Submitted by Carolyn Jones on the 2013 fall semester exchange program with the Swiss School of Tourism and Hospitality…
After a special class yesterday, I went into school this morning exhausted and not anticipating anything else to look forward to. As usual, I was quickly proven wrong again when I went into my service class greeted by an array of colorful vegetables and herbs next to a flambé lamp. It was our best class yet. We spent 2 hours with our eyes glued to beef stroganoff, shrimp scampi, veal escalope, and crêpes suzette in magnificent flambées. The scents were just as amazing as the flames themselves, and the final products were delicious. My class only consists of 8 people, so there was something special about all of us being gathered around our teacher while eating and trying new flavors and cooking techniques together. The only experience I had with flambé was at home in Boston at an annual chocolate buffet during the holiday season. It has become one of my favorite holiday traditions, so I left class completely happy and nostalgic.
