Part Seven: Buenos Aires, Argentina
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returned to the Institute the following afternoon, and of
course the setting up was much more relaxed, since we were already
accustomed to the venue. Maria informed me that her husband Alberto
(Pipo) Lernoud was going to be my translator tonight,
and that since he had attended the class the night before, he felt
confident that he could 'keep up' with me in as close to real time
as possible. The students assembled at 6.00 pm, and off we went!
cooking, speaking and waiting for a translator can be a challenge,
but Pipo did a grand job! By the way, he is a world board
member of IFOAM (International Federation of Organic Agriculture
Movements) and is credited with opening the first Organic Internet
Supermarket in Latin America, here in Buenos Aires (email@example.com).
vast food knowledge coupled with his good command of English made
for a seamless and entertaining translation of my question and answer
session after the class. The class consisted of student chefs enrolled
at the Institute. They were an impeccable group - respectful,
inquisitive, intelligent, and immensely gratified by the class and
especially the delicious meal, which was devoured with relish in
Their questions were some of the best I had
ever come across in a class. They were passionately interested in
food! I had introduced them to the classic Indian medical science
of Ayurveda, and how various spices can have subtle effects
on the human organism. They were also particularly intrigued at
the concept of the connection between consciousness and cooking,
and how the mindset of a cook determines the quality of food and
the effect it will have on the consciousness of those partaking.
the conclusion I was mobbed by students asking me to sign my autograph
on their class notes! The staff at the Institute had gone
to a lot of trouble printing up certificates for all those attending
the class. I had a lot of fun handing them out, and so too did the
students in receiving them! When the room was quiet, and the last
student had shaken my hand, I sat down and did two consecutive in-depth
interviews with reporters from two popular Argentine food magazines,
Mesa Una and Cuisine & Vins.
After having a little taste of what I had cooked, I exchanged
hearty farewells with all the staff and returned to my chilly room
for a well-earned sleep.
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