It is a bit weird, but also super fun, to watch the reactions of my students as they knead or touch – for the very first time – the fluffy dough for the Mykonian Onion Pie or when they pinch the Pinched Pies. And also when we chop pork meat using two knives – as was done traditionally in the past – to make minced meat for the traditional Mykonian Meatballs.
These classes almost always end up in a feast, as we taste a bit here and there as we cook. At the end of the class, we all happily sit down together to drink our wine or ouzo and enjoy the delicacies we created. The classes run for 2-4 hours.
We may also visit local Mykonian producers, farms and artists upon request.