A thoroughly multicultural encounter: Chef Chip Flanagan was a guest at the Kreuzberg Training Institute (BWK). The culinary workshop was supported by the U.S. State Department to present the different traditions and styles of American cooking. Chef Flanagan, along with seven other students from BWK, prepared a typical dish from his home in New Orleans, Louisiana, called “Jambalaya.” This rice dish combines influences from the Cajun and Creole cuisine of New Orleans, both of which have French roots. The rice is combined with vegetables, meat, fish and seafood and stewed together with onions, bell peppers, and celery. While the Jambalaya was stewing, Chef Flanagan answered several questions about New Orleans and Creole and Cajun cooking, including questions about regional ingredients. Finally the group enjoyed the dish with the manager of BWK, Nihat Sorgeç and discussed the curriculum at BWK, as well as life in Louisiana.