PRESS RELEASE
The Experimental School of Higher Vocational Tourism Training of Macedonia of the Ministry of Tourism within the framework of the Memorandum of Cooperation of the Ministry of Tourism and in partnership with the Swiss Business & Hotel Management School (B.H.M.S.) based in Lucerne, successfully organized a two-day “Chocolate Workshop” on November 11 & 12, 2025 at the school’s modern and fully equipped Pastry Arts Laboratory.
The workshop was led by Pastry Chef Mr. Fotis Kefalakis, a graduate from the Ministry of Tourism’s schools and Leader of the Pastry Program at B.H.M.S. Through an interactive and hands-on approach, Mr. Kefalakis trained first- and second-year students of the “Bakery & Pastry Technician” specialty in contemporary techniques of processing and creating high-quality gourmet chocolates.
The Deputy Minister of Tourism, Mrs. Anna Karamanli, addressed the event, noting: «Educational programs such as this strengthen the connection between theory and practice, cultivate excellence, and guide the new generation of tourism professionals toward innovation, creativity, and international collaboration.”
The seminar was broadcast live throughout its duration, enabling also students of the “Culinary Arts Technician” program—who had expressed strong interest—to follow the proceedings remotely. In addition, the event received extensive media coverage, with features in the press and television coverage by ERT3 on the program ‘Colorful Day’ (11/11/2025).
Upon completion of the workshop, a buffet was offered to all students of the school, showcasing the high-standard chocolate creations produced during the two-day seminar.
The Director of Experimental School of Higher Vocational Tourism Training of Macedonia, Mrs. Xeni Gerna, expressed her sincere gratitude to Mr. Fotis Kefalakis and Mr. Dragos Vasilescu, Regional Manager for Europe and the Americas at B.H.M.S. Lucerne, for the excellent cooperation between the two educational institutions. She also congratulated the students for their active participation, as well as the academic and administrative staff for their valuable support in the successful organization of the event.
We extend our warmest thanks to the Swiss B.H.M.S. School and to everyone who contributed to the success of this initiative.
