Nicole here again, as
you know I have a serious passion for cooking. This week's activities: A Cooking Lesson with Director of
Operations and Cuisine Instructor, Chef Didier Chantefort and Cuisine
Instructor, Chef Frederic Rose from Le
Cordon Bleu, Ottawa. The lesson is one of a series of class offerings by
the school in collaboration with The
Heart & Stroke Foundation to help teach Canadians how to prepare
healthy meals using classic French culinary techniques. As a foodie, completing a cooking lesson with
professional chefs at Le Cordon Bleu has always been one of my goals and it was
an incredible highlight!!
Chef Didier Chantefort & Cuisine
Instructor, Chef Frederic Rose
All students sat in the demo kitchen as we
participated in an open dialogue with the chefs about food, possible
alternatives and cooking methods for the recipes they prepared. I learned how
to properly cut and steam artichokes using parchment paper. I also learned
about the different varieties and colours of quinoa and the importance of
finely executing your dish, offering your guests the most superb plate
presentation. Additionally, there was a
dietitian on site that was able to answer questions relating to healthy
alternatives for food preparation. Fun Fact: Did you know that raw sugar has the same calorie content as refined
castor sugar? There are no health benefits to raw, unprocessed sugar.
Artichokes
with Pear Onion Puree & Quinoa Salad
The event was
additionally memorable since I won the Cordon Bleu and the Heart & Stroke
door prize! Not only was it filled with delicious goodies, I also received a
Heart and Stroke apron that was specially created by design student, Erica
Veltman.
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