At the start of November 2015 I took a master class in Asian Cuisine. The master class happened in a lovely Georgian restaurant Sareckela in Tbilisi and was led by a gourmet chef from Russia Natalia Chvileva. You can follow Natalia on her Facebook page: Touch to Food
The reason that made me to take participation in such master class was simple - I love to cook, I enjoy Asian cuisine and I have a food blogger section on my blog. Being a food blogger means just one - I'm always learning new things and I'm happy to share my knowledge with my readers (you). This master class was not only good for learning new things in Asian cuisine but also a good practice for my digital photography school project, so I took a tripod and camera and was ready to learn new things.
And I learnt a lot.
Ingredients for Asian Cuisine master class
You can see there are a lot of sauces and actually sauces are one of the main ingredients in Asian cuisine. Also we were using soybean noodles instead of rice noodles, and we were using corn starch, I believe those were my first two discoveries in this master class. Prior to that I knew just regular noodles made from flour and egg. Yeah and in fact I didn't know there are various starches, like I knew there is a regular starch made from potatoes, but that there are actually a corn and rice starch I didn't know.
Different spices for Asian Cuisine
Fried chicken filet
Asian noodle soup
Kitchen at restaurant Sareckela
Truffle flavored honey
We were not using this ingredient but visitors at restaurant Sareckela can get such precious flavor at restaurant Sareckela
Asian Cuisine - Rice noodles, fried vegetables and a squid
I submitted above picture as my entry picture of day 45 for my 365 photo challenge on Flickr.
The Bottom Line
Master classes are fun way to learn new things and socialize with like minded people, I will definitely take participation in other master classes in future.