“Regional Cuisine for Lower Silesia,” no. FEDS.08.01-IZ.00-0026/23-00, under Priority no. 8 European Funds for Education in Lower Silesia, Measure no. FEDS.08.01. Access to Education of the European Funds for Lower Silesia 2021–2027 program, co-financed by the European Social Fund Plus.
Lower Silesia has always been a region where many cultures meet—and, consequently, many flavors as well. Today, this culinary diversity is becoming not only a heritage, but also an opportunity for the future of young people. The “Regional Cuisine for Lower Silesia” project is an initiative that shows how effectively education, the labor market and a passion for cooking can be combined. The project currently being implemented was created through cooperation between the Lower Silesian Voivodeship, the Ministry of Agriculture and Rural Development, and Bolesławiec and Lwówek counties. The focus is on students training as “Technicians of Nutrition and Gastronomic Services” and their teachers. They are the ones who are to become ambassadors of modern, conscious regional gastronomy.
Learning That Tastes Like Practice
The project is not limited to theory. On the contrary—its foundation is the practical preparation of young people for work in the profession. As many as 161 students are completing internships with local restaurateurs, gaining experience that cannot be replaced by sitting in a classroom. In Bolesławiec County, the activities are carried out by the Zespół Szkół Ogólnokształcących i Zawodowych im. mjra H. Sucharskiego in Bolesławiec. Here, the project takes on a particularly practical dimension—students not only learn to cook, but also become familiar with the realities of running a food-service business.
“Internships are often the first step toward employment. Students get to present themselves to employers, and the best ones stay on longer,” the project coordinators emphasize.
From Mathematics to Zero Waste
The support program is broad and well tailored to the needs of today’s market. Students develop skills in many areas: from mathematics in gastronomy and foreign languages to specialized courses. The classes include, among others, barista and waiter courses, mixed-drink preparation, regional, local and international cuisine, carving—the art of decorating dishes—the use of plants in gastronomy, and the increasingly important “zero waste” cuisine. This last element shows particularly well how the project responds to contemporary challenges. The gastronomy of the future is not only about taste, but also responsibility—for the environment, resources and customers’ health.
Teachers Are Learning Too
The project does not forget about the teaching staff. Twenty-four teachers are taking part in training sessions and courses that enable them to keep up with the dynamically changing industry. Particular attention is drawn to psychodietetics—a field combining knowledge of nutrition with psychology. It is a sign of the times in which food is no longer merely an everyday necessity, but has become an element of lifestyle and well-being.
An Investment in the Region’s Future
The total value of the project is PLN 2,977,025.00, of which more than PLN 751,604.40 goes to Bolesławiec County. The funds come from the European Funds for Lower Silesia 2021–2027 program, co-financed by the European Social Fund Plus. However, the project’s true value lies not in the figures, but in its long-term effects: better-prepared graduates, stronger cooperation between schools and employers, the development of local gastronomy and, consequently, greater employment opportunities for young people.
Ahead—A Taste of Tomorrow
“Regional Cuisine for Lower Silesia” is more than an educational project. It is an investment in the region’s identity and in the people who will actively shape it in the years to come. The future of Lower Silesia can taste truly good—as long as someone teaches young people how to create their own interpretation of what is most valuable in regional dishes, based on tradition.
