Now promise not to cut or burn yourself
Day 2 of the conference. Today was quite sunny. Lucky for those people who had an outdoor activity. I spent most of the morning in bed hoping my head would explode and be done with it. My hopes were not fulfilled and I ended up just staying in misery most of the morning from headaches, upset stomach, nose bleed, sinus (all fun things on can have at this altitude). Turns out most people were having similar symptoms just maybe not as acute as I was feeling this morning.
After my misery had subsided somewhat I decided to go out. I took some sunny day in the mountains pictures.
I also noticed some geese and their chicks. That is about as close as they would let me get.
So the main event for me today was the cooking class. It was whole lot of fun. Especially since I was feeling much better.
Here is a coworker of mine showing the pork loin rack we were brining and then grilling.
He managed to slice his finger while chopping some stuff. He had a very funky way of holding the knife and the chef tried to correct him. Unfortunately learning a new way of doing things can be a challenge.
Here is the chef teaching me the proper way to season the pork loin rack.
I was then put on the grill to slave away for the class.
Anyways here is the final product of all our efforts. Nice right
After we had eaten all the food, we were hungry and the food was awesome, the chef took us to the bakery section. He showed us some of the chocolate sculptures they had for special events. Really neat. You can eat them but since they have a special coating they would not taste very good.
Overall I say it was a great day despite the lackluster beginning.
After my misery had subsided somewhat I decided to go out. I took some sunny day in the mountains pictures.
I also noticed some geese and their chicks. That is about as close as they would let me get.
So the main event for me today was the cooking class. It was whole lot of fun. Especially since I was feeling much better.
Here is a coworker of mine showing the pork loin rack we were brining and then grilling.
He managed to slice his finger while chopping some stuff. He had a very funky way of holding the knife and the chef tried to correct him. Unfortunately learning a new way of doing things can be a challenge.
Here is the chef teaching me the proper way to season the pork loin rack.
I was then put on the grill to slave away for the class.
Anyways here is the final product of all our efforts. Nice right
After we had eaten all the food, we were hungry and the food was awesome, the chef took us to the bakery section. He showed us some of the chocolate sculptures they had for special events. Really neat. You can eat them but since they have a special coating they would not taste very good.
Overall I say it was a great day despite the lackluster beginning.