The small hall of the Seraing Community Cultural Center buzzed this Tuesday, September 22, with a conference dedicated to « batch cooking ». Led by Émilie De Coster, a nutrition coach known as Happy Nutri Coach, this event offered participants an immersion into the fundamental principles of this culinary method.
The method involves preparing, in a single session, several essential components to quickly assemble meals for the entire week. Throughout the evening, attendees received practical advice for optimizing menu planning, reducing kitchen time, and creating dishes that are balanced, economical, and seasonal.
Particular attention was given to reducing food waste, highlighting one of the major advantages of « batch cooking ». Each participant left with an e-book containing the method's core principles and a selection of easy-to-reproduce seasonal recipes.
