14 September 2021 - 01: 12
With great enthusiasm, great amount of motivation, desire to work and learn and of course, with a lot of collaboration, the new school year starts at CEIP Port de Xàbia and with it, the new project; Cuinnovart. A project based on Cuisine, Innovation and Art and that is nourished by the involvement of the families of the center and different companies and collaborators.
And it is that, the teachers of the Port de Xàbia continue in the line of innovation, of leaving the traditional methodology and enhancing the capacities of each student. For this, the kitchen will be the main dish of the teaching and training of this school during these next two years. The faculty will work on the implementation and development of the project Cuinnovart, with which it is intended to value gastronomy, the training of its employees and everything that surrounds it.
"The kitchen is full of great disciplines", indicates the director of the center, Isabel Moreno, who adds that this new project encompasses the entire educational center, "from kindergarten to sixth grade of primary school." Moreno points out that the school has been working, since last year, with the multilevel methodology, which allows all students to participate as much as they can in the same group.
In this way, with the project Cuinnovart, innovation will be worked on in the world of cooking, for example, students will know everything that is hidden "to make a haute cuisine dish or what process involves having the product that will carry that recipe", indicates the director of CEIP Port of Xàbia.
For this, the CEIP Port de Xàbia signed different collaborative agreements to create the different educational alliances that make up this great project. In this study, the hotel management students of the CEE Raquel Payá will become teachers, contributing their professionalism to the students.
On the other hand, the Gent de Mar de Dénia Professional Training Center will base its work on nutrition and the importance of making a good purchase.
From Xàbia, the Pòsit de Xàbia and the fisherman Juan Garreta, will contribute all their marine knowledge and the elaboration of different products such as dried octopus.
Isabel Moreno has also commented that they will have Endemic Natura with whom they will make known the edible plants and with Carmencita who will provide all the information on aromatic plants.
In the preparation of the recipes or the creation of the dishes, the chef Alberto Ferruz, from the BonAmb Restaurant, Borja Susilla and Clara Puig from Tula Restaurant, Sergio Box from The Pearl of Jávea and with Evarist Miralles, from the Cavall Verd Restaurant, as well as with the Association of Restaurateurs of Xàbia (ARX).