Provencal cuisine is all about ultra-fresh produce, simplicity, and a little bit of laziness… Why get fancy when the ingredients speak so wonderfully for themselves? This summer, Chef Groelly Odilon will help AUCP students freshen up and discover the simple splendors of seasonal cooking in Provence. Summer dishes include Tapenade, Mediterranean Sea Bass with Provençal Vegetables, Slowly Roasted Free-range Chicken with Baby Potatoes and Thyme, Ratatouille, Fresh Figs with Lavendar Ice Cream, and Honey-Abricot-Almond Tart…
The « Cooking in Season » hands-on French cooking course includes four sessions with a celebrated local chef. Each three-hour session allows students to explore the secrets of Provencal cuisine, using fresh local produce. At the end of each session, students sit down with the Chef to taste and discuss the dishes prepared together. At the end of the course, students are given a booklet of all of the recipes presented in class.
4 sessions, 12 hours instruction (additional fee required)
Cooking in Season Course Calendar – Summer 2014
June 17 – 5:00-8:00 pm
June 24 – 5:00-8:00 pm
July 1 – 5:00-8:00 pm
July 8 – 5:00-8:00 pm
All participating students receive a Certificat of Participation, which is sent to them along with their AUCP transcript.