Argentine Cooking Lessons

My program organized an excursion to a culinary school, where we could participate in a cooking class creating various flavors of Argentina. The chefs of Sibaritas Academia Culinaria y Agro Negocios were our hosts.

We arrived late morning ready to start preparing a refined Argentine lunch. We began by splitting up into three groups. My group was lead by the head chef. The other two groups were lead by two promising students. My group prepared the main courses of the meal. We began with the filling for the empanadas. Later we learned how to fold the dough around the empanadas.

LEFT: Head chef adding to empanada filling
RIGHT: Empanada team.
They were beautiful!...most of them :/

My group also prepared the baked potato wedges, and flambeed salsa served over the grilled steak later. 

Group two prepared all the side salads: potato salad with homemade mayonaise and a beautiful green salad. 

Group 3 prepared the bread sides and dessert: homemade bread rolls and salsa on top, and crepes filled with dulce de leche. 

 While most of the food was baking, Group three leader and culinary student lead us through the school's garden. Home grown vegetables, edible flowers, small vineyard, olive trees and chicken coop. They also walked us through the process they use to make their Extra Virgin Olive Oil which they package and sell.

Some of us could not resist when we were invited to eat the grapes right off the vine. They were delicious. 

After the garden tour, the chefs called for two volunteers to be the planchadores (aka masters of the grill). 

The steaks they had us grill were impressive. Some were way too thick to grill. Some were left practically raw afterwards, but most of them were juicy and delicious.

This was the finished products of my group: empanadas, baked potatos, rice and steak and salsa. 

This was the finished product of all the groups (minus dessert). It was amazing. I dream about lunches such as this...especially the steak!

The school awarded each participant with a certificate of participation and completion of the course.

Upon my return the same afternoon, the culinary marvels continued. The next cooking lesson took place in Marcos' (Maddie's boyfriend) family's house. Marcos' mother was happy to host Maddie and I as she taught us her ways around making homemade candy filled chocolate eggs for Pascua (Easter), which she later elaborately decorated. Unfortunately I was not in town during the decorating party. 

Our first creations were egg sheep! And yes they are filling with candies as well. Marcos' mother was determined to recreate an entire scene she saw online with sheep on chocolate egg hills. It was adorable. We only got this far. 

The next products were the basic eggs which were later decorated for gifts and decorations for Easter. The whole process was spectacularly clever and it is definitely a tradition I am bringing home. We have evolved from coloring hard boiled eggs...chocolate eggs taste better!