Training in the field of traditional Roma culinary art

The sub-activity is a practical extension of the sub-activity regarding the documentation related to the traditional Roma culinary art. Thus, within this sub-activity, 2 non-formal training sessions in the field of traditional Roma culinary art will be organized for 10 Roma people for five months. Every month, 2 people of Roma ethnicity will benefit from job shadowing, being trained through non-formal methods directly at the workplace by a master chef, whom they will assist in the preparation of traditional Roma culinary recipes, previously collected from the field . The products regarding the raw material will be budgeted and provided within the project, and the preparation activity of traditional Roma-specific dishes will be photographed and/or filmed, and the resulting media products (photos/videos) will be posted both on the applicant’s website and Facebook page and the partner, as well as on the online platform for the promotion of Roma intangible heritage specially created within the project, the measure thus contributing to the dissemination of the results, the perpetuation of Roma cultural traditions and the sustainability of the project.

The sub-activity proposes an innovative way of training and brings added value both by the fact that it will contribute to the professional development of people of Roma ethnicity, being able to form the basis of a future job that will help them integrate into the labor market, and by valuing a important element of the Roma intangible cultural heritage, the specific cuisine, carrying this tradition forward by perpetuating it to the new generations of Roma and opening it up to the majority population. In addition, 5 conferences on the topic of Roma cuisine will be included in the program, appropriate to the level of understanding and age of the participants.