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vented in Catalonia. Shopping done, Chef Arantxa led her
Like most cooking classes, ours began hungry group to La Vera restaurant in a
with a visit to a historic municipal market stately, historic building that once be-
nearby where the locals buy their fresh in- longed to royalty. Above the restaurant, we
gredients. The benefit of going to the mar- found ourselves in a large room with an im-
ket with a local chef is learning the ins and pressive full kitchen. There, the chef’s as-
outs of dealing with vendors and selecting sistant had already prepped and set up
produce and other ingredients. While the cooking stations for the eager students.
chef bought cheese, we sampled some of We scrubbed our hands and donned our
the dozens of olives on display. aprons. We were ready to work and learn.
86 WINE DINE & TRAVEL MAGAZINE FALL 2024
