Cook Like A French Chef

We’ve posted entries about food before, so if you’re a regular visitor it’ll come as no surprise that we’re passionate about gourmet cuisine. As gastronomic hobbyists ourselves, a couple of us decided to start with the basics and take a serious fundamentals course from French Master Chef Eric Arrouzé formerly of Le Crocodile and most recently Executive Chef at UBC’s Culinary Arts program as well as teaching classes at Vancouver’s CookShop. Our intensive, hands-on instruction consisted of French training in knife techniques, stocks & sauces, soups, meats & game, poultry, fish & seafood and desserts. It was fabulous fun and a real confidence builder to learn the rationale and traditions behind some of the classic French culinary techniques. If you’d like to learn some of Chef Eric’s techniques, he maintains a hugely successful online cooking class site called


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