The Master in Innovation in Culinary Arts was invited to participate in the International Sea Urchin Festival in Ericeira. In the Technical Workshop of this 5th edition - which took place between March 29 and April 7 – the coordinator of MIAC, Maria José Pires, participated in the panel on food literacy on March 29 at the Jaime Lobo e Silva House of Culture Auditorium. In the same day, the first session of showcooking had the participation of MIAC’s Fábio Abreu, currently chef of the restaurant Fome in Lisbon, as he presented a cold soup of sea urchin, a creation based on a regional recipe. The final showcooking session, on April 7, featured another successful creation by Chef Nelson Félix, another member of MIAC's Executive Scientific Committee: a chocolate bonbon filled with sea urchin.
(Maria José Pires)