On 19 April between 10:00 and 12:00 noon, four students from 5m cooked buckwheat and asparagus risotto in the City Park Spar.
The event was organised by the renowned cooking project Kuhnapato, which aims to promote cooking skills among the young and show how to prepare local and seasonal dishes which are best for the body and the environment.
The event also commemorates the official day of food zero-waste cooking (24 April).
The students created an excellent dish (the visitors to the stall munched it up!) and learnt a lot about the challenges of chefs and teamwork in restaurants.
All in all, well done!
Ms Sonja and Ms Katarina
