{"id":110936,"date":"2017-05-15T10:36:41","date_gmt":"2017-05-15T08:36:41","guid":{"rendered":"https:\/\/medios.uchceu.es\/actualidad-ceu\/?p=110936"},"modified":"2020-12-11T11:56:40","modified_gmt":"2020-12-11T10:56:40","slug":"gasma-a-magnificent-place-to-cook-delicious-dishes","status":"publish","type":"post","link":"https:\/\/medios.uchceu.es\/actualidad-ceu\/en\/gasma-a-magnificent-place-to-cook-delicious-dishes\/","title":{"rendered":"Gasma: a magnificent place to cook delicious dishes"},"content":{"rendered":"

Last Saturday I had\u00a0the chance to visit one of our university’s three\u00a0campuses in the Region of Valencia, which is in Castell\u00f3n de la Plana<\/strong>, and attended a cooking workshop directed by the students of the Degree in\u00a0Gastronomy<\/strong><\/a>. Thanks to Campus Life<\/strong><\/a>\u00a0I had a great day in the kitchen learning how to make Spanish recipes and at the same time, meeting new friends!<\/p>\n

We departed at 11 a.m. from Alfara del Patriarca. In these\u00a0activities I always\u00a0see many Taiwanese students participating, among the Spanish and French – I think because they are interested in knowing the differences between the food culture of the West and their country. We had\u00a0to choose either to go to prepare a\u00a0paella<\/strong> or tapas<\/strong> (appetizer dishes complementing the main menu in restaurants). Since I have already talked to\u00a0you about paella on my previous posts, this time, of course, I will show you some amazing Spanish tapas.<\/p>\n

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When in\u00a0Gasma…<\/h2>\n

After a short introduction, we were divided into groups according to what dish we wanted to prepare. Every cook received an apron and a cooking brochure with details of the four different dishes including traditional paella<\/em>, patatas bravas\u00a0<\/em>– potatoes in tomato and aioli sauce, morcilla<\/em> (blood sausages) rolls and mussels vinaigrette<\/em>. Of course, we were there to\u00a0learn all the techniques.<\/p>\n

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At first, I stayed in the morcilla<\/em> rolls workshop. Our instructor was Camilo from Bolivia<\/strong>. The chefs were\u00a0current students and they were\u00a0very friendly explaining us the steps and sharing their experiences in the kitchen.<\/p>\n

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Two\u00a0hours went fast and the lunch was ready. We were all satisfied and hungry, as you know that the Spanish usually have lunch quite late. Then the surprise came from the head of the kitchen: a delicious dessert – chocolate mousse with cookies and strawberries. Believe me, we were\u00a0all full!<\/p>\n