Date & time
27 November 2025 16:00 - 17:30 CET
Explore, cook and rethink proteins with us!
Chefs from the Basque Culinary Center will share insights from the LIKE-A-PRO project exploring new protein sources and products — from legumes and fungi to emerging ingredients that go beyond “plantbased.”
In this interactive session, we’ll:
Showcase innovative protein products and cook with selected examples.
Talk about techniques, flavors, and textures.
Explore how to apply this knowledge in restaurants and food service.
Discuss how chefs can lead the shift toward more sustainable proteins.
Join our free online workshop now!