Siya Joshi, Plus3 Greece, Summer 2026
My favorite experience of the trip was eating all of the delicious food,
especially during our interactive cooking class. I thoroughly appreciate the meticulous use of local Greek and Cypriot spices, rich cheeses, fresh meats, and vibrant produce. Their intentional use of each ingredient is admirable and shows how passionate locals are about how their cuisine has shaped their culture.
As someone who works at a farm market and grew up in a household where my mom routinely prepared authentic, complex Indian dishes, I felt an instant connection to the food quality and the immense passion required to cook this way. At home, I am used to seeing farm-fresh ingredients transform into deeply comforting meals. Experiencing that same level of care abroad made the local cuisine feel immediately welcoming, giving me a comforting taste of home-cooked quality elevated by distinct Greek flavors.
Our cooking class was a major highlight. Guided by an energetic and engaging teacher, we learned the steps to make savory chicken gyros completely from scratch. We chopped fresh herbs, seasoned the meat, and learned how to crisp it perfectly. Smelling the warm spices sizzling and assembling the final dish together created an atmosphere of shared joy that went far beyond just eating. I will be thinking about that meal for months, and I cannot wait to recreate it for my friends and family back home to share a piece of this journey with them.
Oftentimes, restaurant meals in the U.S. can feel heavily processed and greasy. In contrast, the food here is noticeably cleaner and fresher, largely thanks to stricter agricultural and food production standards. This trip hasn’t just fed me well, it has also increased my appreciation for how local ingredients bring people together across many cultures.
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