Pencil & Fork
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This 6 week cooking and language course will give you a load of Spanish dishes and some great language practice, you'll be able to travel to restaurants in 21 countries around the world with a good understanding of their native language.
In this class
!Hola damas y caballeros! Want to be able to order confidently in a Spanish restaurant, impress somebody on a date or cook some delightful tapas, then this class is for you - and better yet, it is for absolute beginners!
Every new session you'll cover a new language topic, you'll get to grips with some of the key terms, before finally preparing and eating two healthy tapas.
By the way, this course is for beginners in cooking and Spanish language levels, so don't panic if you've got no experience in either!
David will be with you every step of the way, his famous patience and wealthy knowledge of food and the Spanish culture create a fun and fascinating environment to learn.
Now you can
In every session participants enjoy a tapas diner learning Spanish and they get 12 bilingual recipes at the end of the 6 weeks.
Soft drinks are provided, you're very welcome to bring booze, some people say it can bring out your inner linguist!
!Una fiesta! Juan Galbis, a Valencian restaurant owner, made the world's largest paella with help from some of his team. 110,000 people from the Valenian community were fed over the course of a few days, a Guinness World record, in 2001
Member since July 2016
Pencil & Fork
Response rate: 100%
Response time: within 1 day
Hola!, I'm David. I am a chemist certified from Harvard University in Science and Cooking. Working and living in Spain, France, Chile, the US, and UK, gave me the opportunity of learning from diversity.
I want to share with you my tricks in molecular gastronomy. It blends physics and chemistry to transform the taste and texture of food. The result? New and innovative culinary experiments.
Join me on this experience, do networking with guests from all over the world and have fun discovering endless possibilities working with food.
I am happy to accommodate any dietary requirement. This experience is BYOB.
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