Le Cordon Bleu Spice Taste Workshop
I’m in Paris teaching some cooking classes and taste workshops.
One workshop was at Le Cordon Bleu and was a special Spice Taste Workshop for members of WICE but also includes students from the school and the general public.
A big thanks to WICE cooking Director Mary O’leary and Sandra Messier, Marketing and communications Manager at Le Cordon Bleu for organizing a sold-out event.
I also appreciated the excellent participants from WICE who came with great questions, a willingness to taste all sorts of spices and foods and have fun with food.
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
Boursin and Yogurt Artichoke Gratin
Boursin and Yogurt Artichoke Gratin French and American gratins, pronounced “Grawh-tAHn”, range from dense, cheesy and cream-laden to light dishes made simply with a béchamel sauce.This artichoke gratin, satisfyingly filling yet not overly cheesy works well as a dip...
Parsnip Puree Soup and Crisps
Parsnip Puree Soup with Crisps You’re so sweet, you’re so fine, but a sugar bomb in wintertime. Okay, the song doesn’t go this way but, in winter, cold converts parsnip starches to sugar at high levels and if the parsnips freeze before harvest, they become...
Purse Crêpes (Aumônières de Crêpes)
Purse Crêpes Purse Crêpes (sometimes called a Beggar's purse) are an ironic description for a crêpe-based dish given that these elegant, plump flavor packages allow for an extra cha-ching to that restaurant bill. For the home cooks, this food bling bling...
Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.