Czech Republic
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Read more: Day 3: Blending inToday was such a rich blend of flavor, history, and engineering, it honestly left me in awe of just how layered Czech culture really is.…
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Read more: Cooking + CastlingToday was by far the best day of our trip yet. We started the day with a cooking class where we learned how to make…
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Read more: [Roc]atouilleToday Roc and I went on many adventures. We learned how to chef up some czech dumplings and learned that they are in fact nothing…
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Read more: From Traditional Culinary Arts to the Grandeur of Prague CastleOur third day in Prague began with a hands-on cooking class, where we prepared a traditional three-course Czech meal: kulajda (a creamy mushroom soup), Carlsbad…
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Read more: Past to Present in Pražský HradFollowing our morning-midday cooking class at Ola Kala, we crossed the Charles Bridge over the Vltava to Malá Strana, the Lesser Town. Atop the hill…
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Read more: Liberation Day, Food, and Lesser TownHappy Liberation Day! On May 8th, 1945, the Czech Republic was liberated from German occupation. The country was actually liberated by both the U.S. and…
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Read more: Cooking and TouringToday began with a three course cooking class featuring traditional Czech dishes. We learned how to make a mushroom potato soup, a bread dumpling and…
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Read more: Castles and CannoliToday, we had the opportunity of visiting Prague Castle, and St. Vitus Cathedral was probably the most beautiful building I have ever seen. It fascinates…
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Read more: Czech Food and CastlesToday we had a cooking class where we cooked a traditional 3 course meal. It included Bramboracka, a potato soup, Svickova with beef and Karlsbad…
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Read more: Mushrooms in Czech cuisineToday’s program began with a cooking class at Ola Kala, a cooking studio that teaches Czech recipes to tourists. I found it to be an…
Swanson School of Engineering 