“Did you know that Romanian cuisine is a treasure? I didn’t either, just a week ago.”
The week-long BIP Flavors of Transylvania program in Cluj, Romania, offered students an intensive and hands-on experience that went far beyond traditional classroom instruction. From the very first meeting, it was clear that the organization was in good hands. The local team of volunteers and coordinators served as a reliable guide and source of support throughout the entire program.
The program was varied and packed from morning to night. Students took part in a guided tour of the historic centre, visited the Museum of Pharmacy, and had the opportunity to get a glimpse into the university’s research activities and laboratories. A significant part of the program also took place in the university’s modern culinary facility, where participants tried their hand at cooking and baking under the guidance of two experienced chefs. The chefs not only introduced traditional Romanian specialties but also actively involved the students in their preparation—all in perfect English.
“And as a bonus? Your English improves on its own when you actually have to use it all week long. The new contacts in Romania are just the icing on the cake.”
The program was also enriched by external experts, farmers, and small-scale producers who provided insight into local food production. Overall, the program was very well-structured, logically organized, and free of any lulls. The high level of organization and communication in English helped ensure that participants left not only with new knowledge but also with valuable contacts and experiences.
