17.30 - 22.00
Thereafter, Executive Chef of NH Prague City, Daniel Bukowski, and Sous Chef Martin Úradníček, awaited us in the kitchen. They introduced the meals that were on the agenda: Minestrone Calabrese, Fregola Sarda con Frutti di Mare and Crème Brulée. We started to prepare the dessert first, to allow it to cool down. The creamy Crème Brulée was poured into small porcelain bowls which were then baked in a roasting pan filled with water. In the meantime, some of us were cutting various kinds of vegetables for the vegetable soup Minestrone, while the others worked on the special Sardinian pasta – Fregola di Sarda. Along with octopus and prawns, it looked really promising. Having finished the preparations and asked all the questions we had in mind, it was time to move to the hotel restaurant.
The dinner, consisting of the courses we helped to prepare, was a real pleasure. Not only did it taste delicious, it also looked great. We would like to thank the hotel NH Prague City, namely the two chefs and Lucie Šafandová, who organized the event for us, for this enjoyable experience.
