As part of the Natur Genéissen project, many cooks as well as educators in child education and care services took part in a training session dedicated to balanced, seasonal and locally sourced snacks.
Throughout the two afternoons, participants developed creative alternatives to traditional snack - often too sweet or too salty - while learning how to make them more appealing to children. They also explored the role of the five senses in tasting, the importance of using appropriate vocabulary to describe flavor sensations, and ways to encourage a positive attitude towards meals.
By the end of the training, the kitchen staff had gained a wider range of ideas for preparing homemade, tasty and seasonal snacks. The educational staff, meanwhile, learned practical tools to motivate even the most selective - or even neophobic - children to try these new creations. A big thank you to all participants for their commitment and enthusiasm!
