Always ready to take on new challenges, EHTL did not hesitate for a moment to enter a competition launched by NASA and to accept an extraordinary mission: to design meals tailored to the nutritional needs of astronauts aboard the International Space Station (ISS). EHTL made it to the finals, the only European school to do so.
An international competition involving 120 schools
To tackle this one-of-a-kind challenge, the Gastronauts — a team made up of three male and three female highly committed and motivated students — had to make it through several elimination rounds to be selected from among 120 schools from around the world. This competition goes far beyond a simple cooking challenge: it also evaluates students’ creativity, innovation, scientific research, critical thinking, and English communication skills.
First, the team had to undertake a rigorous theoretical preparation and write scientific reports to demonstrate a thorough understanding of NASA’s needs. The next step: propose two recipes that meet strict nutritional criteria under the theme of pasta. Then, record a two-minute video to present the concept to an exceptional panel of 27 expert judges. And finally, the reward: the Chicken Ravioli Stick earned the Gastronauts a place in the finals as the only European team still in the running in this global competition.
Finalist alongside nine American teams
Accompanied by their teachers, Aziza Boukha and Patrick Scholzen, Lucas Pereira, Patrizia De Vries and Bruno Pereira proudly represented EHTL — and Europe! — in the grand final held at the Johnson Space Center, where they faced nine American teams.
There, the Luxembourgish team stood out for their professionalism, precision, and impeccable kitchen hygiene. The jury also praised the thoughtfulness and inventiveness of the Gastronauts, who went as far as designing a mould using a 3D printer to help shape the Ravioli Sticks. Their use of fresh ingredients, handmade pasta, and the addition of EHTL’s own olive oil and oregano — carefully packed in their luggage — helped them gain valuable points.
The outcome: a joint fourth-place finish and heartfelt congratulations from NASA for creating a spectacular culinary dish: “You can be proud to be one of the few schools that had the opportunity to present its recipe to NASA staff as part of the NASA HUNCH culinary programme.”
In the photo, from left to right: Aziza Boukha, Michel Lanners, Bruno Pereira, Patrizia De Vries, David Edwards, Patrick Scholzen ©EHTL
