Everyone in the gastronomy world talks about “farm-to-table” – cooking with locally sourced, seasonal ingredients from small producers. But talking about it alone doesn’t make a difference. Putting it into practice does.

While most culinary schools are located in urban areas, Sharena Fabrika chose Golyama Zhelyazna, a small village in the heart of Bulgaria’s Balkan Mountains, as its home. From that point forward, everything follows the “Roots-to-Table” philosophy. Nature becomes both classroom and constant source of culinary inspiration. Students cook with local ingredients, some of which are grown in the campus’s 12,000 m² gardens, cultivated through regenerative practices and designed as future permaculture landscapes. Through hands-on work in the gardens, they reconnect with the land and develop a deep respect for food, resources, and sustainability.

Nestled at the foot of the Balkan Mountains, surrounded by breathtaking nature and a vibrant artisan community, the Sharena Fabrika campus fosters focus, balance, and well-being.

Sharena Fabrika, an official partner of the world-renowned French culinary academy FERRANDI Paris, is more than a culinary school. It is a philosophy and a way of life, dedicated to shaping the culinary leaders of tomorrow – professionals who cook with respect for the land, ingredients, and the communities they serve.

The Sharena Fabrika Culinary School will welcome its first students this fall. Registration is now open. Interested agents can contact the school team at [email protected] 

Photo: Daniel Dimov, Permaculture Expert at the Sharena Fabrika Campus