Chef Parade Cooking School
On Thursday morning, the group got up early for a bit of breakfast and then a brisk walk to the Great Market, where we met Gary our tour guide and cook. He toured us around the main floor of the Great Hall, where we saw meats and cheeses, fruits and vegetables. We stopped at a strudel stand. There were at least 15 different types of strudel to sample and nearly everyone had a slice for themselves. The Great Market Then we headed upstairs. There were little stalls selling all kinds of Hungarian souvenirs. On the same floor are food stalls. This building has a lot going on. Down in the basement is an Aldi, but also the fresh fish (live) market and the pickle stands. We headed outside to get into cabs and headed out of downtown Pest to the Chef Parade kitchen. Chef Gary preparing the serving station. We prepared Mushroom Paprikash, Gulyash, Green Pea soup, as well as two types of dumplings - regular and gluten-free. Of course, there was dessert, as well - Gerbeaud.
