After rushing from class to class all day, braving the winter winds and bundling up against below-freezing temperatures, who wouldn't want to come home to a warm kitchen, filled with the smells of a Scandinavian winter supper? Thanks to the Lorna Sundberg International Center, 10 amateur chefs will get just this sort of warm welcome tonight.
The participants, a diverse mix of University students, exchange students and Charlottesville residents, will be part of a Scandinavian cooking class. Held in the international center at 6:30 p.m., the class will be taught by guest chef Ingrid Cordano, a University alumnus.
After graduation, Cordano dabbled in the software industry before she decided to follow her love of cooking by becoming a personal chef. Judging from her solid r
sum
, Cordano is well qualified to teach this class. After spending years preparing a week's worth of meals for Manhattan families, Cordano and her husband relocated to Charlottesville. Currently, Cordano is working to build a local clientele base for "The Red Apron," her personal catering service.
Tonight, Cordano will help participants prepare a traditional, three-course Scandanavian meal. On the menu is a beet and apple salad, meat pastries, and an oven baked pancake desert--complete with warm fruit topping. "The experience is hands on," said Judy Saulle, associate administrator of the International Center and event coordinator. "The students will observe Cordano and also pitch in with chopping, peeling, kneading and other meal-preparation tasks."
In addition to learning how to make Scandinavian dishes, attendees of the class will discover the Scandinavian culture and history behind the food they are making. During the preparation process, Cordano, who is of Scandanavian heritage, will be speaking about the meal's cultural background. Although attendance
for tonight's class has already reached its cut-off, Saulle said that a similar class will be scheduled if a long enough waiting list develops. "This class would be worthwhile to anyone with an interest in ethnic cuisine, and any skill level is appropriate,"Saulle said.
According to Saulle, tonight's chefs will be well rewarded for their hard work and studiousness. Following the class will be a feast featuring the fruits of their labor in the International Center dining room.
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