It is always a pleasure to have them back!
The chefs are back to Lebanon for a professional culinary seminar at Le Cordon Bleu which opened recently in Tabarja – Jounieh. The four-week seminar, during July-August 2017, not only included classes with professional chefs but also cooking sessions with local people.
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- Learning Ain Zebdeh’s specialty: potato kebbeh
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- Making jam tart with Noha
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- Grapes…anyone?
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- We did it!
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- Noha’s sister grilling the potato kebbeh
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- Learning Ain Zebdeh’s specialty: potato kebbeh
The collaboration between FHF and the Chefs’ Cut continues for the third year: Chefs from around the globe participated in two cooking sessions with hosts on darb el karam – Food Heritage Trail in the West Bekaa, and harvested seasonal fruits with a local farmer from the Shouf trail.
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- Making pumpkin kebbeh with Lina
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- Making pumpkin kebbeh with Lina
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- Pumpkin jam in the making!
The experience was fun as always, and the hosts were happy to receive the guests – in their houses this time! – and share valuable information about their local cuisine and ingredients!