Lisbon: "Let's Eat Healthy", the workshop that brings together nutritionist and chef de cuisine

Lisbon: "Let's Eat Healthy", the workshop that brings together nutritionist and chef de cuisine

A nutritionist and a chef, both devotees of a healthy, everyday-adjusted diet, join the Sept. 27, Saturday, session for cooking and sharing cuisine, "Let's Eat Healthy," at Eight Workshop in Lisbon.

Four hours of session, from 10:00 a.m. to 2:00 p.m., will serve Cláudia Viegas, a nutritionist, and Luís Castelo, head of the kitchen, in an informal environment, going from theory to practice, proving that healthy and balanced nutrition is not a "bogeyman".

On October 27th, at Oficina Oito, in Lisbon, the Assistant Professor at the Estoril Hotel and Tourism Superior School and the Chief Executive and also a teacher, will provide clues to learn how to prepare food, cook it healthy and get to know the indicated portions.

A cooking session that will end with sharing the food that will be made by the participants.

The action will run with a minimum of eight participants and a cost of 35.00 euros per person.

More information and registration in [email protected]

Cláudia Viegas teaches Masters in Quality and Food Safety in Restoration and in Innovation in Culinary Arts, Course of Food Production in Restoration (Health and Food, Physiology, Nutrition and Dietetics).

Office Eight
Rua Abade Faria, 8A, Lisbon

Contacts: Tel. 919 584 635; Email [email protected]

His main research interests are related to Public Health, particularly those related to Health Promotion and Protection in relation to Food, Nutrition and Lifestyles, specifically the strategies that allow to invest in a balanced diet and good nutrition and health . One of the main areas of research has been in reducing salt consumption, in particular at the level of catering.

Luís Castelo is Chief Executive of his own space, Oficina Eito, where he combines gastronomy with other art forms. In addition to private events, it organizes workshops related to food and other activities that promote gastronomy in conjunction with other sources of knowledge.

He is currently part of the Faculty of Food Production in Catering, in the Superior School of Hospitality and Tourism of Estoril and also of the postgraduate degree in Gastronomic Tourism of the Universidade Lusófona.

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