The Association for the Economic Enhancement of the Azores (AVEA) is organizing WEEK FOOD LAB from October 21 to 26. This event aims to promote Azorean gastronomy by supporting and training local chefs.
This initiative will be held on the island of São Miguel, at the Pavilhão do Mar and the Anfiteatro restaurant, to boost innovation, creativity, and quality in regional restaurants, as well as strengthen the appreciation of regional products, contributing to a strong positioning of the Azores as a gastronomic destination of excellence.

National and international chefs will attend the WEEK FOOD LAB and work with Azorean chefs, helping them expand and consolidate their knowledge.
Around 30 participants will attend intensive training sessions for three days. Each day will be dedicated to a specific theme, and a guest chef will share his experiences and innovative techniques.
“The main aim of this cycle of training sessions is to share knowledge and techniques that will increase the knowledge and potential of local professionals. We believe that by promoting the exchange of experiences between local restaurants and leading professionals, we are in fact investing in the training of local resources, AVEA’s main mission, while at the same time promoting and valuing local products, their authenticity and excellence. We want to celebrate what we believe to be a unique heritage, Azorean gastronomy, but we also want the archipelago to keep up to date with techniques and best practices, and these meetings are key to that,” says Eládio Braga, Chairman of the Board of the Association for the Economic Enhancement of the Azores.
Among the chefs confirmed for this event are prestigious names such as the international Artur Martínez, from the Aürt restaurant in Barcelona, with 1MICHELINand 2 Repsol suns; nationally, António Loureiro, from the restaurant a Cozinha, in Guimarães, Arnaldo Azevedo, from Vila Foz, in Porto, Louis Anjos, from Al Sud, in Lagos, and Octávio Freitas, from Desarma, in Funchal, all with 1MICHELIN, and Michele Marques, from Mercearia Gadanha in Estremoz, a restaurant recommended by the MICHELIN Guide.

The WEEK FOOD LAB is a unique opportunity for regional chefs to improve their skills and knowledge through direct contact with leading chefs on the gastronomic scene. The program includes professional training focused on three areas that are trending in world gastronomy—sustainable Gastronomy, Valuing vegetables and legumes, and Valuing local products at an international level—allowing participants to explore new approaches and techniques with professionals whose projects are located all over the country and which reflect the riches of Portugal’s various regions.
On October 21, the first theme, led by chefs Arnaldo Azevedo and António Loureiro, will focus on sustainable gastronomy, zero waste, and using whole pieces. Participants will work with meat in the morning, while the afternoon will be fish. Participants will learn to maximize each part of the product and sustainability and create dishes that respect the environment.
The second day, October 22, will focus on the value of vegetables. Chef duo Artur Martinez and Louis Anjos will teach participants how to integrate these ingredients into their menus as garnishes and as stars in main dishes, highlighting plant-based products’ versatility and nutritional value.
On October 24th, the focus will be on highlighting local produce internationally. Chefs Michele Marques and Octávio Freitas will explore new cooking and preparation techniques, learning to position regional products to make them stand out on the world gastronomic stage.

In addition to providing specific training for professionals, the WEEK FOOD LAB also offers essential training for cooks and the curious who want to take their first steps in this area. These workshops will cover pastry, cutting and scoring fish and meat, and using these raw materials in dishes such as tartare, ceviches, or sashimi. It will be an opportunity to acquire fundamental knowledge and essential techniques with trainers who specialize in each area and have many years of experience to share. During this week, visits will also be organized with the chefs to local producers, providing an immersion in the territory.
These approaches are intended to raise the knowledge and potential of local professionals and strengthen the appreciation of regional products at the national and international levels.
As part of this program to enhance Azorean gastronomy, the 23rd, 25th, and 26th of October will be dedicated to three themed “Week Food Lab” dinners at the Anfiteatro restaurant. These dinners are another educational event that combines pairs of renowned chefs to create surprising menus, highlighting local and seasonal products, with the collaboration of students from EFTA’s cooking course.
Each dinner, comprising six courses and wine pairing, costs 75 euros/pax. Reservations can be made by emailing eventos@avea.com.pt or calling (+351) 296 209 180.

In Diário dos Açores–Osvaldo Cabral, director

Translated to English as a community outreach program from the Portuguese Beyond Borders Institute (PBBI) and the Modern and Classical Languages and Literatures Department (MCLL) as part of Bruma Publication and ADMA (Azores-Diaspora Media Alliance) at California State University, Fresno, PBBI thanks Luso Financial for sponsoring NOVIDADES.