What should you look for in a Paris cooking school? With Paris being such a centre for cuisine it is not surprising that there is a wide choice of cookery courses and classes to choose from. Many will have their own approach and specialities of course but are there some general principles you can apply in choosing a Paris cooking school? Some courses might simply teach you to turn out a few classic French dishes, learning by rote how to cook those particular meals. Certainly this has some value, but at Le Foodist we have a much broader and original approach which we think delivers an altogether better experience.
Perhaps you can call it a holistic approach. Our 'Travel and Chef' cookery course for example begins in the food markets of Paris, rather than in our kitchens. This is because we understand that the ability to select the best produce from the market is a key skill in any cooking. All good chefs will adapt their menus to reflect what is good, fresh and in season and our Paris cooking school will teach you how to find and use these ingredients. What we buy will shape our menu for the day and only then do we return to the kitchen.
The professional chef in France must master no less than 192 techniques to be certified. Clearly we cannot teach all of those in a single session but each course of our Paris cooking school teaches between 5 and 7 of these core skills, creating a solid foundation for your cooking education and building your knowledge as you go. Our teaching methodology also includes a unique technique which is specifically designed to ensure that you learn quickly and retain your new skills after the course is finished.
There is no doubt that our tuition is rigorous but our teaching style is also relaxed and enjoyable. We believe that understanding French culture is key to understanding French food and our Paris cooking school is focused on imparting our cultural knowledge along with cooking skills. Our chefs will entertain you with stories about cooking and ingredients throughout your session and once the hard work is done, these discussions continue. When we have finished cooking we sit down to enjoy a 3 course meal with matching wines, placing the food in its cultural context and enjoying the fruits of our labours.