Part Seven: Buenos Aires, Argentina

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Day Twenty-five

We returned to the Institute the following afternoon, and of course the setting up was much more relaxed, since we were already accustomed to the venue. Maria informed me that her husband Alberto (Pipo) Lernoud was going to be my translator tonight, and that since he had attended the class the night before, he felt confident that he could 'keep up' with me in as close to real time as possible. The students assembled at 6.00 pm, and off we went!

Simultaneously cooking, speaking and waiting for a translator can be a challenge, but Pipo did a grand job! By the way, he is a world board member of IFOAM (International Federation of Organic Agriculture Movements) and is credited with opening the first Organic Internet Supermarket in Latin America, here in Buenos Aires (elrinconorganico@sion.com).

Pipo's vast food knowledge coupled with his good command of English made for a seamless and entertaining translation of my question and answer session after the class. The class consisted of student chefs enrolled at the Institute. They were an impeccable group - respectful, inquisitive, intelligent, and immensely gratified by the class and especially the delicious meal, which was devoured with relish in record time.

Their questions were some of the best I had ever come across in a class. They were passionately interested in food! I had introduced them to the classic Indian medical science of Ayurveda, and how various spices can have subtle effects on the human organism. They were also particularly intrigued at the concept of the connection between consciousness and cooking, and how the mindset of a cook determines the quality of food and the effect it will have on the consciousness of those partaking.

At the conclusion I was mobbed by students asking me to sign my autograph on their class notes! The staff at the Institute had gone to a lot of trouble printing up certificates for all those attending the class. I had a lot of fun handing them out, and so too did the students in receiving them! When the room was quiet, and the last student had shaken my hand, I sat down and did two consecutive in-depth interviews with reporters from two popular Argentine food magazines, Mesa Una and Cuisine & Vins. After having a little taste of what I had cooked, I exchanged hearty farewells with all the staff and returned to my chilly room for a well-earned sleep.

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