The House of the Baltic Higher School of Gastronomy was officially opened at KSTU

New spaces for the House of the Baltic Higher School of Gastronomy were solemnly opened in the main building of KSTU on January 24.

This project was the result of long-term joint work between many people dedicated to the development of gastronomic culture and tourism in the westernmost region of our country; it had been almost 5 years since the founding of the Baltic Higher School of Gastronomy.

The ceremony took place in one of the lecture rooms of the school and gathered leading restaurateurs, heads of retail chains and food industry enterprises from Moscow, St. Petersburg and Kaliningrad.

KSTU Rector V.A. Volkogon addressed the participants of the significant event with a welcoming speech.

He noted that the unprecedented state financing of the university is facilitating large-scale modernisation of the educational and material base, as well as the repair of buildings and spaces of the top industry-based higher education institution of Rosrybolovstvo. In particular, works on the re-equipment of laboratories and classrooms for the Food Technology Department and spaces for the Baltic Higher School of Gastronomy have been completed.

The modern BHSG base will make it possible to train professionals in the field of food technology at a high level.

The honorary guest of the ceremony, President of the International Enogastronomic Centre, Chairman of the Committee on Gastronomic Tourism of the Russian Union of Travel Industry, Director of the Centre of Gastrodiplomacy of the Russian Presidential Academy of National Economy and Public Administration (RANEPA), L.V. Gelibterman, noted the importance of creating the Higher School of Gastronomy in the Kaliningrad region, which has a unique potential in the field of gastronomy.

This is a crossroads of cultures where the traditions of European cuisine are mixed with the Russian heritage.

We have access to the rich resources of the Baltic Sea, unique products that can become the basis for world-class culinary masterpieces.

The establishment of the Higher School of Gastronomy will allow us not only to develop gastronomic tourism but also to train highly qualified specialists who will be able to create new dishes, promote regional products and form gastronomic brands. The opening ceremony also featured congratulations from the regional and industry leadership, representatives of the restaurant community, heads of major public organisations, retail chains and food industry enterprises from Moscow, St. Petersburg and Kaliningrad.

- BHSG will become a centre of attraction for students from all over the country and even from abroad.

It will promote a scientific approach to gastronomy, research in this field and the introduction of innovative technologies in the cooking process.

In addition, the establishment of such a school will help strengthen the image of Kaliningrad as a city with a high standard of living and culture.

It will attract new tourists, investors and create additional workplaces.

I am sure that the implementation of this project will bring great benefit to our region and the country in general. Therefore, I call on all interested parties to unite and support this initiative, said the Minister of Culture and Tourism of the Kaliningrad region, A.V. Ermak.

- The opening of the Baltic Higher School of Gastronomy is an important step in the development of gastronomic tourism in the Kaliningrad region and in Russia in general.

We are sure that the graduates of this school will become true masters of their craft and will make a significant contribution to the development of the national gastronomy,’ said I.G. Umansky, President of the Russian Union of Travel Industry.

V.A. Fetisov, Chairman of the All-Russian Society for Nature Conservation, emphasised the importance of opening the Baltic Higher School of Gastronomy.

He noted that this initiative can really solve many problems related to the protection of natural gastronomic heritage, the development of environmentally friendly production and the popularisation of gastronomic tourism.

The President of the Russian National Culinary Association, A.V. Zhukova, addressed the audience with words of support and wished the school to become a place where new ideas are born, unique dishes are created, and true masters of their craft are formed.

May the Baltic Higher School of Gastronomy become a real forge of talents and make a significant contribution to the development of Russian culinary culture.

At the ceremony, the President of the Union Kaliningrad Chamber of Commerce and Industry, F.F. Lapin, made a speech; besides warm words to the management of the Baltic Higher School of Gastronomy and the Food Technology Department, he handed over to its head, I.M. Titova, the certificate of professional and public accreditation of the Bachelor's degree program in the field of training 19.03.04— Production Technology and Public Catering Arrangement. The certificate shows the high demand for our graduates in the labour market.

One of the initiators of the BHSG creation, famous restaurateur M.N. Tkachev, expressed his gratitude to KSTU management for their comprehensive support and implementation of the idea of creating a space where it is possible to train specialists in the field of gastronomy at a very high level and a wide range of directions.

Greeting words and good wishes were heard from foreign colleagues: Professor Marisa Ramos Abascal, from the Faculty of Tourism and Gastronomy, Anahuac University (Mexico); chef from India, Nagendra Mahadevappa; and chef from Tunisia, Benamor.

The congratulations of the foreign representatives were completed by the founder of the Culinary Association of Serbia, Djordje Kostic.

- I would like to thank everyone who participated in the implementation of this project. Your diligence, professionalism and love for your work made the opening of this wonderful educational space possible. I wish students success in their studies, lecturers - inspiration and creative energy, and our school -prosperity and international recognition.

The House of the Baltic Higher School of Gastronomy is open for everyone who strives for perfection in culinary art and is ready to contribute to the development of gastronomic tourism and popularisation of national cuisine’, said O.G. Ogij, KSTU First Vice-Rector, concluding the opening ceremony.

The renewed educational spaces have their own unique orientation and are designed for practical training and research work.

The key ones were presented to the guests: organoleptic food analysis laboratory, fermentation laboratory (created with the financial support of SC Agama), nutrients research laboratory, rheological research laboratory, milk and dairy products research laboratory, techno-chemical control laboratory, biochemical research laboratory, food technology laboratory, food innovation laboratory, confectionery and bread laboratory, sommelier training room, caramel and chocolate laboratory.

After the official part of the opening ceremony, the guests had an opportunity to taste the latest developments made by master's and post-graduate students of BHSG in a stylish and comfortable tasting room.

The Baltic Higher School of Gastronomy is a budget project; its doors are always open to all those who wish to become involved in the cooking of tasty and healthy dishes, with the knowledge of drinks, delicate desserts and confectionery delights.