My City May 2023

THE CIB CLASSES INCLUDED CHOCOLATE, MOLECULAR GASTRONOMY, FERMENTATION, AND A SPECIAL “FIELD TRIP” TO AN ANCHOVY FACTORY.

STUDENTS REFLECT What the trip meant to me was being able to see anoth er culture through other people's eyes. The trip to Spain was eye-opening and boosted my confidence for future trips." Lillian Canavesio This was a chance to see something you genuinely would only see once in a lifetime. It opened my mind to a new world. Inter esting." Gabriel Hinojosa

Molecular Gastronomy, Fermentation and cooking classes. They also attended a couple of Creative Thinking classes including “Change and Innovation” which was to help prepare the students for change. They also took classes in Catalan cuisine, which relies heavily on ingredients popular along the Mediterranean coast. "The classes were very different from classes in the U.S.," said one of the students. "Their approach was not traditional." In the afternoon, the students would prepare food using the skills they had learned in the morning class. As part of the educational program, the students had the opportunity to visit a farm-to-table olive farm where they learned how olives are processed and also enjoyed

olive oil tastings. "It is a very prestigious and high-quality oil farm that has won compe titions in Italy," Handy reports. "The whole tasting process was similar to a wine tasting. It was such a beautiful day to be outdoors – the temperature was in the 70s." The students also spent a day in north east Spain near the border of France, where they visited an anchovy factory. The group learned, among other things, how to clean anchovies. They traveled all day to get there and visited a Michelin restaurant where they were served a nine-course meal and viewed a demonstration about regional honey pro duction. The group also had free time for explor ing Barcelona. "We took in some tourist

19