I am trying to decide what it was about this class that didn't quite sit right. I think the concept of learning about culture and history through food is an excellent one. Also Fred was very knowledgeable and certainly had some interesting asides about the neighbourhood and the history of some cheeses etc. The inspiration of his dish that was prepared had a modern and historical reference to the classic "coq au vin" which was fabulous.
I think the mix of skill levels in the group (even some people's level of interest in the actual cooing was questionable) is something that could be sorted through - basic, advanced etc. The class was hurried and a little disorganised, we spent more time being shepherded up and down the stairs then we did in the kitchen also the next macaron class that was being taken in the afternoon overlapped our morning one which left a lot of us sort of drifting out not quite sure whether we were to leave or not whilst the next class was shepherd in.
The premises were lovely - nicely decorated, if not a little small for the amount of people. I believe the class is supposed to be followed up with an email of the recipes cooked but to date I have yet to receive any communication.
Good luck Fred - not sure how long you have been in operation, maybe I hit your class on a bad day (I was 30mins late due to metro confusion on my part).
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