Two months ago, our company had a little “cook-off” event, meaning colleagues and selected business partners gathered to cook a three-courses-dinner together. A professional chef prepared the recipes and ingredients beforehand and instructed everyone that evening.

Of course, not everyone participated in cooking equally intensive but it was still a fun evening and the food was great.


We had salad with goat cheese and honey glazed nuts as entrée. As maincourse, vegetarian pasta with mushrooms and truffle or veel with mashed sunchoke and pakchoi. For dessert, there was mousse au chocolate, berry sorbet and hazelnut-ginger-crumble.

Unfortunately, I wasn’t feeling well (back pain) that evening and went home after dinner – and without dessert. 😦


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