{"id":20988,"date":"2025-03-26T20:10:52","date_gmt":"2025-03-26T19:10:52","guid":{"rendered":"https:\/\/anafric.es\/interovic-launches-seminars-at-hospitality-schools-across-the-country-first-stops-seville-and-cadiz\/"},"modified":"2025-03-26T20:10:52","modified_gmt":"2025-03-26T19:10:52","slug":"interovic-launches-seminars-at-hospitality-schools-across-the-country-first-stops-seville-and-cadiz","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/interovic-launches-seminars-at-hospitality-schools-across-the-country-first-stops-seville-and-cadiz\/","title":{"rendered":"INTEROVIC Launches Seminars at Hospitality Schools Across the Country. First Stops: Seville and Cadiz"},"content":{"rendered":"

The Interprofessional Sheep and Goat Meat Association (INTEROVIC<\/a>) has launched a series of seminars for students and professionals from hospitality schools across the country, as part of its new campaign “Celebrate Everyday Life with Sustainable European Lamb.” These training sessions aim to promote the consumption of lamb, suckling lamb, and kid meat, highlighting their versatility in gastronomy, as well as their contribution to the sustainability of the European agri-food sector.<\/p>\n

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The workshops, which will be held over the coming months, have begun in Andalusia on March 25 at the Escuela Superior de Hosteler\u00eda in Seville and on March 26 in Cadiz, in the morning at the Puerto de Santa Mar\u00eda School (IES Pintor Juan Lara) and in the afternoon at the Osborne Foundation (this session is open only to professionals). They will be led by chef Arturo Garre. Known for his innovative approach and passion for the native products of Spanish gastronomy, the chef and gastronomic consultant will share his knowledge of lamb, suckling lamb, and kid goat meat with students, including the different cuts\u2014both traditional and also the more innovative and lesser-known ones\u2014and the diverse ways of preparing this product.<\/p>\n

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Themed Lamb Menu<\/strong><\/p>\n

For approximately two hours, he will guide students through the preparation of dishes that will be part of a themed lamb menu. They will prepare and taste five recipes: Paquito of lamb with arugula, payoyo cheese, and sun-dried tomatoes, artisanal kebab, rack of lamb with honey mustard sauce, lamb steak tartare, and lamb T-bone with oloroso sauce and raisins.<\/p>\n

This seminar series is part of INTEROVIC’s commitment to promoting knowledge and appreciation of European lamb, highlighting its sustainable origins and adaptability to modern cuisine. With this initiative, the interprofessional organization continues to strengthen its awareness campaign, bringing future chefs closer to the benefits of this product and its role in responsible, high-quality gastronomy.<\/p>\n

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\"\"\u00a0 \"INTEROVIC<\/p>\n

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Days and locations:<\/p>\n

March 25 in Seville:<\/p>\n

Higher School of Hospitality<\/p>\n

Hours: 10:30 a.m. to 12:30 p.m. and 4:30 p.m. to 6:30 p.m. (46 students)<\/p>\n

March 26 in C\u00e1diz (Puerto de Santa Mar\u00eda):<\/p>\n

Puerto de Santa Mar\u00eda School (IES Pintor Juan Lara)<\/p>\n

Hours: 10:00 a.m. to 12:00 p.m. (30 students)<\/p>\n

Osborne Foundation (professionals only)<\/p>\n

Hours: 1:00 p.m. to 3:00 p.m. (36 students)<\/p>\n

All information can be found on the European program website: www.canalcordero.com<\/a><\/p>\n

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The Interprofessional Sheep and Goat Meat Association (INTEROVIC) has launched a series of seminars for students and professionals from hospitality […]<\/p>\n","protected":false},"author":3,"featured_media":20982,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097,1112,1096],"tags":[1100,1141,3210],"class_list":["post-20988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-en","category-ovino-caprino-en","category-sector-en","tag-anafric-en","tag-interovic-en","tag-seminarios-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/20988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/comments?post=20988"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/20988\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/20982"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=20988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=20988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=20988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}