Submitted by Avalon Greene on the 2017 winter session program in Barcelona, Spain sponsored by the Horn Program in Entrepreneurship…
One night during this second week, our guide organized a cooking class for the group. We made pan con tomate (tomato bread), potato and egg quiche, chicken paella, and Crema Catalan (creme brûlée). Asumpta, the cook who helped us, was so warm and friendly and very passionate about the art of cooking. Everything tasted wonderful and we got to learn about all the different spices and ingredients they use, such as fresh tomatoes, olive oil, cumin, garlic, etc. We even got to use a blow torch for each of our creme brûlées! I’m so glad we were able to enjoy this experience and it’s something I would love to do again.