“The Path of God” at the 2nd SAEK of Heraklion

On Wednesday, November 27th, the culinary workshop titled "In the Footsteps of God" was successfully held, organized by chef and professor Nikolaos Chomatas at the facilities of the 2nd SAEK of Heraklion, in Gournes Pediados.

Cooking Workshop at the 2nd SAEK of Heraklion | The Path of God
At the facilities of the 2nd School of Advanced Vocational Training (SAEK) in Heraklion, Gournes Pediados, a truly special culinary workshop titled "In the Footsteps of God" took place. The workshop, dedicated to Greek monastic cuisine, served as a tribute to the gastronomic tradition of the Orthodox faith, offering participants deep knowledge and hands-on experience guided by distinguished professionals.

Instructors and Collaboration
The workshop was organized by Professor and Chef Nikolaos Chomatas, in collaboration with his outstanding colleagues and SAEK Heraklion instructors, Giannis Stavrakakis and Dimitris Katsios. Together, the three Professors and Chefs combined their expertise to introduce students to the art of monastic cooking, highlighting the importance of simplicity, purity, and the spiritual essence of Greek monastic cuisine.

The 2nd School of Higher Vocational Training (SAEK) in Heraklion, located in Gournes Pediados, is a modern educational institution offering high-level professional training across various fields. With an emphasis on both theoretical and practical education, it prepares students to meet the demands of the labor market, while promoting innovation and collaboration.

Seminar Structure | Theory and Practice
The seminar lasted a total of five hours and was divided into two parts, incorporating interactive participation from the students.

Theoretical Part
Participants attended a detailed presentation on the history, philosophy, and techniques of monastic cuisine. Through historical references, the instructors highlighted the connection between food and spirituality, emphasizing the use of pure ingredients and traditional cooking methods.

Practical and Interactive Part
In the second part, the students worked in a professional training environment under the guidance of the instructors and their professors. Each participant had the opportunity to apply what they had learned by actively preparing monastic dishes. This approach highlighted the importance of collaboration, attention to detail, and the precision required in the culinary arts.

Participation and Attendance | A Seminar of Multifaceted Value
The seminar was attended by several student groups, faculty members, and even the school director, Mr. Vardalachakis, who participated in the final stage of the day during the tasting of the dishes. At the communal table that followed, all attendees had the opportunity to savor the exquisite dishes prepared. This moment transformed the conclusion of the seminar into a celebration of flavors and collaboration, demonstrating how culinary experiences can bring people together.

The success of the seminar highlighted the value of Greek monastic cuisine as a living part of our cultural heritage. Participants completed the seminar with new knowledge and experiences, alongside the conscious awareness that they had been part of something deeply meaningful and truly unique.