Iâ€™ve been wanting to attend a cooking course ever since I can remember. Iâ€™d always imagined it would be in the South of France, that the weather would be perfect, and Iâ€™d consequently spend the afternoon sipping wine, reading, and taking leisurely strolls. That dream is still on my bucket list, but in the meantime I found something that fit right into my schedule – a course at the Mediterranean Culinary Academy. They have a few to choose from at the moment, as well as a couple of one-off workshops that focus on a specific dish Â (e.g. pasta) or cooking techniques (e.g. braising).
Thereâ€™s quite a bit to choose from even when it comes to the courses – from the cuisines of coastal France and Spain, to the cuisines of regional Italy, or the cuisines of the Maghreb and the Arab Levant. There was something about a memorable meal on a balmy summer night in Greece that steered me towards the Cuisines of Greece and Turkey.
The courses run over 4 weeks, with weekly 4 hour sessions that include time to eat what youâ€™ve just cooked and chat over a glass of wine or two. During the sessions you learn a little bit about the history of the area, and that helps you appreciate the subtle differences in the flavours youâ€™re about to recreate. Itâ€™s good to remember that each dish is the result of the cultural heritage of the particular area. That doesnâ€™t just mean that the ingredients must be available, but also depends on the lifestyle, how long the inhabitants could be in the area, the political ongoings, the weather, the soil, and the means available to the locals.
Thereâ€™s something about these recipes that felt deeply familiar, like a life I knew – and simultaneously, they tasted exotic and foreign, new.
Of course the chefs – Michael Camilleri, Stephen La Rosa, and Keith Abela – make it look easy. Their patience, enthusiasm, guidance, and light-heartedness are choreographed into the lessons. Besides going through the recipes at hand, youâ€™re also encouraged to observe knife techniques and learn general tips and tricks. The MCA kitchen is super comfortable to use, and quality tools are at hand to make your life easier. Obviously the experience here is rather luxurious compared to cooking in your own home. Someone else has provided the ingredients and anything else you might need to prepare the dishes. It is communal and you can ask questions at any time. Youâ€™re also being supervised in a way, so that if youâ€™re about to make a mistake or need help before messing things up, someone if there to catch your fall, or stop your pie from burning as it were.
Iâ€™ll never forget the first lesson where Chef Stephen La Rosa demonstrated how to butterfly a fish. My first thought was: no way, baptism of fire, Iâ€™m going to make a mess, my fish is never going to look like THAT. Surprisingly, by following the simple steps, every one of us in class got it right. We delicately removed the fishâ€™s spine and other bones, replaced its guts with fragrant wild greens, closed it up and cooked it beautifully. I have rarely been so proud of myself in the kitchen. Itâ€™s amazing what a good demonstration can do.
During the second lesson, we were teamed up and given 3 or 4 recipes for each team. There were no demonstrations this time (which I found a tad disappointing) but by the end of it, we all completed our recipes successfully. Needless to say, there was a huge feast at the end of the lesson, more food than we could handle, so we all ended up taking a doggy bag home to relive the flavours again the next day.
Overall I would say that if youâ€™re into cooking (and eating) this is a course that will continue giving after it is over. It helped me rediscover my cooking mojo, recognise what tools I needed to help me cook better, and regain confidence in trying out new flavours. A course that provides knowledge and joy that is well worth it in cost, time, and effort. Thank you, MCA for a very pleasant experience that will keep on giving.
Level: Competent cook with basic skills
Value: This seemed too expensive at first, but considering the experience, the quality ingredients provided, and that dinner (i.e. the fruits of your labour) + wine is included – overall it is a fair price
Venue: Itâ€™s not so difficult to park close to Sappers Street after 5:30pm, the kitchen is well-equipped and very comfortable to use
Chefs: Knowledgeable (with specialisations in different fields), easygoing, approachable, patient.