Cooking lesson with French chef Philippe Bressolier
January 30th, 2006
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Ten eager students surrounded one master chef, attentively watching
his every move as he revealed the tricks of the trade. The most
common of student meals, spaghetti bolognaise, was given a gourmet
twist. At the same time, the most delectable of patisserie-grade
tartes aux pommes were made using ingredients and cookware commonly
found in home kitchens. The salad was as colorful as it was tasty,
with fresh beets, eggs, lettuce, and two different homemade
vinaigrettes. Chef Phiphi made us believers that even busy students
can make gourmet meals worthy of the finest restaurants and
patisseries!
Byron
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