What you will learn in this class:
In this class students will learn basic knife skills, the essential cuts, equipment, and recipes to get you started. You might not be ready to cater a huge event, but you'll definitely be able to cook for your family, friends and loved ones. Classes are held for 3 to 6 people then you will be able to participate to all dishes, and I will have time to share with you for all your requests. Included with the lunch French wine, drinks and coffee.
About Alex:
I always saw my father in the kitchen and I started cooking at the age of 4 years. With his help, my first recipe was a cake with chestnuts, and my whole family loved it (well it is what they said!)
I still continued to cook with my father and grandmother. Around the age of 15 years, residents of the neighbourhood asked me to concoct their pies or cakes.
At the same time, I was involved in cooking for parties of 30 to 40 people, and the caterer hired me regularly at weddings or events with more than 60 people.
My studies and my professional life have not changed anything about my passion: this is perhaps why I never wanted to perform in a professional environment, so that it does not become a routine or an obligation.
I started studying in electro-technique, then plastics and composites engineering, and after a few years had been worked for automotive suppliers, I studied again to become a general engineer.
I worked as manager in micro technology, and again for automotive, and then in chemistry as department head, in a factory to make foam for mattresses; each different foam had a well-defined "recipe", just like cooking!
During all my professional life one of my main "goals" was to train people in new techniques. Meanwhile I continued to cook for my family and also with my mother-in-law (who is a specialist), continually innovate and push me towards the latest trends in terms modern French cuisine.
Today I am ready to share my passion and experience with you who love good food, in a spirit of friendliness and good mood. Without needing to invest in professional equipment or to ask you whether you will succeed or not when you will try the same recipe at your home.
I combine the taste of recipes from my grandmother's French cuisine with a modern twist and simplification, with fresh local products.
Add to that the basic rules of hygiene and a few tricks to save time, and to avoid the risks to hurt yourself. It is my intention that you will adore the good times that we spend together to cook and enjoy our recipes.
