Small cooks grow.
Mangiandoeimparando is the cooking school I work with for a year now. It
fully interprets what the kitchen can give ten people who have never seen each other.
The first lesson is always the hardest.
Nobody knows no one, no one knows who does what in life, it is difficult to see how much passion you have for them, as for those who tow or simply come because it has received a beautiful course as a gift.
not matter, however, will be a success (or at least I hope so!)
The course "BASE 1" is carried out in seven lessons, one per week.
In the first six are addressed the basics of cooking:
soups, vegetables, pasta, rice, meat, fish, sweets and so on and so forth ...
while the last lesson runs a full menu only dagl'allievi.
As I said, the first lesson is always the hardest, as well as the need to establish human relationships, because the first lesson is about soups, knives, cutting vegetables, and knowledge about cooking in general, so much theory, little practice.
But a lesson well structured, it helps break the ice a bit 'with everyone and you begin to understand who the "Casanova" who "the enthusiast" who "the home" and those who just want to stressing the 'soul unto death! :-) Anyway
both are all welcome so COOKING MAKES BEST PEOPLE, and the last lesson of the course demonstrates perfectly.
Here are some passages in a class dealing with their seventh lesson.
First, the menu, almost all decided by them and fully executed by them only.
Beef tartar
RISOTTO WITH SAUSAGE AND REDUCTION OF BAROLO
MIGNON BEEF PIE CRUST
THE DARK SOFT
I warn you now that you will not see this link fondant cake ...
... then you'll understand why. :-)
The class is divided into three groups and given a meal to execute for the group.
Have fun!
The "Three Graces" immediately dive headlong for the production of dessert, because of flour, eggs, butter, chocolate ...
the "professionals" just kill a steer, and derive some beautiful fillets, ready to be transformed into a cult dish.
The "Gourmet" prepare the groundwork for a risotto, and the funds that will negl'annali.
this far so good, but what happens ???????
There seems to be the water inlet in here?
"No No chef ...... never ..... everything is alright!" How
not believe the smile of the "Three Graces"? Perfect
go ahead ... Good job ...
The fillets are ready to be browned and the waste of flesh ...
... being tartare!
One works and gl'altri look ...
also happens to work ...
... I've never understood this thing ...
"Houston ... we have a problem!
Certainly not water came in chocolate ...;-)
and the "Three Graces" I note that we are in the Christmas period, then
have made changes to the recipe to bake a nice yule logs !
And everyone is very excited about this!
Meanwhile, the thread is browned to perfection ...
... and the socket is shaped.
The team struts risotto with crispy cheese ...
... while the fillets are covered with the rind.
The risotto is ready, the fillets are baked e. ..
... the logs are lying on their cream ...
... better not to know what made the cream!
After three hours of efforts, flames, sweat, water and chocolate-mad ... 
Vedeno ... the results and feel the fragrance.
We will also have the dessert!
And finally ...
... is ready!
The boys fared beautifully, and showed that they could get out easily, from any culinary hitch.
But better yet, have shown that ten people outside can get to know each other and be friends only with the help of a couple of rings, some pot and the desire to spend time together.
This course ends well, like a fairy tale ...
... the group meets again to share recipes, in their homes, I do not know whether to tow, free time to commit, or simply because they have formed a beautiful friendship.
All I can say is:
and they all lived HAPPY, HAPPY WITH THE FULL BENCH
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