Great opportunity to have a guide take us though the market to buy much of the food we would be cooking. He explained what much of the food was and how to pick the best food. He also took us to areas... Like the meat section where they sold live frogs, had whole hog heads, tails, esophagus, tofu soaked in chicken blood and then cooked...all stuff we did not buy. We then went to the school where they had a classroom setting where the chef demonstrated the dish that we then went to our station and cooked. It was great as he gave neat tricks on chopping, talked about good substitutes if you couldn't find an ingredient, etc
Another fun aspect was being a part of an international group. There were two from Argentina, two from Switzerland, 2 from Toronto, 1 from Trinidad, one from Australia and of course me from USA.
Starting with a lesson in ingredients in the market.
Looking at all the kinds of rice
Thai bananas are the really small sweet ones
Interesting mushroom. When you peel it a traditional type mushroom results
Looking at the many kinds of mushrooms
Wide flat noodles that get cut to any width you want. This was used in the first dish we cooked
Lecture, demonstration room
My working station
Some results
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