Hello, food lovers! Welcome to my blog, where I’m sharing my exciting experience at a cooking school in the heart of Amsterdam. I’m just a regular person with a passion for food, and this journey has been nothing short of transformative. Let me take you through the flavors, challenges, and joys of learning to cook in this vibrant city.

Why Amsterdam?

When I decided to take my love for cooking seriously, I wanted a place that combined culinary tradition with a modern, global twist. Amsterdam, with its rich food culture—think stroopwafels, herring, and Indonesian rijsttafel—was the perfect choice. The city’s cozy canals and bustling markets like Albert Cuyp inspired me to dive into a professional cooking course.

I enrolled in a six-month program at the Amsterdam Culinary Institute (ACI), a school known for its hands-on approach and focus on both Dutch and international cuisines. From day one, I knew I was in for an adventure.

The First Week: A Whirlwind of Flavors

Walking into the kitchen on my first day, I was hit with the smell of fresh herbs and the clatter of pots and pans. Our instructor, Chef Marieke, a no-nonsense Dutch chef with a warm smile, welcomed us with a challenge: make a perfect Dutch apple pie. My first attempt? Let’s just say the crust was more "crumbly chaos" than "flaky perfection." But the process—kneading dough, slicing apples, and learning the balance of cinnamon and sugar—was thrilling.

Each day brought something new. One morning, we tackled stamppot, a traditional Dutch mashed potato dish with kale and smoked sausage. I learned how to balance textures and flavors, ensuring the dish was hearty yet not too heavy. By the end of the week, I was exhausted but hooked.

Challenges and Triumphs

Cooking school isn’t all glamorous knife skills and Instagram-worthy plates. It’s hard work. My biggest challenge so far has been mastering knife techniques. Chopping onions finely enough to meet Chef Marieke’s standards took me weeks! I also struggled with timing—overcooking my fish during a seafood class was a humbling moment. But every mistake taught me something new.

One of my proudest moments came during our international cuisine module. We had to create an Indonesian-inspired dish, and I chose to make beef rendang. After hours of simmering coconut milk and spices, the result was a rich, tender dish that earned a rare nod of approval from Chef Marieke. I felt like I’d won a Michelin star!

Amsterdam’s Food Scene: My Inspiration

Outside of class, Amsterdam’s food scene keeps me inspired. I spend weekends wandering the markets, tasting raw herring with onions (an acquired taste!) and picking up fresh ingredients for practice. The city’s diversity shines through in its food—Middle Eastern shawarma, Surinamese roti, and Dutch pancakes are all just a bike ride away. I’ve started experimenting with fusion dishes, like a stroopwafel-inspired dessert with a Middle Eastern twist, which I hope to perfect before the course ends.

What I’ve Learned So Far

Cooking school has taught me more than recipes. It’s about patience, precision, and creativity. I’ve learned to trust my palate, to understand how flavors work together, and to embrace failure as part of the process. I’ve also made friends from all over the world—shoutout to Luca from Italy, who taught me the art of a perfect risotto.

What’s Next?

As I move into the second half of the course, we’re diving into advanced techniques like molecular gastronomy and pastry arts. I’m both nervous and excited to tackle things like spherification and laminated dough. My goal is to create a signature dish that reflects my journey—something that blends Amsterdam’s flavors with my own personality.

Thanks for joining me on this culinary adventure! I’ll keep sharing updates, recipes, and maybe even a few kitchen disasters. If you’re in Amsterdam, drop by the markets or try a cooking class yourself—you won’t regret it.

Until next time, keep cooking and stay hungry!