On January 22, 2025, at 9:30 a.m., the sixth edition of the annual Food Innovation Exhibition took place. This event is a key component of the practical module “Innovation and Creativity in Culinary Arts,” part of the third-year curriculum for students pursuing degrees in “Gastronomy and Culinary Arts” and “Hospitality and Culinary Arts” at Culinary Arts Institute (CAI), which is part of Varna University of Management (VUM) in Varna.
During the exhibition, 11 talented students presented their innovative product ideas, developed with the latest culinary trends and sensory experiences in mind. The presentations were evaluated by a distinguished panel, which included Assoc. Prof. Dr. Maya Ivanova, Assist. Prof. Eng. Irina Petkova, and CAI Program Director and Head Chef Hugues Boutin. Representatives from “METRO Academy” also contributed to the evaluation process.
The jury was impressed by the creativity and resourcefulness displayed by the students in completing their projects. Among the products showcased were Turkish delight with pistachio liqueur, homemade Kombucha in various flavors and fermentation levels, a post-workout protein drink flavored with tangerine and lime, and propolis chewing gum.
The evaluation committee members emphasized the importance of the Food Innovation Exhibition as a vital component in assessing the professional growth of future culinary experts. They noted that the event offers students the chance to demonstrate the skills they have honed throughout their three years of study at the Culinary Arts Institute, while also providing them with insight into the evolving demands of the global market.
Monika Shumanova, representing “METRO Academy”, had the honor of announcing the three winners. She expressed her admiration for the students’ dedication and shared that “METRO” is proud of its collaboration with VUM, offering continued support to young culinary professionals who approach their craft with innovation.
Following discussions among the evaluation committee members, the cash prizes sponsored by “METRO Academy” were awarded. Among the winners were Zdravko Atanasov, who presented products based on fermentation with the fungus Aspergillus oryzae—including shio koji for marinating meat and a spicy koji sauce (spicy only in the mouth, without discomfort in the body)—and Diana Markova, who created the “Doughlightful Starter,” a yeast powder for easy bread-making with natural sourdough. These products impressed the jury with their practicality, innovation, and quality, aligning well with the needs of the HoReCa (Hotel-Restaurants-Café) sector. The first-place award went to Vasil Alexandrov, whose “Jamology” brand featured a Elenski But and Red Onion Jam as well as a vegetarian product: – Lacto-fermented Fennel and Bell Peppers. His work stood out for its focus on supporting local producers and sustainable development.
The sixth edition of the Food Innovation Exhibition once again highlighted not only the creativity and technical skills of the students but also their ability to stay in tune with the latest trends and create products offering exceptional sensory experiences. The event demonstrated their adaptability to an ever-changing world and their mastery in blending textures, flavors, and aromas to transform ideas into finished culinary products.
