The 3^rd cohort students explored one of the essential aspects of the Polish culture: its cuisine, particularly the iconic pierogi. The culinary workshop at Browar Mieszczański studio provided an opportunity to learn how to make three distinct types of ‘pierogi’: pierogi with ‘polish’ cream cheese and potatoes, pierogi with buckwheat groats and feta cheese served with mushroom sauce, and pierogi with plums and cream served as a dessert.
The workshop was a delightful blend of hands-on learning and cultural immersion. Students not only acquired new chemical engineering process, ‘cooking’ skills but also gained a deeper appreciation for Polish traditions and flavors.