As part of the activities being developed within the framework of the 'Halal Market' project, the Fundación Tres Culturas del Mediterráneo, in collaboration with the Escuela Superior de Hostelería de Sevilla, is organising on 26 October the first of a series of theoretical and practical workshops on halal gastronomy, aimed at professionals in the catering sector to help them adapt their offer to the requirements of the halal market or to the criteria of the halal market. Muslim-friendly.
These workshops are organised with the intention, on the one hand, of combating some stereotypes related to the halal concept that affect gastronomy, and on the other hand, to adapt the offer in the strategic sectors of tourism and the hotel and catering industry to this important niche market that halal represents.
This first workshop will be held on 26 October 2021 at the headquarters of the Escuela Superior de Hostelería de Sevilla, and will be given by the chef Ibrahim Romero, head chef of the Restaurant La Roka, Salobreña (Granada), a professional with extensive experience in halal gastronomy.
The second workshop will take place on 27 October, also at the headquarters of the Escuela Superior de Hostelería de Sevilla.
The next sessions will take place on 25 and 26 November in the Portuguese Baixo Alentejo, in the towns of Mértola and Beja.
About Ibrahim Romero Marín
He has worked in a variety of different kitchens, from television studios to travelling kitchen in a truck, from cooking shows He did a higher degree in catering, and now, with his baggage in his backpack, he has stopped in his hometown, Salobreña, as head chef at La Roka. He continues to work on the halal concept and is passionate about the mixing of flavours and cultures.
The 'Halal Market' project is co-financed by the European Regional Development Fund (ERDF) through the Interreg V-A Spain-Portugal Programme (POCTEP) 2014-2020.
Portuguese