Created by chef Edson Leite, the project trains kitchen professionals
A social enterprise that combines the technical and human development of the citizens of the suburbs for the gastronomy area, in particular of the black women of the suburbs, promoting awareness of the full use of food and opening them the possibility of being able to undertake and be protagonists of the market . This is how the Peripheral Gastronomy project is defined on its website.
The initiative, which began in a face-to-face format and today offers free training through distance learning, is present in the suburbs of 17 Brazilian states. The Peripheral School of Gastronomy, one of the fronts of the initiative, was born from the dream of chef and psychologist and manager Adélia Rodrigues, to train kitchen professionals capable of carrying out their tasks, according to the needs of the market.
In the social sphere, we try to offer the possibility of effective change to these people, helping to minimize the effects deriving from violence, crime and exclusion, through the creation of a life and employability project.
The course is distributed in tracks and modules, on two fronts: Cooking and Entrepreneurship and Professional Cooking. Participants learn from financial education, food hygiene and safety, sustainability, entrepreneurship, bakery, lunch boxes and frozen foods, hotels, desserts and notions of different cuisines (Italian, Portuguese , French, African, Brazilian). And, in the end, they get certified.
For the training of the participants, the project makes use of the paid work of various professionals in the sector, hired on the basis of the preparation times of the students. All under the tutoring and support of Edson and Adélia Rodrigues.
And there are other service areas within the project, such as Rango, which involves students and alumni of the gastronomy school for catering (supply of prepared food for parties and events). Another aspect is the provision of advice, aimed at restaurants opening or in operation, for business and team development, among other actions.
For more information on the Peripheral Gastronomy project and its actions, access the website gastroperiferica.com.br.
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Source: Terra
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