21 June 2024 – SJM Resorts, S.A. (“SJM”) hosted a culinary exchange session for 30 local high school students and university students interning at SJM. The session was jointly hosted by Fernandes, Head Chef of the Mesa by José Avillez and the distinguished guest chef Beatriz Villanueva Salas from Peru. The chefs shared their diverse cultural insights, culinary philosophies, and the importance of using sustainable ingredients. This was followed by a live cooking demonstration showcasing an exotic Portuguese-style sustainable dish – Scrambled Chuño and Confit Codfish, aimed at enhancing the students’ understanding of the vital link between cuisine and environmental stewardship.