Teresamisu Workshop Recap

What a week! We had a full on Teresamisu workshop week with over 90 participants in restaurant Romansa. What a great success, I’m so incredibly proud!

First of all I want to thank all of my lovely participants at the workshop, the energy was surreal and I couldn’t be more grateful for such a great mix of people who came to have fun and learn as well. It was quite intense, Liza and I were preparing and testing for quite some time. Don’t let me start about fermenting kimchi and tasting all the variety of desserts we want to prepare. We made it work like smooth pros.

In restaurant Romansa at 5pm the chopping, blending and tasting had begun. My menu was a variety of raw and cooked meals that are healthy, sugar/gluten free and vegan. But most importantly very easy to make. Our ingredients were all organic thanks to Mercator and all the participants didn’t leave my workshop only with a full tummy, but also with a handful of gifts thanks to Super-Hrana and Smile Concept Store.

We learned different techniques on enhancing flavours, substituting dairy products and doing raw desserts in a non traditional way.

Special thanks to team Romansa who cleaned all of our mess after the workshop. And to the lovely director of Maxi Katja Mihelič, Maja Šegula from Mercator and manager in Romansa Marko Koren. This was such a positive experience you can only dream of!