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Culinary school in Europe: Culinary Arts Academy

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IndustrySpecial Delivery! Ambassador of Costa Rica flies in local ingredients for authentic meal

Our Term 4 Cuisines of the World class received an authentic lesson in Costa Rican cuisine thanks to the help from our friends at The Embassy of Costa Rica.

His Excellency Ambassador of Costa Rica, Dr. Rubén Salas Pereira joined our students at our Le Bouveret campus to help organise a very special culinary lesson and competition. The renowned TV host and Costa Rican Chef Ms. Doris Goldgewicht filmed and broadcasted a personalized recipe for our students in the demo kitchen. The students were then split into 8 groups of 2 to recreate the Pejibaye Soup with Coconut Milk recipe.

Pejiballe Soupe with Coconut Milk

The pejibaye (peach palm fruit in English) is a unique fruit that grows in Costa Rica. As it is very difficult to find in Europe, the Ambassador of Costa Rica had it specially flown in for the occasion!

Pech Palm fruit Costa Rica

The Ambassador selected the winning recipe based on 3 categories: flavour, texture and colour. Ms. Xuefei Wang and Geraldine Chew were selected as the winners of the competition and congratulated by the Ambassador and his wife.

Ambassador from Costa Rica cooking in Switzerland

Swiss Education Group and the Embassy of Costa Rica close collaboration helps enrich the education of our students and we look forward to continuing to work together.

 

Pejibaye Soup with Coconut Milk

1 chopped onion
1 chopped celery stalk
1 pepper
10 lemon leaves
1 tablespoon lemon zest
2 garlic cloves
3 cups chicken stock
1 ½ cups coconut milk
4 pejibayes (3 cooked, peeled and finely chopped. Reserve one for decoration)
salt, pepper, cayenne pepper, sugar to taste
oil
spring onion finely chopped to decorate

 

Put pepper over the flame of the stove until black. Put it in a plastic bag, peel the skin off and remove seeds. Reserve for later.

Fry the onion, celery and garlic in oil. Season with salt and pepper. Add the pejibayes and the crushed lemon leaves.

Add the chicken stock, the coconut milk and the pepper and let cook for 10 minutes. Take out the lemon leaves, blend the mixture and strain. Let it cook for a few more minutes and season if necessary.

Decorate with the remaining pejibaye, lemon zest and spring onion.

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