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.
Marmalade Apple Chutney
Tartine with marmalade chutney, Italian Spring red onions, crispy slab-smoked bacon and melty, gooey cassarrigoni tallegio cheese.
Crispy Chickpea Flour Shrimp Fritters
Shrimp fritters make fun appetizers that pair well with many sauces. Usually fritters are made with a wheat-based flour, but in this fritter, chickpea flour is the starch substitute providing a crispy crust.
I love Paris in the cheese time | French Cheese
In a country that brags about 1,600 types of raw milk cheeses plus pasteurized options, shopping in a French cheese store (Fromagerie) stimulates or anesthetizes your senses depending on your tolerance for an overwhelming variety of options and the unique...
Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
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