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ket, we could only hope our classroom ex- intern Reese, prepped dishes simultane-
perience would equal it. It did indeed. ously, at different workstations – just as
We gathered by the bar for a glass of they would in a real professional kitchen.
crisp white wine and donned our profes- We moved among them, working and
sional chef’s white coats. It would be our watching, as the dishes came together.
only wine until we sat down at the chef’s We learned how to clean fresh an-
table for our lunch starters. After all, we chovies, slipping out their innards and
would be working in a kitchen with a lot of backbones. Later they would be dusted with
sharp and hot objects. flour, dipped in egg, and fried for seconds
Our Mimo class was much different from in hot canola oil. A delicious classic starter.
most we’ve experienced. Instead of a chef We chopped onions and beets. Chef Eric
demonstrating cooking techniques in front pulled out a portable propane blow torch to
of a group of students, Mimo’s lessons were char a large tomato, making it easy to wipe
like being part of a working restaurant away the skin with a paper towel. Then he
kitchen. Each of the chefs, along with their passed the torch to adventurous students
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