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Y a-t-il un chef français?

post #1 of 5
2/28/05 at 4:34pm
Thread Starter 
I'm not French but I do speak it pretty well, and would love to correspond with a French chef or cook :chef: ...merci bien!
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post #2 of 5
2/28/05 at 5:12pm
Hello Alyce,

I'm not French, nor do I speak French fluently, but I spent 16 of my 26 years cooking in French restaurants and now teach French cuisine (as well as other classes) in CT premiere culinary program. So I may not fit the bill perfectly, but I would still like to talk "Cuisine Francaise"
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post #3 of 5
3/4/05 at 1:57pm
Thread Starter 
How did you manage to spend 16 years in French restaurants without learning at least a few expressive swear words? :o

When you teach French classes, do you teach region by region, or certain categories (e.g. fish, or poultry, or soups)? Or the techniques of French cooking, since I take it your classes are for those who want to grow up to be chefs?

Are you able to find all the ingredients you need there? I subscribe to a couple of French cooking magazines, and use them a lot, but sometimes find it difficult to source some of the products they use, even though I have a "gourmet" shop (I hate that term...these products are NOT gourmet where they come from!).

Tell me a little about the things you like to cook...me, I love it ALL!
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post #4 of 5
3/4/05 at 2:10pm
I do know my far share of the "classic" words used in a French kitchen that do not relate to food ;)

French is one of 7 classes I teach, the first three weeks (twice a week) we focuses on classic French technique. then we start the regions beginning with Alsace/Lorraine, then Normandy and Brittany, followed by Burgundy, then Provence, then Gascony, then IL de France, Pays Basque.

Being very close to New York I have little trouble sourcing ingredients, and as far as what I love to cook,I love to cook foods that touch the heart and above all are delicious. Which can mean almost anything.
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post #5 of 5
3/6/05 at 10:52pm
Bonjour Alyce! Je veux bien correspondre avec toi. A quel sujet?
:)
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