One of our PCH "things" is that when we have children around the meal table we ask them what was the best part of the day for them. Then we ask them what they are looking forward to most the next day. As an extension/continuation of this little "family thing", each Christmas I give each stepson (even now as adults, I still do it), each grandchild and each of my godchildren a decoration to hang on my tree (or their own tree – their choice) and I ask them what was one of the best things that had happened in the year. I then ask what they are looking forward to in the next year. So I have been thinking a lot about this in relation to my own year. What was good in 2013 and what am I looking forward to in 2014.
There have been some challenges in 2013 for Tez and I, but these challenges were definitely outweighed by the many wondrous happy faces, places and spaces that I can think of.
I want to share one with you……well it is kinda 4 x happy spaces rolled into one happy place with many happy faces.
A couple of years ago a friend told me about a cooking school in Paris called Cook’n’with Class. In 2012 I was fortunate to be in Paris and jammed five cooking classes into three days. I learnt so much and two of my favourite chef presenters were Briony and Pino. I had such a great time with them – I dream of the day I can bring them to Plough Creek Cooking School.
Well in 2013, I was able to swing past Paris for a couple of days and squeeze in four more classes. I was a tiny, tiny bit disappointed the schedule would not allow me to do another class with Briony or Pino, but I did get to say hello to Briony.
There have been some challenges in 2013 for Tez and I, but these challenges were definitely outweighed by the many wondrous happy faces, places and spaces that I can think of.
I want to share one with you……well it is kinda 4 x happy spaces rolled into one happy place with many happy faces.
A couple of years ago a friend told me about a cooking school in Paris called Cook’n’with Class. In 2012 I was fortunate to be in Paris and jammed five cooking classes into three days. I learnt so much and two of my favourite chef presenters were Briony and Pino. I had such a great time with them – I dream of the day I can bring them to Plough Creek Cooking School.
Well in 2013, I was able to swing past Paris for a couple of days and squeeze in four more classes. I was a tiny, tiny bit disappointed the schedule would not allow me to do another class with Briony or Pino, but I did get to say hello to Briony.
Briony and Deb catching up
I did however meet and become incredibly inspired by three other French chefs.
Emmanuelle – Mad about choux pastry & macarons. What fantastic classes.
I had attended a macaron class with Briony and loved it – so thought a repeat class was a good refresher!!
Emmanuelle – Mad about choux pastry & macarons. What fantastic classes.
I had attended a macaron class with Briony and loved it – so thought a repeat class was a good refresher!!
Macaron class
So many things that can be done with choux pastry. When an expert has shown you how to do the tricks of the trade it is so much more enjoyable to take pleasure in your result.
 Just mad about choux! |  Emanuelle and Deb - Mad about choux! |
(How lucky am I – that I had also had secrets shared with me in one of Kate Spina’s classes!)...So I am here to tell you…..I am mad about Choux (yes pronounced just like the other shoe(s) I am mad about!!!).
Third class took us off to a Market Dinner class with Patrick. These classes are designed so that the class go to the local market with the chef, check out what is available in the stores and then come back and cook a meal. So much fun shopping for produce and checking out the locals.
Third class took us off to a Market Dinner class with Patrick. These classes are designed so that the class go to the local market with the chef, check out what is available in the stores and then come back and cook a meal. So much fun shopping for produce and checking out the locals.
 Chef Patrick |  Class with chef Patrick |
Now to mention the wonderful recipes and taste treats back in the kitchen.
Foie gras with caramelised pears
My last class was with a chef named Constance. This was another market class – but of course completely different menu.
Oh my, did I learn some of the handiest tricks ever. Never again will I be afraid of cooking duck or fish.
Oh my, did I learn some of the handiest tricks ever. Never again will I be afraid of cooking duck or fish.
 Listening intently to chef Constance |  Deb under her watchful eye |
It also helps when the class has other people who are interested in cooking and food and fun to be with. I guess you only sign up for these things in Paris, if you are really interested in food. It helps break down some of the initial shyness of a group of strangers, as you all want to know about cooking.
Delicious duck
I wanted to send a global *shout out* to the lovely classmates who travelled on the metro with me after each evening class. It can be a bit daunting late at night on the underground, so I was very grateful to arrive back to my hotel each night very safely and in the company of some very nice co-foodie/travellers.
Of course, in France it is all about the baguette and the cheese!
Of course, in France it is all about the baguette and the cheese!
 Happy baker in the local markets |  Cheese platter |
Emmanuelle, Patrick and Constance, thank you so much for your wonderful engagement about food and cooking. Making us realise that French cooking is not as scary as we often think it is (as long as you measure correctly!), for sharing so much of your knowledge and skills with us and making it a whole of lot of fun.
After all, food should be fun; tasty, exciting and inspiring....shouldn’t it???....Well, I think - YES, it should …
DC xx
After all, food should be fun; tasty, exciting and inspiring....shouldn’t it???....Well, I think - YES, it should …
DC xx
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