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MasterChef

Country of implementation

Italy

Type of the practice

  • Non-formal learning
  • Group work

Initiator of the practice

Youth Worker

Type of education

Non-formal learning

Age of participants

15-30

How many participants max can participate

30-35

Education form

In-person

Short description

Participants, working in teams of 4 to 6, take part in a cooking challenge using a ‘mystery box’ of ingredients. They must plan and prepare a menu within a limited timeframe, incorporating additional ingredients from a small ‘market’ that offers both common and unexpected products. After a 10-minute strategy session, teams cook for 2 to 3 hours, depending on the project setup. A jury evaluates the final dishes based on taste, presentation, creativity, and teamwork. The challenge concludes with an award ceremony, where winners are announced, and all participants receive constructive feedback on their dishes and process.

Strengths

  • Encourages creativity by challenging participants to create dishes with limited ingredients.
  • Develops teamwork as participants must collaborate and manage roles effectively.
  • Promotes sustainability by fostering awareness of seasonal, local, and zero-waste cooking practices.
  • Enhances problem-solving skills as participants must adapt recipes to available ingredients.
  • Fosters intercultural learning, allowing participants to share traditional cooking techniques and food cultures.
  • Builds confidence in cooking skills, decision-making, and public speaking when presenting dishes.

Challenges in implementation

  • Time management: Ensuring teams complete their dishes within the given timeframe.
  • Resource constraints: Providing a balanced selection of ingredients while minimizing food waste.
  • Skill levels: Participants may have varying degrees of cooking experience, requiring flexible facilitation.
  • Group dynamics: Some teams may struggle with collaboration and decision-making.
  • Space and equipment: Ensuring a fully equipped cooking area for all participants.
  • Jury evaluation: Maintaining fair and constructive feedback while considering diverse food backgrounds and dietary restrictions.

Link

Other Good Practices

Contacts

  • edunut.eu@gmail.com
  • 3456789098765
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them