The role of national cuisine in the education and development of national identity of future catering specialists using the example of Nizhny Novgorod cuisine

the article is devoted to the study of the role of national cuisine in the formation of professional and cultural identity of future specialists in the field of public catering. Based on the analysis of theoretical approaches (including the concepts of gastronomic patriotism by A.V. Pavlovskaya and labor education by A.A. Afroditov) and practical experience of food secondary vocational education (using the Nizhny Novgorod region as an example), mechanisms for integrating traditional culinary practices into the educational process are identified. In the context of globalization, national cuisine plays a key role in preserving cultural identity, especially in the catering sector. Using the example of Nizhny Novgorod cuisine as a synthesis of Volga traditions, its influence on professional development is studied. The program of integration into secondary vocational education includes: studying the historical context, practical mastery of traditional technologies and research work. This approach develops not only professional skills, but also ethnocultural awareness and the ability to adapt heritage to modern times. The study analyzes the relationship between national cuisine and identity using the example of the Nizhny Novgorod gastronomic tradition. National cuisine is considered as an "edible code" of culture, performing three key functions: preserving historical memory, forming professional identity and adapting to modern realities. Particular attention is paid to the role of chefs as translators of cultural heritage and the need to integrate the historical and cultural context into training. Using the example of Nizhny Novgorod cuisine, it is shown how regional traditions reflect the synthesis of the Volga region cultures and can become the basis for fostering national identity in professional education. The program for the formation of national identity in future catering specialists combines traditional and innovative approaches. It includes: an interdisciplinary course on national cuisine, practical classes in a specialized laboratory, partnership with local enterprises and students' research. The emphasis is on labor education through the development of traditional technologies and participation in ethnocultural projects, which develops both professional skills and an awareness of the value of culinary heritage. The study confirms that national cuisine serves as an effective tool for forming the professional and cultural identity of future catering specialists. The example of Nizhny Novgorod cuisine shows how gastronomic traditions reflect historical experience and intercultural interaction.

national cuisine, national identity, Nizhny Novgorod cuisine