NOTICEBOARD!!!!!
“Flavours of France Return to #Adelaide!”
Those who have been entertained by this series of Homefresh Experience cooking classes will now know the Flavours of World Cuisines are: French, Europe, Middle Eastern, Asian, and Vegan, Vegetarian and Raw from the Garden.
By now, our internationally renowned chef Chef Jean-Claude needs no introduction too!
Chef-Jean Claude has an extensive “wealth of food knowledge” and shares his passion for all things food.
Chef Jean-Claude loves teaching skills which will enable children of all ages to get excited and involved in home cooking!
Have you read the 10 Reasons Why You Will Love Chef Jean-Claude’s #Homefresh Experience Coq Au Vin and also what he has inspired me and others who have enjoyed his previous classes to do?
Which brings me to Flavours of France Return to #Adelaide!
What I love about these “very interactive,” very hands on” cooking classes is meeting new people and experiencing WHY they have signed up for this “very economical” Adelaide cooking class.
Not only are people passionate about food, but they have heard (or read) about previous classes and it is something they can enjoy with their mum, their husband or wife, their girlfriend or boyfriend, their workmates as the night is all about fun!
Oh and learning new skills and being entertained by the “highly animated” Chef Jean-Claude whose stories takes one “like on a magic food carpet” journey to countries around the world, learning the history behind the foods, the culture, the customs and traditions of what the group will be cooking on the night!
I see the “anxious” looks on people’s faces when they arrive; excited but a “tad” apprehensive; (in a good way!)
By the end of the night, the group have come out of their food shells, simple relaxed and enjoyed and all have commented that the “food participation” is simple a delight!
Ask anyone who has walked through the cooking class doors and they will let you know, there is ALWAYS something to learn and more importantly to do!
EVERYONE has commented what a “sense of achievement” they felt individually and as a group in preparing foods which are then enjoyed in a communal fashion.
Consistent to any Flavours Of Cuisine cooking classes is a discussion by Chef Jean-Claude of fresh herbs; what herbs will be used on the night; what dishes the herbs will compliment and also the importance of knowing where herbs, fruits, vegetables and especially where garlic is grown, sourced and produced.
Chef Jean-Claude shares his secrets on how to properly chop herbs and there are some herbs that are best torn not chopped!
Do you know which herbs Chef Jean-Claude was talking about?
Chef Jean-Claude demonstrated how to slice, dice, and shared the “excitement” of using a morter and pestle!
There is nothing like taking out the daily stress in POUNDING away in the morter and pestle!
Do you experience that too?
While all of this is going on, the chicken stock (secrets of and economical) ingredients and the sauce are being sautéed, simmered and strained away!
Then there is the “pouring of the wine” ceremony with some Flambé action too!
“What’s the pouring of the wine ceremony?”, I “hear” you ask?
I cannot give away ALL of Chef Jean-Claude’s secrets of Flavours of France Return to #Adelaide!
Many people have asked about the Greenpan frypans Chef Jean-Claude uses on the night.
Have you heard of GreenPan™ fry pans with the new patented Thermolon™ non-stick technology?
The ceramic bottom allows even cooking; GreenPan™ “processes used materials into new products such as this fry pan.”
Even though I have previously experienced the Flavours of French: Ooh La La class, there is so much food wise, skill wise and “story wise” to learn under Chef Jean-Claude’s guidance.
After “story time”, it is off to whisking and baking the crème brûlée!
Chef Jean-Claude shares his “hints and tips” on what with crème brûlée to do and what with crème brûlée NOT to do!
Some of the group are assigned “cooking as a group” tasks which this group was “keen and eager” to participate and share in throughout the night!
Chef Jean-Claude shares his secrets about “the coloring” of the crème brûlée; not what will be torched, but what to look for when the crème brûlées are removed from the oven.
Everyone was assigned “sugar and or torch” duty!
Do you know the best sugar to use to coat crème brûlée?
The group and I now do!
You don’t have to believe me, but there was smiles all around at the end of the night and think the mmmmmmmmmmmmm’s spoke for itself too!
Don’t forget when the next Noticeboard announces:
“Flavours of France Return to #Adelaide the 4th of June!”