say the oldest of all, that everything has an end and that what it starts, or ends. Hey, it's going to be true because last Friday we had the last workshop of cuisine in the award of "Cocina del Mar Family" Frozen Bea Pereira Sotelo Cambre A Station.
air are combined in a strange mixture of emotion, to meet again with Bea, and sadness, knowing that it was our last workshop.
But e nseguida Bea divided the task and we all got to work.
For kids had reserved a surprise: Millesime delantanles of caps and chef, so wash hands after Iago and Paul started making shrimp skewers.
Bea was telling us his recent moves to Murcia and Belgium and, although slightly injured, neither wanted to miss the workshop with the children. were many tricks and tips you gave us. Ideas that crowd on my hard drive waiting to be tried and executed: sauces, accompaniments, Emplate, resources ...
The children were the major participants in these workshops. Paul learned a lot and above all in the kitchen must be able to combine patience, speed and organization. Discovered new flavors: soy, fish oil, marinades, curries, coated cereals, ...
Bea showed us how to prepare a graceful squid lollipops
shrimp brochettes with cereals
marinated mahi mahi
And the final farewells, latest photos and kisses, Bea brought us gifts for mothers and children. Bea thank you very much.
Paul did not forget this experience never
I still say you're a charm and I enjoyed like never before with your workshops as well as with those of Gonzalo . If you do not have to see the face of happiness that was me. Let's see if I get something much know this woman. I had a great time. I love hearing stories of people who have much to tell.
're a lovely person, try the product in an incredible way and your creativity and sincerity are welcome. See you soon at A Cambre station where, in a pleasant, Bea and John we offer a menu full of dynamism, flavors and now with the tastiest products of our land and season.
Frozen thank also Pereira and his media group for the hospitality. Paul and displays the Diploma with pride and hope for the recipe with all the winning recipes. Thanks
air are combined in a strange mixture of emotion, to meet again with Bea, and sadness, knowing that it was our last workshop.
But e nseguida Bea divided the task and we all got to work.
For kids had reserved a surprise: Millesime delantanles of caps and chef, so wash hands after Iago and Paul started making shrimp skewers.
Bea was telling us his recent moves to Murcia and Belgium and, although slightly injured, neither wanted to miss the workshop with the children. were many tricks and tips you gave us. Ideas that crowd on my hard drive waiting to be tried and executed: sauces, accompaniments, Emplate, resources ...
The children were the major participants in these workshops. Paul learned a lot and above all in the kitchen must be able to combine patience, speed and organization. Discovered new flavors: soy, fish oil, marinades, curries, coated cereals, ...
Bea showed us how to prepare a graceful squid lollipops
shrimp brochettes with cereals
marinated mahi mahi
And the final farewells, latest photos and kisses, Bea brought us gifts for mothers and children. Bea thank you very much.
Paul did not forget this experience never
I still say you're a charm and I enjoyed like never before with your workshops as well as with those of Gonzalo . If you do not have to see the face of happiness that was me. Let's see if I get something much know this woman. I had a great time. I love hearing stories of people who have much to tell.
're a lovely person, try the product in an incredible way and your creativity and sincerity are welcome. See you soon at A Cambre station where, in a pleasant, Bea and John we offer a menu full of dynamism, flavors and now with the tastiest products of our land and season.
Frozen thank also Pereira and his media group for the hospitality. Paul and displays the Diploma with pride and hope for the recipe with all the winning recipes. Thanks
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