Cuisines of Europe and Mediterranean week two

Our pizza oven

What is the biggest mistake in making stew?
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I have just realized that nothing was posted about week two in Euromed class. Last week was short and crazy. Monday was day off, but the rest of the week I worked for a French Bistro bootcamp and my day at the school was about 14 hours every day. The positive is that next Friday a pay check will be deposited to my account, however it won't be as fat as I wish:-)
That week we finished cooking Italian food, then we had France for two days and on Friday we started the central Europe (Germany, Switzerland, Austria, Poland, Hungary). Also there were a

Cuisines of Europe and Mediterranean week one

Paella cooked on Thursday

What is the key to make a great paella?

As we finished Cuisines of Americas we moved to the Europe and Mediterranean. Our instructor is really great, she not only extremely knowledgable in this region, but she also very passionate about teaching. The downside is her temper. Sometimes she is not happy with the class and makes everyone miserable.

Cuisines of Americas week three

Very Mexican ingredients

How the South America develops ceviche and like dishes?

The last week of Cuisines of Americas. To the many words in Spanish this week has brought addition for Portuguese words as well. I was really surprised to learn, that there were Japanese influence in the South America, and that is why there are so many dishes representing quick marinated raw seafood.

Cuisines of Americas week two

Our buffet on Friday

New things I learned...

The second week of the block. It was a bit strange. At the beginning I think there was excitement and probably too much of it. By the Wednesday we thought that everything is going to be an easy sail and we failed. Wednesday was the worst day for this block. But we were able to pull together and finish strong.