It was fun, I was the only male (35) who participated in the course, the fellow cookers were a group of six Australian ladies and a lady from the US :-). Mona, the chef is a strict ;-) - but at the same time - kind teacher, Allison, the translator knows a lot about the Moroccan cuisine, we were provided a lot of pieces of "insider" information, e.g. why to wait with whitening almonds till cooking in Essaouira. The knives at the cooking school could be somewhat sharper, however since, as we were told, in a Moroccan home there is one single small knife and all the cooking is done with it, by no means it can be a valid complaint. I got tricked during lunch :-) as after having eaten the zaalouk I prepared, first I was served some raw vegetables in a tagine that looked identical to mine and then I got my real tagine with my lamb tagine with the almonds and dates, the food was deliciious. The visit to one of the spice shops of the souk was really cool, I had a great time in l'Atelier Madada ;-).
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