International BIP Culinary Workshop: Specialities of Polish, Including Pomeranian, Cuisine
On Tuesday, 19 May 2026, another international culinary workshop was held at our Faculty.
Following the success of the workshop in December 2025, when Polish students prepared plov, a traditional Central Asian dish, under the guidance of their Uzbek and Tajik colleagues, this time international students and lecturers prepared dishes from Polish cuisine.
The participants of the ongoing Blended Intensive Programme (BIP) at the Faculty, “LegalTech Fusion: Navigating the Legal Frontier of AI”, joined by international lecturers currently visiting the Faculty, international students, Polish students and academic staff, prepared three Polish dishes.
Participants from Belarus, Czechia, Lithuania, Poland, Romania, the United States and Uzbekistan, divided into three teams, prepared three courses: a starter, a soup and a dessert. The menu included two types of herring salad, after all, we are by the Baltic Sea, żurek, a traditional Polish sour rye soup, and faworki, crisp pastry ribbons traditionally served as a sweet treat. The chef instructed all the teams, assisted them throughout the workshop, answered questions and offered practical support.
Once prepared, the uncooked dishes were taken to the kitchen to be cooked or fried, while the workshop participants began the presentation part of the event. All the international groups prepared presentations on the national dishes of their countries.
Students from Belarus spoke about potato pancakes and their history in Belarus, dating back to the eighteenth century.
Students from Czechia presented the richness of Czech cakes and desserts.
Students from Lithuania told us about Lithuanian cold beetroot soup and showed a short film about it. The soup even has its own festival in Lithuania and has recently become the subject of a friendly “dispute” with Latvia, whose representatives consider it to be a Latvian invention.
Students from Romania presented traditional meat dishes of Romanian cuisine and, to the participants’ delight, brought popular Romanian sweets for everyone to taste.
Students from Uzbekistan, in addition to presenting Uzbek cuisine and the attractions of Uzbekistan, organised a folk dance competition with prizes: handwoven Uzbek scarves. The most enthusiastic participants turned out to be the gentlemen, who invited the ladies to dance. Before long, the restaurant had turned into a dance floor. The winners were the gentlemen who, in a gracious gesture, offered their prizes to their dance partners.
After the dishes had been cooked, a cheerful feast followed. The tables were set up in the Faculty atrium, where we tasted the dishes prepared by our international guests. They were, it must be said, excellent. The participants spent quite some time debating which dish was their favourite. Every dish found its admirers. It turned out that faworki, in a similar form, are also known in Romanian and Lithuanian cuisine. Everyone enjoyed the herring salads, but żurek seemed to be the most popular dish of the day.
We extend our warm thanks to:
- our international guests and Polish students, for the wonderful atmosphere, enthusiasm and engagement;
- the team of Le Grand Buffet Restaurant, led by p. Łukasz Nieckula, for their invaluable help in organising the culinary part of the workshop, ensuring safety and maintaining high gastronomic standards;
- Adj. Prof. Steve Oberman and Evelyn Oberman, our guests from Tennessee, our guests from Uzbekistan, and Wojciech Jankowski, MA for supporting the student teams;
- the Dean of our Faculty, Assoc. Prof. Dr habil. Wojciech Zalewski - for his kind support for the entire initiative;
- the Vice-Dean for International Cooperation and Development, Assoc. Prof. Dr habil. Marcin M. Wiszowaty - the originator and organiser of the workshops;
- Assoc. Prof. Dr habil. Edvardas Juchnevičius - BIP Coordinator, for the excellent photographs from the event.
A broader report on the BIP “LegalTech Fusion: Navigating the Legal Frontier of AI”, which continues at the Faculty until Friday, with much more still happening, will be published soon.
