An old dream of ours has come true with the opportunity for professional chefs, including catering staff, to participate in a training course on plant-based catering at the METRO Gastronomy Academy. The training, entitled “Plant-based Restaurant Pastas”, held on 23 April, focused on sharing the knowledge of executive chef Gergely Zsolnay, horticultural engineer, certified nutritionist, executive chef of The Planteen…