Cooking at the Culinary Institute in Cracow, Poland
Monday November 2, 2009
Cooking at the Culinary Institute in Cracow, Poland was one of the experiences I had while on a Poland Culinary Vacation to Krakow and Zakopane this summer.
Chef Marek Widomski, Culinary Institute in Cracow
© 2009 Barbara Rolek licensed to About.com, Inc.
English-speaking chef Mark Widomski is the founder and director of this state-of-the-art school where classes can be tailored to a student's skill level and interests.
Take this virtual tour of the school for links to the recipes we prepared, including Christmas Eve beet barszcz made with beet sour, ryemeal soup (zurek) made with rye sour, potato-cheese (ruskie) pierogi, herrings in oil, herring rollmops, stuffed cabbage (golabki) with tomato sauce, and steak tartare.
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Chef Marek Widomski, Culinary Institute in Cracow
© 2009 Barbara Rolek licensed to About.com, Inc.
English-speaking chef Mark Widomski is the founder and director of this state-of-the-art school where classes can be tailored to a student's skill level and interests.
Take this virtual tour of the school for links to the recipes we prepared, including Christmas Eve beet barszcz made with beet sour, ryemeal soup (zurek) made with rye sour, potato-cheese (ruskie) pierogi, herrings in oil, herring rollmops, stuffed cabbage (golabki) with tomato sauce, and steak tartare.
Sign up for the Eastern European Food newsletter
Check out the Eastern European Food forums
Follow me on Twitter
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