Thierry and Marnie were fabulous. They taught us how to make impressive meals from simple, local ingredients, and turned my idea of cooking on its head: the only way I knew how to cook was to choose a recipe, make a list, follow directions and hope for the best. Thierry initiated us to a more adventurous approach to cooking: take a trip to the local market, buy whatever fresh produce, meat, or fish strike your fancy, come home, gather in the kitchen, and plan, together, a five course meal. I'm not saying that I have mastered this, but I did begin to get a sense of what one could do with different ingredients, how one might turn a seemingly random assortment of goods into a fabulous dinner. And most of all, I began to have fun in the kitchen, and to dare to experiment.
No experimenting, however, where chopping was concerned. Under the expert guidance of our two chefs I learnt to chop an onion at exhilarating speed (without sending most of the pieces flying to the floor, or myself to the infirmary), to julienne carrots, peppers, zucchini so finely and quickly that my friend gape in awe (they do, really). I learned also: to flip a crèpe with a flick of the wrist; to crack an egg with one hand (better: to crack 25 eggs, with one hand, one after the other for an omelette extravaganza), to judge the freshness of a fish...
We had cooking classes every evening for 6 days, and not only did we learn how to chop, sauté, and make sauces, we had a fantastic time doing so. Thierry and Marnie are not only exceptional teachers, they are wonderful company and we looked forward every day to gathering with them in the kitchen. They somehow managed to make us laugh and feel competent even as we teared up from yet another onion. I very much look forward to taking a class with them at Cuisine et Château again soon. read more