Internship with Cooking Classes in Rome

Heather Buffo
November 27, 2013
This is Andrea chatting with a student while they cook the second course. Andrea includes a lot of useful information in his lessons, for example that it's better to cook garlic with the skin on because the skin contains antioxidants that are good for your heart health. This broccoli is delicious when cooked down and used as a "sauce" for pasta. Everyone helps with the food preparation. Andrea serves eggplant parmesan as an appetizer in these little bowls. Andrea gets all his food from a local market and nothing is pre-prepared before the classes. Everyone got to help with the dessert. The eggplant is sliced thin and fried before being assembled with cheese and sauce for the eggplant parmesan dish. Andrea always writes the menu for the class on this chalkboard. I love bell peppers and the beautiful bright color they add to a dish. This is the table where everyone eats after we finish cooking.

I chose to do an internship this semester with Cooking Classes in Rome, where I assist Chef Andrea Consoli and his wife Erica with classes they teach to study abroad students in the evenings.

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Heather Buffo

<p><span style="color: rgb(29, 29, 29); font-family: Arial, Verdana, sans-serif; font-size: 12px; line-height: normal; background-color: rgb(237, 237, 237);">Heather is a junior majoring in Neurobiology at Harvard College in Cambridge, Massachusetts. At Harvard she volunteers with CityStep, a community dance program for middle school students in Cambridge, plays club field hockey and lacrosse, and is a member of the Kappa Alpha Theta Greek-letter fraternity for women. When she&#39;s not at school, she&#39;s traveling as much as possible--Heather has been traveling outside the States every year since 2007. However, this Cleveland native is a homebody at heart and can&#39;t get enough quality time with her cats and a good, trashy romance novel.</span></p>

2013 Fall
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Harvard University
Biological Sciences
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