Current affairs

Thursday, 20 de April, 2017

The students of EAE Business School have held a new edition of the School’s Gastronomy Sessions, in an event in which culture is the key feature. At the culinary event, lecturers, students and staff at EAE had the chance to try the tastiest and most typical recipes from the different countries of origin, prepared by the students themselves.

According to the lecturer on the International MBA, Romà Andreu, who welcomed the attendees, “the representative power of food as a cultural reality of each country is extremely important and one of the best ways to gain an insight into another culture. Through food, we can discover many things about the climate, the land, the traditions, etc.”.

Students from Peru prepared papa a la huancaína, a typical dish from the country’s coastal and central sierra regions. “It is made from Peruvian potatoes, olives, hard-boiled egg and the key part is the sauce, made from hot chili peppers, yellow ají, fresh cheese, onion and oil, explained Daniel Noriega, a student on the Master in Commercial and Sales Management. Meanwhile, for dessert, they brought turrón de Doña Pepa (with honey, biscuits and candy) which is prepared in October on the Festival of Our Lord of the Miracles, Peru’s most important religious celebration.

The representatives from Venezuela cooked cachapitas with cheese, chicken pies with cheese and torta tres leches (sponge cake made with different milks) for dessert. According to Ricardo Rosa, a student on the Master in Project Management, he was able to buy almost all of the ingredients in Barcelona, except the cheese which is special and difficult to find outside of the country.

From Bolivia, the students brought a range of dishes, including charque, which was originally made from dehydrated llama meat, which is left in the sun for a month to dry before being minced and served with cottage cheese and other ingredients. “We have also prepared llajua, a traditional spicy sauce, pies with meat, potatoes, chicken and olives, and dried potatoes, which are buried in the ground and they cook on their  own, explained Fabiana Rojas, a student on the Master in Human Resources Management. The students explained that the dishes are typical of the Valley and High Plain regions of the country. 

The flavours of Mexico are varied and so the students from the country cooked a large selection of dishes. “Refried beans, chicharrón in salsa verde, quesadillas, cochinillas and a mixture of fruit with a sauce that is sweet and spicy at the same time”, explained Lisbeth Zapata, a student on the Master in Project Management. This was all served with the tajine of powdered chili, typical of this tasty yet hot cuisine. “Otherwise, it wouldn’t be from Mexico”, added the students.

Meanwhile, from Honduras, the representatives cooked a delicious dessert: rice pudding made with different types of milk. They also may corn cakes with minced meat and potato “which are usually sold on the street at various times of the day as a snack”, explained Lucas Castellón and Andrea, students on the Master in Project Management.

Stefanie, a student on the IMBA, comes from the United States and, together with some other classmates, she brought typical meat and sandwiches eaten at traditional barbecues in the country. From Spain, there is nothing more typical than tortilla de patatas, with or without onion, and this was the dish prepared by Núria and Carlota, students on the Master in Project Management. Meanwhile, the EAE catering team offered attendees the chance to try the traditional Easter buñuelos and fideuà. Students from Germany, taking the IMBA, prepared typical salads and small sandwiches with cheese and salami.

The students really enjoyed the event because they have had the chance to discover the cuisine of other countries, as well as building relations with other students. The large majority of the participating students would like to develop their professional careers in Barcelona when they finish their studies, while others explain that they plan to return to their countries and continue with jobs that they had before their programs.

  • Days of gastronomy