Master Class for a Pharmaceutical Company

In addition to the standard lessons, we loved to hold non-standard events as well. For example, one of our clients ordered a seminar for doctors from us, which ended with a culinary master class. Andrey Gavrilyuk, the chef of La Veranda restaurant, prepared a special menu: fish and vegetables in tagine and salad with couscous, oranges, and chicken. The guests of the school learned to steam couscous properly so that it was airy and fluffy, to prepare a delicious salad dressing from orange juice, to clean and cut fish, and to marinade chicken. During the lesson, we used our school favourite – traditional Moroccan tagine. Tagine is not only the name of cookware of a special shape, but also the name of the dish. Konstantin Vidoborenko picked up French wine Blanc la Vieille Ferme from Goodwine. The final part of the lesson was lunch for the guests of our school.

Lesson recipes:

• Orange and chicken couscous salad
• Odessa zander tagine with vegetables

Photos from the lesson