Cooking class in German
Cocina contemporanea
Contemporary Latin American Cuisine
Wednesday, September 22, 2010 at 19 h
with Sabine Hueck

In den Metropolen Lateinamerikas wie Buenos Aires, São Paulo und Lima arbeiten innovative Chefs an einer gelungenen Fusion regionaler und weltberühmter Spezialitäten. Eine Auswahl davon bereiten wir gemeinsam zu:

• Zum Empfang: 'Sakerinha' mit Limetten und roten Beeren, dazu Yakitoris, umhüllt mit Serranoschinken auf einer Chilisauce
• Kreolische Pizza mit frischem Thunfisch-Lachs-Sashimi und Basilikumvinaigrette
• Palmherzen-Reisnudeln-Fettuccini mit gegrillten Gambas und Tomaten-Konfitüre
• Schokoladenmousse mit Ananastartar und Karamel-Tonka-Streifen

Sabine Hueck is born and bred in the Brazil town of São Paulo which is known as the gastronomic capital of Latin-America. Sabine received her formal education in hospitality in Munich. Following this she attended many further educational classes eg. New York Institute of Culinary Education, Chiang Mai Cookery School, Blue Elephant ind Bangkok but also in Seafood restaurants in the Carribean and in the north of Brazil. Her bountless style of cooking is inspired from her many stations in her live which include Peru, Bolivia, Switzerland and Munich. In the year 1996 Sabine founded her own bakery on the Brasilian island town of Florianopolis. Ever since she has been self employed. For eleven years now Sabine works in Berlin as a catering entrepeneur, gastronomic advisory, cooking book author and cooking teacher. Her food, be it pastry or her hearty specialties combine asthetic diligence with an unique flavour. This unique flavour is the result of unexpected and precise combinations of ingredients.