My City May 2023

STUDENTS REFLECT

I am grateful for this experience. I enjoyed the food in Spain and taking classes at the CIB. The instructors there were great! We learned about creativity using ‘mind maps’ to help make different food dishes." Julie Garza-Sakalis "I have always been an avid traveler. Studying abroad in Spain was an incredible enhancement to both my education and career. The opportunity to absorb so much information as well as make anthropo logical observations outside my home country changed my life and will undoubt edly give me a step up in the job market." Kyra Richardson

CHEF MARK HANDY SAID THE CIB INSTRUCTORS WERE IMPRESSED BY THE MOTT CULINARY STUDENTS, PICTURED HERE AFTER RECEIVING THEIR COURSE COMPLETION CERTIFICATES.

Florence, Italy," he shares. "The pandemic hit and we had to cancel. It was very exciting to finally get to Barcelona." According to Handy, the relationship and education level of the students and administrators at the Culinary Institute of Barcelona was outstanding. "They were very impressed with our students," he shares. "I believe an exchange program will come out of this and we will have a future relationship. I was asked if I would do the trip again. Yes, I will!"

As a chef, the trip for Handy was “like being a kid in a candy store – there were bakeries and coffee shops everywhere! Lunch was included in the education program so they sent us to a different restaurant every day. The experience was great. We were seated in a private room at the restaurants and the chef would come and talk to us." For both Handy and the students, their last night in Barcelona was one to remember and very special. Greg Campbell, the pastry chef at Mott Culinary Institute, had donated $500 to do something special for the stu dents. Handy used that money for their last dinner at Restaurante Port Vella, a star-rated Michelin restaurant located in the harbor. It was a chilly night but the sea was warm so they sat outside overlooking the water. The scrumptious meal included a variety of sea food – lobster, calamari, oysters and salmon. A “mystery meat" was served (pork shoulder) with goat cheese salad and carrot cake for dessert. "It was a great experience!" Handy exclaims. According to Handy, the study-abroad trip was a work-in-progress for a couple of years. "In 2019, a group was going to go to

THE MCC STUDENTS ENJOYED SOME EXCEPTIONAL DISHES WHILE IN SPAIN, INCLUDING CARAMELIZED DUCK LIVER TERRINE AND PRAWN CROQUETTES.

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