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!