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EduChef 2022 starts on Monday March 7. EduChef is organized by the University of Padua in collaboration with Ascom Padova - Accademia Arti e Mestieri Alimentari, Coop Alleanza 3.0 and Fairtrade Italia.

The course is intended for students living outside their original town, enrolled in the first year of a bachelor’s degree and a master degree.

EduChef consists of four editions. Each edition consists of five workshops in the afternoon or in the evening (from Monday to Friday), held by qualified chefs. Participants will have the opportunity to learn basic cooking techniques and discover the secrets of maintaining a healthy diet through the preparation of nutritious appetizers, main dishes, side dishes, baked goods and dessert.

There are also some workshops aiming to raise student's awareness of sustainable supply chains and purchases.

The first lesson of each edition (on Monday) will take place in-person at the Accademia Arti e Mestieri Alimentari di Ascom Padova (Via Due Palazzi 43/1. Transportation to the Accademia is free, departing 30 min before the start of the Monday lessons. Tuesday through Friday lessons take place online from the Zoom platform, so the participants will have the opportunity to prepare healthy and delicious meals for friends and family!

It is possible to register for only one of the scheduled editions:

  • edition 1: from March 7 to March 11
  • edition 2: from March 14 to March 18;
  • edition 3: from March 21 to March 25;
  • edition 4: from March 28 to April 1.

Each edition will have 30 participants (120 students in the four editions). The first 30 students to register for each edition will receive a confirmation, while others will be placed on a waiting list.  The lessons are held in Italian.

A certificate of participation is issued at the end of each edition.

For the first time, the University will participate in the Green Food Week initiative scheduled for March 7 to 11, 2022, organized by Foodinsider and promoted by RUS Cibo (Italian University Network for Sustainable Development). The initiative aims to contribute to the reduction of CO2 emissions and to raise food consumption awareness within the food production chain. The University's participation includes the University EduChef Project offering low environmental impact recipes based on legumes, cereals, and organic local vegetables.