A masterclass on natural meadow produce for young chefs at Dobele Vocational and General Secondary School

What can you do in the kitchen with produce from natural meadows? On 4 March, aspiring chefs from Dobele Vocational and General Education Secondary School found out at a masterclass organised by the Latvian Nature Fund and the association “Young Chefs” Movement”, which focused on wild meadow produce and its use in cooking.

At the start of the event, all first- to third-year students specialising in culinary arts gathered in the hall for a brief information session – a presentation by the Latvian Nature Fund on natural meadows and their produce, followed by a short competition with prizes. Afterwards, representatives of the Young Chefs“ Movement spoke about themselves and their activities at various events. The students made the most of the opportunity and asked questions of Kristaps Sīlis, head chef at the restaurants ”John“ and ”John Chef’s Hall’.

After the break, the discussions continued in the kitchen – the laboratory, where the practical part of the day took place. The masterclass for 20 aspiring chefs from various courses was led by experienced chefs Kristaps Sīlis and Emīls Skalbergs from the restaurant “JOHN CHEF’S HALL” and Roberts Paulāns from the restaurant “Barents”. The students, with varying levels of experience, worked together brilliantly in teams, approaching their tasks with enthusiasm and a sense of responsibility.

The team’s efforts resulted in outstanding dishes made from natural meadow produce. On the menu: lamb tartare, cow’s milk ricotta with marinated tomatoes, grilled beef with potato and butter purée, and hay ice cream. Pēteris Langrāts, a member of the association from the “Siliņi” farm (brand “Gardi ziedi”).

The dishes were prepared using natural meadow produce from various farms: beef from cattle reared on natural meadows at “Lat Angus”, lamb products from SIA “StarsSpace”, meadow dairy products from Elizabete Bendika’s “Bendiku piena aitas” farm, and meadow honey from ZS “Priežukalns”. These producers manage natural meadows, and the products they produce are labelled with the “Natural Meadow Product” mark.

Masterclasses for aspiring chefs are organised as part of the EU LIFE-IP LatViaNature project, with the aim of supporting entrepreneurship in the sustainable management of natural grasslands.