| Vacation with a global (and tasty) twist |
Atlanta chef Rafih Benjelloun (right) talks with the class at La Maison Arabe
cooking school in Marrakech, Morocco, where students prepared a chicken tagine.
The Worlds of Flavor Travel Program gives food enthusiasts a chance to
experience cuisines that are somewhat lesser known.
|
By ELSA K. SIMCIK - For the Journal-Constitution
This year in Morocco, travelers studied under Atlanta Chef Rafih Benjelloun (of
Imperial Fez and Ibiza restaurants). Coon says, "We actually go into the souks
and shop for the ingredients and then take them back to Chef Rafih's family
home where we will then assemble these fabulous recipes that he has created for
us."
Read Full Article at AJC.com:
www.AJC.com
|