A customized European study tour focusing on meat based culinary dishes technology was organized in Hungary, Slovenia and Italy on April 5 - March 17, 2014 for the restaurant business leaders and professionals. The industry representatives from the cities of Pavlodar, Shymkent, Atyrau, Astana, Almaty, Taraz and Aktau took part in the study tour.

The study tour participants visited a number of companies and restaurants in Hungary, Slovenia and Italy, as well as the Culinary Schools in Hungary and Italy known as famous and prestigious educational institutions in Europe providing training to the culinary art professionals.

• The tour participants visited the Chef Parade Cooking School in Budapest where they were immersed into the technology of cooking various national Hungarian meat dishes, as well as duck, poultry, fish, rabbit and duck liver dishes.


• The tour participants took part in the master class with the chef of Pelion Hotel in Tapolca, as well as Panorama and Helios hotels in Héviz, owned by the Hunguest Hotels chain.


• The master class program with the chefs of Kaiser and Crystal restuarants at the Slovenian resort „Rogaska“ turned out to be very impressive for the tour participants, the chefs demonstrated the state-of-the-art methods and approaches to making various venison, veal and seabass dishes.


• In Ljubjana the tour participants attended a master class by a famous Slovenian restaurant «JB» focusing on cooking various fish, meat, poultry and sea food dishes led by the restaurant owner and chef Mr Janez Bratovz. A number of unique sea food dishes and soup cooking recipies were shared with the attendees.


• In Italy the group visited the famous culinary school Academia Barilla in Parma and participated in the masterclass on cooking various types of dishes with sea food, veal, lamb, duck breast etc.


• In Florence we had a meeting with the lead chef of the International School «Apicius» and discussed the right uses of vegetable oils and fats in cooking and the new concept of breading.


• The tour participants attended an Italian cuisine master class at the «Boscolo Etoile» Academy in the Italian Tuscany. The fundamentals of twelve Italian cuisine dishes were demonstrated.


• One of the vivid events of the tour was the master class from the culinary school “i Piaceri del Palato” in Rome focusing on the sea food dishes, that the south of Italy is so good at. The seafood from Sardinia was exclusively delivered for the group from Kazakhstan. The lead chef of the school demonstrated a number of interesting technologies of cooking eight different sea food dishes that could be easily used in Kazakhstan.