In the last “World on a Plate” class of the semester, students met at the F Street House to learn how to make the Spanish rice dish from chef José Andrés.
George Washington University students had an immersive cooking experience on Tuesday when renowned chef, humanitarian and activist José Andrés walked them through the process of making paella.
A Spanish rice dish that originated in Valencia, paella is traditionally made in a wide, shallow pan over an open fire and combines meat or seafood, vegetables and spices in a warm dish. Students in the “World on a Plate” course learned “The Craft of Cooking” from Mr. Andrés' and his team of chefs at the F Street House for their final class of the semester.
The course examined food history, science and industry, and also incorporated current issues in the global food landscape such as immigration and the undocumented food system as well as national security and food-related health issues. The course also featured guest speakers such as workers’ rights activist Dolores Huerta, and students participated in site visits such as a trip to the Folger Shakespeare Library to learn about food from the Shakespeare era.
President Thomas LeBlanc joined the class in the visit to the Folger Shakespeare Library, and he and his wife Anne LeBlanc were in attendance during the class on preparing paella on Tuesday evening. Dr. LeBlanc spoke on the power of food and how it intersects with many aspects of life—from science to safety and security, politics, waste and culture.
Take a look at the photos from Tuesday’s food celebration: