In the third year of the Gastronomy course, students travel the world cooking. Every chef must be familiar with everything that surrounds him and learn from everything in order to strive for the best. This is exactly what students do, from workshop to workshop, learning about new culinary techniques, flavors, spices from all over the world.<\/p>\n
On this occasion, they landed in Asia, more precisely in South Korea, and through the workshop they got to know the most important flavors and tried their hand at preparing two dishes that were presented to them by chef Nik\u0161a Boban. The workshop was held as part of the “Dispatch of Korean Cuisine Instructor to Overseas Educational Institution” project.<\/p>\n
The first course was steak in a special sauce with rice prepared in a traditional Asian way. First of all, the meat was aged in the marinade in which it was later prepared, and the students could very quickly enjoy what they had cooked.<\/p>\n
After finishing the first course, they started preparing tempura and pork and a lot of side dishes that characterize the cuisine there.<\/p>\n
Tasting the dishes, the students mentally teleported to the heart of bustling Seoul and thus experienced a part of a distant culture that future chefs must know.<\/p>\n
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