This was the first big Learning Kitchen Event: It took place in Darmstadt, Germany. Our aim was to investigate in which way cooking competences can be used as a starting point for other learning activities. The project will investigate how cooking events can make older learners aware of their informal competences and motivate them to enrole in educational offers.

16 people from five different countries met in order to cook and to learn together. Our kitchen was a studio in the Bioversum, a museum dealing with nature. Onno and Dorothee, our hosts for this event, brought along the complete kitchen equipment from the Kochwerkstatt. So we had everything we needed, much space and a wonderful workshop atmomphere!

Silvia, Cecilia and Eni from Romania.

This is Neli from Romania.

 

 Simona, Dita, Bozena and Dagmar from Czech Republic.

Giuseppina and Simone from Italy - they do not belong to the partnership, but worked with us as our guests.

Elfi, Maria and Silvia from Austria.

Sonja from Austria - I am afraid, there was no photo from all of us.

Dorothee and . . .

. . . Onno from Germany, the host of our event.

Every team prepared a meal out of eggs and flour, milk or water, oil, butter, salt or sugar in order to introduce themself and their respective country. So we could enjoy different types of pancake, Schmarren and Pasta!  In addition to that we also tasted different food - from cheese to jam - every team has brought along from his country. We cooked and eat a lot, but we also took lots of pictures! This was also on the agenda of the event: How to document cooking processes, so that other persons can follow the instructions easily. See more of it on our YouTube-Site.

After lunch and a short break we met again for a little media-workshop with examples from films and photos about cooking processes. We also listened to the sound of cooking activities - for example the boiling of hot oil. This was a good preparation for our own work in the afternoon.

Here you can see all the food stuff Onno and Dorothee had prepared for our dinner cooking session. We planned to cook four courses: soup, terrine, roulade and pastry. We worked in - in terms of nationality - mixed teams and every team documented the cooking process.

Preparing the soup . . .

. . . with vegetable, meat and spices.

Fish terrine . . .

. . . made out of wonderful fresh trout. See the recipe.

Cooperation for . . .

. . . making pasta for an extra course.

Out of the pasta dough Neli and Silvia prepared “a little something” - crispy, sweet and very good!

Wild pig stuffed . . .

. . . with bacon and fresh beans - variation of an italian receipe.

Cecilia was the chef of . . .

. . .  the sweet cuisine - with an exeptional cake.

Eating together - has to be documented as well. 

The next day started with looking at all the pictures . . .

. . . and working with them on the computer.

Interesting and intensive work! Still it was only sort of an impulse for further activities. Have a look at one example.

We enjoyed the cooking event very much: in terms of intercultural exchange and friendship, in terms of learning from each other, in terms of the place and the food!