Submitted by Jenna Haley on the 2013 winter session program in Paris, France and Geneva, Switzerland sponsored by the School of Nursing…
Yesterday we had the wonderful opportunity to take a French cooking class to aid in our learning of French diet and culture. We were taught how to cut and stuff a chicken, which we stuffed with black olive truffle and then chopped celery root and potatoes. While cooking, we discussed the differences in American and French cooking, especially about the freshness of French ingredients. We enjoyed a lovely traditional French meal, with several courses of salmon, chicken and dessert! All of us were very satisfied with our hard work and will greatly miss French cooking.
