Held at the MARAM Fish Interpretation Centre, the workshop featured fresh seafood provided by the l'Escala Fishermen's Guild. Students in their 3rd year of ESO worked as kitchen assistants for the seniors, learning to prepare traditional dishes such as fish stock, fideuá, and sardines.
“"Instead of focusing on food calories, we should focus on the quality of nutrients."
The initiative aimed to strengthen interpersonal skills like empathy and teamwork. Nutritionist Cristina Aguilera coordinated the sessions, combining practical cooking with educational talks at the school to emphasize the importance of a healthy lifestyle over weight concerns.
