Planet Spermalie 2.4

Yesterday it was the second day of my theme week "in honor of grandfathers and their gardens". As I told you, it's my goal to make every day one dish with the vegetables of my grandfathers' garden. Yesterday ...

Planet Spermalie 2.3

Times flies when you're having fun. Yesterday, it was already my third evening of the second year. According to me it was also the best evening. If you compared it with what we made the last two times, we mad...

Planet Spermalie 2.2

Tuesday evening is cooking evening. Yesterday the Spermalie crew arrived at the second stop. You probably will remember the liftoff last week. If you don't, you can read the report (more…)...

We have a liftoff, Roger.

http://www.youtube.com/watch?v=_HNnyPpWlSQ 3...2...1...we have a liftoff. The gates are open, Spermalie II is launched. The commander is chef Jurgen Baumann, the crew consists of 17 people: 4 men a 14 women. T...

The gates are (almost) open

Tomorrow the gates of my favorite cooking school will open again. It's time for the second year of the Spermalie gourmet cooking course. Last year, I followed the starters course. The subject of this year is ...

Spermalie: the world upside down

Last week, we were invited by our chefs to have dinner in Bruges. Together with 450 other students of the adult courses we enjoyed a wonderful 4 course meal. The food was prepared by the chefs, assisted by st...

Spermalie, the last one

All good things come to an end, as you know. So, also my year at Spermalie came to an end. Last Thursday, I went to my last cooking course. Next Thursday, there is the real last cooking course. Unfortunately,...

Spermalie, still two evenings to go

"The end is near" is something a tribe from South-America said 1000 years ago. Unfortunately, this is true. At least, if you talk about my cooking course. Still to evenings are waiting me. In fact, I have onl...
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Spermalie, fourth evening of 2012

It's already two weeks ago I gave you an update about my Spermalie cooking course. Last week it was my birthday and I didn't go. Thursday I went back. Starter: Foie gras with a white sausage and apple Dear anim...