Pain Perdu-Zero Waste Kitchen Workshop

As part of ErasmusDays, the “Pain Perdu – Zero Waste Kitchen Workshop” will be organized within the framework of the **Balıkesir Provincial Directorate of National Education Erasmus+ Vocational Education Long-Term Internship Activity. The workshop will focus on French cuisine, food waste prevention, and sustainable kitchen practices. The students who completed their long-term gastronomy internship in France will actively take part in the workshop and share their professional and cultural experiences with other students. At the beginning of the activity, they will briefly introduce their internship experience, the professional kitchen environment in France, and the zero-waste practices they observed during their mobility. They will then introduce *Pain Perdu*, a traditional French dish made with leftover or stale bread, and explain how food that might otherwise be wasted can be transformed into a delicious dish. The students who completed their internship will demonstrate the preparation of Pain Perdu and involve other students in the practical process. During the workshop, students will work together to prepare the dish while discussing simple ways to reduce food waste in professional kitchens, such as reusing leftover ingredients, planning portions carefully, and using food creatively. At the end of the activity, participants will taste the prepared Pain Perdu and share ideas about sustainable kitchen practices. Through this activity, students will discover French culinary culture, learn from peers who have experienced Erasmus+ mobility, improve their vocational and communication skills, and develop awareness of food waste, sustainability, and responsible kitchen practices.