If you ever get the opportunity to shadow a chef. Just do it!
chef Francisco has been running this school for 16 years. During the day he and his staff have 50 culinary students from 18 accredited university’s and at night he invites the tourists to help fund the school. It’s brilliant albeit exhausting for the staff.
I could go on and on but It’s 3 am an sleep evades me. Hopefully…the drunk singing “o solo mio” (badly) will pass out soon and I can finally sleep.
there were 4 classes of 12 going on tonight. Our group had the big boss as our chef/instructor.
first fun fact: the two most widely used spices used in Tuscan cooking? Anyone?
ground black pepper
I thought garlic would be there but …nope!
2nd fun fact…
there’s a way to cut an onion and you won’t cry. Im happy to demonstrate because I now have skills.
we started with home made, from scratch lava cake!
3rd fun fact
its not ok to lick the spatula in a cooking class …oops
After “ramekining” your chocolate yummy ness… you freeze them! Solid! Hence the reason we started with desert.
then you back them ….welcome lava !
Our menu: Vegetable flan, fresh pasta, chicken Marsala, sausage white Ragusa, and chocolate lava cake.
we had a lot of fun! Laughed a lot and ate well! Learned so many new things. Take in a class at the Chefactory when you’re in Florence it’s a great way to experience the food of Tuscany!
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