.

More than 500 industry members from 220 food service establishments, both independent and hotel-based, participated in the training that lasted 30 days.

During the training, specialists from the Azerbaijan Food Safety Agency also provided information about food safety and relevant legislation.

Twelve trainers received an 8-day "Training of Trainers" program from international experts of the World Association of Chefs’ Societies (Worldchefs).

Their training consisted of two parts, theoretical and practical, covering topics such as food safety, national and international menus, techniques for incorporating vegan/vegetarian packages into daily menus, reducing carbon emissions in kitchens, ensuring environmental sustainability in food service operations, improving customer satisfaction, and kitchen service.

After completing this phase, local trainers took an exam to qualify for participation in the second phase. Later on, they began training the administrative and kitchen personnel of industry entities.

The main goal of the project is to support the preparation of industry entities according to international standards on these topics during and after COP29, and to support industry development.