What does it like learning how to cook like a master chef at one of the most prestigious cooking class in the UK?
Wanna find out? Let’s hear So Jung’s next experiential learning story at Jamie Oliver Cooking Class! .
Thursday, 21 December 2017 . “First and foremost: I like cooking. I’m not sure if I love it, since I don’t do it so often to know, but I do enjoy my time when I do. I’ve helped my parents (and occasionally my siblings) ever since I was a kid, and once had that weird obsession with cooking videos on YouTube (especially those for sweets and desserts), so I’m quite familiar around the kitchen. Definitely not adept, but familiar. .
So being in the kitchen of Jamie’s with a bunch of other people to make pasta, feeling completely intimidated and scared, well, that feeling wasn’t too new (now that I think about it, I get nervous much too often). .
But once my hands started moving, it wasn’t too bad, and I got into the rhythm of kneading and folding. Then we started on the sauce: creamy mushroom. The recipe was actually really simple and easy, but I was kind of worried I would mess it up. .
We rolled our doughs through this machine that I forgot the name of and put it through again to make some long and thin pasta.
With the other half of the dough, we cut them up and made them into little bowties. After boiling them and adding them into the sauce (in which I accidentally burnt myself; graceful, I know), we were ready to serve and eat them.” (So Jung)
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