Pick-up at hotel was as scheduled, first we visited a local market where Sisi, the group leader, told us which ingredient is used in what dish and we had some time for shopping for breakfast, not the cooking experience. After another 30 minute minibus ride we arrived at the farm where Sisi showed us the veggies grown in the garden. Our group was 12 people and there were 3 other groups on-site. It is a much larger compound than expected so there is enough space for 4 groups of 12 but takes away the charm of a homely cooking class. We could choose which curry, soup and main dish to cook, as well as a veggie spring roll which was not optional. All ingredients were prepared for us for each dish. We cooked the spring roll appetizers first together, then everyone their own main dish, ate it and during that time the staff prepared the next set of ingredients for us, it was really well managed. We cooked the curry and the soup but it was way too much so we took home the rest. The recipes are easy to follow, some ingredients might be difficult to get by in Europe when you will try to cook at home. It was a bit shorter than expected, the bus picked us up at 7:30, we started cooking at 10 and were done by 2pm. We arrived home at 3pm. Sisi was a great group leader and cook, helped with everything. Definitely recommended.
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