Student of Gastronomy shares his recipes on leading online culinary community

Tadas Eidukevicius, Lithuanian student of our degree in Gastronomy, shares some of his recipes on ChefsTalk, one of the most exclusive online culinary communities on the net.

He hasn’t finished his degree yet but he has already managed to publish 14 of his original recipes on ChefsTalk, a prestigious online community with more than 1 400 000 members, some of them important professionals and well-known influencers in the culinary world.

His name is Tadas Eidukevicius, a young Lithuanian student who is currently studying second year of the degree in Gastronomy at our campus in Castellón. With an already extensive experience in the sector, this 20-year-old student has worked as sous chef in Monte Pacis (Kaunas, Lithuania), has given classes on modern Lithuanian cuisine and has also worked with top-level caterers. As CEU student, last summer he headed to Santander for a three-month placement in Casona del Judío, under the orders of chef Sergio Bastard (two Repsol Suns, a prestigious distinction given to the best restaurants and chefs).

“Proactiveness, personal initiative and online dissemination of your work are key factors in our job, something we work on throughout our degree so we can start building our personal brand”, says Jordi Ferrer, head of the degree’s culinary training.

This renowned chef also highlights the student’s great vocation and commitment to gastronomy, something that motivated him to set out on a 3000-kilometer journey from his natal city of Kaunas to Castellón.

“I came”, adds Tadas Eidukevicius, “because of the number of Michelin stars Spain holds and because the Spanish cuisine is the perfect blend of tradition and avant-garde. And, to acquire all of that knowledge, the degree in Gastronomy at CEU fits me perfectly”.

With several articles shared on other websites related to the culinary world such as Gastro Art, Foodstart or Chef’s Roll, this student is currently working on a book to bring Lithuanian cuisine up to date, yet respecting its tradition.

Read the original article in Spanish here!

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