Transcript “Good cooking takes time. If you are made to wait, it is to serve you better.” Together with Peter Franke, a famous.

“Good cooking takes time.
If you are made to wait, it is to serve you better.”
Together with Peter Franke, a famous chef of our
regional kitchen, we created a healthy, balanced
and delicious menu. We concentrated on the
use of products of our region, the so called
Spreewald. After an exhausting, cold journey we
arrived at Mr. Franke’s herb garden, where he
welcomed us with a home-made, warm pumpkin
punch.
On our first day we dealt with the theoretical
aspects (recipes, preparation, equipment and
work-sharing). For each course of our menu we
assembled a special brigade. Due to the
competent help of Mr. Franke everyone of us
knows what he needs to do in Denmark. Finally
we enjoyed a self-made hotpot and a sample of
our dessert, Buttermilk Pancakes with
applesauce. Needless to say, we cleaned the
whole kitchen up so that we could start afresh the
next day.
On Wednesday we learned how to cook and how
to serve our meal properly. We noticed that a
good timetable is the essential thing. Someone,
who thinks that the dessert is the last thing to
prepare, would be wrong. After some little and
some big steps the entire menu was served on
time. At first a quintet of gherkins whet our
appetite. Afterwards we got the pleasure of trying
a spicy horseradish soup, which made some of
us cry. The main course was relatively simple herb curd with peeled potatoes and linseed oil.
The buttermilk pancakes (from a secret recipe)
completed the delicious meal.
After two eventful days our group feels well
prepared for the cooking in Denmark and we are
looking forward to bringing our local dishes from
the “Spreewald” to other nations.
Lisa Münster and Erik Zschieschang, 28th January 2010