1/7/2024 0 Comments Wandering willows savory items![]() ![]() His “happy cooking” transformed French gastronomy, and changed and the way generations of French chefs have approached food and fine dining since.īorn in 1930, Vergé grew up in Commentry in the center of France. Vergé explained his nouvelle cuisine as “a lighthearted, healthy and natural way of cooking which combines the products of the earth like a bouquet of wild flowers from the garden.” Also know as cuisine heureuse’, Vergé saw his culinary style as the “antithesis of cooking to impress”. To compliment my day of healthy cooking and remind myself why I chose to turn my life upside down and attend a French culinary school, I decided to do a little research on one famous French chef: Roger Vergé-the chef who was brave enough to distance himself from the traditional cuisine classique and introduced the world to cuisine du soleil, a variation of Provençal cuisine favoring fresh, local ingredients and unpretentious preparation and presentation. It has also made me ponder my “Francophilia” and frazzled my faith in this young, up-and-coming generation… but those are story for another day… This program has shaken me to the core and made me question my culinary abilities. ![]() I needed to remember why I like cooking and re-convince myself that I am actually good at it. No flourless chocolate cakes, crème brûlées, Swiss buttercreams, or chocolate ganache. Nothing deep-fried, shallow-fried, pan-fried, or even sautéed. I spent the day cooking things I wanted to cook: healthy vegetarian food-no clarified butter, heavy cream or “mother sauces”. I needed to take a day to breathe and get my bearings back. I couldn’t bring myself to go back today. Yesterday I stormed out of class early so completely frustrated with our tiny under-stocked and overcrowded kitchen and my unmotivated classmates. It has been an exhilarating, challenging, terrifying and frustrating 2 months. I am going through a particularly rough patch at the moment-trying to figure out if this is the right school for me or if this is the time to reevaluated my situation and look for a school with better facilities and more dedicated, serious students. I am 9 weeks into a 40-week French culinary program in Boulder, Colorado. As you may or may not know, I am back in school this fall.
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