Château Cooker Demonstration IN PROGRESS Below 
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| My clients cooking my dishes; being organized is critical when getting a group to cook! |
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| Everyone has their unique trademark touch to each of their dishes. |
This group of my clients had a blast and it was fun delegating the cooking to my group. What I learnt was the best way for clients to appreciate and see if a product works for them is to test it out!
Brochettes on Lava Rock Grill (Left picture)
Brussels sprouts cooking on Brass Maxi Burner (Right picture)
Cooking with the Lava Rock Grill, the Solid Brass Maxi Burner and Simmering with the Brass Burner
These dishes were made with the La Cornue Chateau Cooker; they include; a Rainbow trout made in a porcelain dish with heirloom tomatoes and asparagus. A ussels sprouts, Pecorino and Italian bean dish, along with a quinoa dish and a shrimp and pepper stir fry.
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| Chicken with roasted squash in a Pecorino wine sauce |
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| Corn bread, thyme, jalapenos and roasted vegetables |
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| Mini pizzas with prosciutto, pears, feta and basil |
Pedagogically, group cooking classes can be a problem. Students like to 'have a division of labor' but that leads none of them from experiencing the whole process. So, I have found it important to force each member of the class to do the 'whole thing,' -- what about you?
ReplyDeleteWhat a brilliant comment I really like your insight...I really agree and disagree. I feel that if a student is cooking a dish they are able to have a full experience just not that of the whole experience. When someone is doing one dish they can also learn from other students which would not be possible if they were cooking the whole thing on their own. The problem that I see with having one person cook the whole event is that they miss out on the experience of cooking with others. This to me is one of the true joys of cooking!
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