HOST:
Section 3: “Cultivation, Harvesting, and Fasting Culinary Art – Cooking Demonstrations with Fasting Products”
Monday – Saturday, 9:00 AM
Breakfast and brief review of the previous day.
Agronomist:
Theoretical Training: Tilapia and leafy greens cultivation, organic techniques.
Monday, 10:00 AM
Topic: Tilapia Cultivation
Basic principles of tilapia cultivation in aquaponics systems.
Environmental requirements for proper growth.
Health conditions and fish nutrition.
Tuesday, 10:00 AM
Topic: Organic Tilapia Cultivation Techniques
Organic methods for disease prevention and management.
Natural ways to enhance fish health and water quality.
Sustainability techniques in system management.
Wednesday, 10:00 AM
Topic: Leafy Green Cultivation
Basic principles for growing leafy greens (e.g., lettuce, spinach).
Requirements for lighting, temperature, and nutrients.
Techniques for adapting cultivation to different conditions.
Thursday, 10:00 AM
Topic: Organic Techniques for Leafy Greens
Organic pest and disease control methods.
Use of organic fertilizers and natural enhancers.
Strategies to improve yield and quality.
Friday, 10:00 AM
Topic: Harvesting and Preservation
Harvest strategies for tilapia and leafy greens.
Methods for preservation and storage.
Shelf-life optimization techniques.
Saturday, 10:00 AM
Topic: Introduction to Fasting Cuisine
Introduction to cooking using aquaponics products.
Basic principles of fasting (plant-based/clean) nutrition.
Recipe creation and practical application.
Chef:
Break – Light lunch.
Monday, 12:00 PM
Spinach, lettuce, and fresh onion salad with olive oil and lemon.
Tuesday, 12:00 PM
Arugula, lettuce, tomato, and cucumber salad.
Wednesday, 12:00 PM
Broccoli and spinach soup with croutons.
Thursday, 12:00 PM
Spinach, lettuce, and nut salad with balsamic vinegar.
Friday, 12:00 PM
Lettuce, arugula, and caper salad with olive oil and lemon.
Saturday, 12:00 PM
Spinach, lettuce, and cucumber salad with lemon-olive oil dressing.
Sunday, 12:00 PM
Lettuce, arugula, and fresh onion salad.
Agronomist:
Practical Training: Harvesting and processing produced goods.
Monday, 1:00 PM
Topic: Harvesting Leafy Greens
Harvesting process for leafy vegetables (lettuce, spinach).
Techniques for proper leaf selection and cutting.
Avoiding plant damage and preserving quality.
Tuesday, 1:00 PM
Topic: Processing Leafy Greens
Cleaning and preparation for storage or consumption.
Preservation methods (cooling, drying).
Storage techniques for freshness and longevity.
Wednesday, 1:00 PM
Topic: Tilapia Harvesting
Harvesting process from the system.
Humane and safe handling strategies.
Guidelines for proper catch management.
Thursday, 1:00 PM
Topic: Tilapia Processing
Cleaning, filleting, and preparation.
Preservation methods (cooling, freezing).
Hygiene practices to avoid contamination.
Friday, 1:00 PM
Topic: Preparation of Fasting Ingredients
Preparation strategies for fasting-friendly cooking.
Use of organic ingredients in daily nutrition.
Pre-cooking preparation guidelines.
Saturday, 1:00 PM
Topic: Practical Fasting Cooking Demonstration
Recipe creation using harvested products.
Cooking techniques and presentation.
Tasting and evaluation.
Monday – Saturday, 3:00 PM
Break.
Chef:
Cooking Demonstrations: Fasting recipes using tilapia and vegetables.
Monday, 4:00 PM
Introduction to fasting cooking with tilapia and vegetables.
Basic cooking techniques.
Flavor combinations and preparation.
Tuesday, 4:00 PM
Dish creation with tilapia and vegetables.
Use of spices and herbs.
Creation and presentation of new recipes.
Wednesday, 4:00 PM
Harvesting and ingredient processing for cooking.
Handling raw materials.
Preparation for culinary use.
Thursday, 4:00 PM
Fasting snacks and light meals.
Quick and healthy recipes.
Presentation and tasting.
Friday, 4:00 PM
Gourmet fasting dishes.
Advanced recipes for formal meals.
Plating and presentation strategies.
Saturday, 4:00 PM
Review and application.
Discussion of challenges.
Creation of a complete menu for presentation.
Trainer:
Postural training with stick and live music.
Monday, 6:00 PM
Introduction to basic stick exercises.
Live music for enhanced experience.
Tuesday, 6:00 PM
Advanced techniques.
Music-supported practice.
Wednesday, 6:00 PM
Combined technique training.
Music for enjoyment and flow.
Thursday, 6:00 PM
Exercises for fitness and well-being.
Live music integration.
Friday, 6:00 PM
Combined exercises for physical condition.
Relaxing music accompaniment.
Saturday, 6:00 PM
Final session.
Relaxing live music to conclude the week.
Musician:
Closing of the day.
Monday, 7:00 PM
Grilled tilapia with lemon-mustard sauce.
Side: lemon risotto.
Tuesday, 7:00 PM
Grilled tilapia with rosemary and garlic.
Side: couscous with raisins.
Wednesday, 7:00 PM
Tilapia fillet with tomato and basil sauce.
Side: boiled potatoes with olive oil and parsley.
Thursday, 7:00 PM
Grilled tilapia with lemon and herbs.
Side: rice with fresh herbs.
Friday, 7:00 PM
Tilapia skewers with peppers and mushrooms.
Side: sweet potato purée.
Saturday, 7:00 PM
Grilled tilapia with fresh tomato and basil sauce.
Side: dill risotto.
Sunday, 7:00 PM
Tilapia fillet with white wine and lemon sauce.
Side: roasted potatoes with rosemary.