Education
Today’s youth, tomorrow’s leaders. Since 2012, we worked with various culinary academies and hotel schools in the Netherlands and Jordan providing guest lectures, health cuisine curriculums, and educational events.
Our founder holds a Hospitality Management degree specializing in Training & Development. His expertise led to collaborations with the Cas Spijkers Culinary Academy, Saxion University of Applied Sciences, Hashemite University, Royal Academy of Culinary Arts, and Luminus Technical University College. Learn more below about some of our educational initiatives.
Ships of the Desert
Under the patronage of His Excellency Prof Mohammad Abu Qudais, Dean of Luminus Technical University College (LTUC), we are organizing Ships of the Desert part II, an experiential lunch event at LTUC on Monday, 01 December 2025, featuring camel milk (an ancient superfood). A unique chefs collaboration brought to you by Luminus Technical University College, Camelera, and From Farm to Fork in Jordan.
We believe that educating and engaging our future General Managers, Executive Chefs, F&B Directors, Marketing Directors, Procurement Managers, and Restaurant Owners is essential for driving sustainable transformation in our industry. Our main socioeconomic goal is to create demand for local healthy camel products in the hospitality market, in order to improve the livelihood of Bedouin communities, while raising societal awareness of Jordan’s rich nomadic heritage. Read the background about Ships of the Desert part I.
Reservations
We look forward to welcoming you. Kindly complete the form below. Once completed, you will receive a copy by email with practical information. After we receive your payment through CliQ, you will receive personalized e-tickets. Tickets are JD 50 per person including taxes, welcome drink, canapes, four-course menu, food & herbal tea pairing, mineral water, and a gift bag. A press and camera crew will be present to cover the event. If you wish not to be filmed or photographed, please inform us in advance. Thank you.
Students modernize ancient superfood
To celebrate the opening of the 10th Khubeizeh Festival in the Jordan Valley, a special farm visit titled Green Valentine was held on February 14, 2025. This visit brought together students, chefs, agricultural experts, and members of the press to highlight the culinary rediscovery of Khubeizeh – also known as Common Mallow, or Malva Neglecta. Regarded as both food and medicine by various ancient cultures, Khubeizeh is a nutrient-rich leafy green packed with vitamins, trace minerals, and protein. The festival inspired students of the School of Hospitality & Tourism at Luminus Technical University College (LTUC) to transform this ancient superfood into a modern menu by creating seven international dishes featuring Kubeizeh.
By visiting local farms and festivals, educators encourage students to go “Back to the Roots” and (re)discover Jordan’s rich biodiversity. LTUC showed an excellent example of environmental stewardship and socioeconomic impact, while applying principles of health cuisine and responsible innovation.
3rd International Conference of Tourism Management & Heritage Conservation
The Hashemite University invited HIH to speak about Sustainable Culinary Tourism on 24 May 2023 at the 3rd International Conference of Tourism Management & Heritage Conservation, held under the Patronage of His Royal Highness Prince Hassan bin Talal.
Taking an educational approach, we presented “The Case for Embedding Sustainable Culinary Tourism in Jordan’s National Tourism Strategy” and described the summary and rationale for an 8-week Minor by HIH for Culinary Academies and Universities of Applied Sciences.
Our key message addressed an audience of educators and future tourism & hospitality leaders that Culinary Tourism is an essential solution for the future of tourism in the Kingdom. Connecting local value chains from-farm-to-fork while preserving culinary heritage and modernizing cuisine, brings multiple benefits to multiple sectors: agriculture, culture, and tourism.
Guest Lectures Good Food Module
In 2015, 2016, and 2017, we provided Health Cuisine guest lectures and lectured the module “Good Food” at the Hospitality Business School of Saxion University of Applied Sciences in Apeldoorn, the Netherlands. Both lectures focused on a new approach towards responsible Food & Beverage Management, and the role of the hospitality industry within the food value chain.
The theoretical part of Health Cuisine classes are the same for hotel management students and culinary students. It covers different perspectives on healthy food cultures in the East and the West, as well as examples of top chefs around the world and hotel best practices. The main focus for Bachelor’s students is on procurement and the challenges and opportunities of integrating sustainable healthy menus in food and beverage operations of hotels, catering companies, and restaurants.
In 2018, Saxion nominated HIH as “Industry Expert” panel member during the international dual re-accreditation (NVAO and THE-ICE) for two of the seven Dutch Hotel Management Programs.
Health Cuisine Classes & Events
In 2012, we dedicated 8 pages to the Cas Spijkers Culinary Academy in our book From Farm to Fork in Twente. We gave an assignment to three students to prepare a three-course Health Cuisine menu focused on seasonality, locality, artisanal cooking methods, and sustainability and featured their learning process in the book. This marked the beginning of Health Cuisine classes in 2013, 2014, and 2015.
The classes consisted of three elements: a theoretical introductory class to Health Cuisine, a semi-theoretical class in Event Planning, and the practical execution of a From Farm to Fork dinner event for 50 guests managed by the students. As an example of innovation in hospitality education, the Cas Spijkers Academy was the first educator in the Netherlands to integrate Health Cuisine in their curriculum.
The late Cas Spijkers was the first chef in the Netherlands to obtain two Michelin stars. In 2009, he founded the Cas Spijkers Academy preparing young talents for a career in the culinary top of the world.
Class of 2015
Cas Spijkers Academy Twente, April 2015 | Students prepared a health cuisine menu under the guidance of wellness chef René Staartjes.
Class of 2014
Cas Spijkers Academy Twente, March 2014 | CSA and HIH implemented the first Health Cuisine lessons in the Netherlands.
Get in touch!
Whether you’re ready to start a project or just have a question, HIH is here to help. Please fill out the form, and we’ll get back to you as soon as we can.
If you prefer a quicker response, please tap WhatsApp in the footer below.