PARIS COOKING CLASS : what others say

I've always asked my cooking class clients to kindly share with me their thoughts, candid comments and / or evaluations of the class(es) they have taken with me, as it is something I greatly appreciate. And up until now I've always asked them to send their comments my way and I'd put them up on my "what others say" webpage, which doesn't accept "real time" comments.

Recently clients have tried to comment directly on my webpage and been somewhat frustrated or a bit confused.... So I thought I'd give all of you who've shared with me both my kitchen and my table (or the cobblestones during an artisan food tour) the chance to directly write down your thoughts on this page on my blog, which I can then transfer to my webpage.

So here is the inauguration of my "what others say" blog page....with a few "sharings" from recent clients. Now it's your turn to have at it... And many many thanks !  — Terresa



—  WHAT OTHERS SAY  —

most recent posts from my "what others say" webpage


Tatiana - Paris, 24 mars 2014 : Paris : Merci beaucoup de ce cours de cuisine, c'était une expérience culinaire et humaine très riche. Ce qui m'a le plus frappé c'est le côté anti gaspillage et réutilisation des restes, à la cucina di Terresa, tout se recycle, rien ne se perd. C'était une grande leçon qui a changé ma façon de faire la cuisine. 

Celine et Andreas - Paris, 22 mars 2014 : Merci pour ce cours de cuisine précis, convivial, qui nous a beaucoup appris.Grâce à Terresa, l'émondage des amandes n'a plus aucun secret! Les 4 heures pendant lesquelles nous avons cuisiné ensemble, puis dégusté les plats préparés, exquis, sont passées à toute allure.
Merci aussi pour le follow-up avec toutes les recettes et la procédure à suivre pour l'entretien du levain. Petit levain deviendra grand! Ne reste plus qu'à l'utiliser pour faire du pain!

Amandine Tchou - Paris, 23 Oct 2013 : I spent an amazing time learning from Terresa about food, taste, and basically way of life. She is so inspiring, inventive and generous, cooking with her is a real experience, the kind of experience that you know it will change something in your life. Cooking was fun, and tasting was just amazing.

Cindy and Alex - Texas, 9 Oct 2013 : We spent several wonderful days in early October with Terresa. She is an amazing chef and wonderful ambassador for Paris. We visited an incredible bakery, meat market, open air food market ,where we purchased lovely vegetables from local purveyors, and a cheese shop. We have been to Paris many times and were delighted to visit areas for the first time. After the tour we went to her apartment to prepare all this lovely food. Terresa does more than instruct. She teaches you how to take simple ingredients and create delicious food using ingredients you would be familiar with but never think to use in these dishes. We prepared kale pasta, a red cabbage salad, kale stems (which were delicious) and an apple tatin. She paired the food with lovely organic wines and cheese.
The next day we took the train to the Loire Valley and visited an organic winery and learned about the wine harvest which was in progress. It was very interesting to see the differences in the production of organic wine and visit with the local people who were working the harvest. Christophe, who owns the label and produces the wine, was wonderful and full of information about natural wine production. It was really interesting to visit the local cave where he stores wines and his farmhouse. His wines La Lunotte, were delicious and he was a gracious host. We also prepared a lovely vegetable bread soup and poached pears which we shared with the people who were involved with the harvest. There is a great difference between working for someone and friends working together. If you would like to depart from an orchestrated, scripted wine tasting and discover what a day in the life of a dedicated French winemaker is like, we encourage you to take this trip with Terresa. We love to cook and always try to find interesting cooking classes when we travel. We certainly would rank our time with Terresa at the top of the list not only because of what we learned but it was a real pleasure meeting someone who is so knowledgeable and dedicated to her passion.

Julien Levallois - Paris, 30 Septembre 2013 : I had an amazing time, cooking and sharing ideas and food with you! I walked out of your place even more convinced that food was so important and that we should really pay attention to what we're cooking and how we're doing it! Thank you very much for the wonderful time spent together! I made the soup last nights because a few friends came over, and they found it delicious! I was both pleased and proud to share it with them!

Mary and Steve - Bay Area, 25 September 2013 : Thank you so much for the tour you took us on and also the suggestions you told us about. We were able to try a few of them during our time in Paris. It would be wonderful to see you again when you are in the Bay area - I look forward to a chance to see you work your magic in the kitchen

Megan, James, Karina, Dave - Australia, 21 August 2013 : Before heading off on our recent French adventure I trawled through the pages of David Lebovitz’s Living the Sweet Life in Paris blog for veggie friendly suggestions. An American living in Paris, David has gained wide acclaim and is well known as the blogger authority on all things Paris food. Check out his blog for veggie friendly suggestions here.
I was super excited when I discovered, through David, that there was actually an organic vegetarian cooking teacher offering classes in Paris. Things worked out even better when our trip coincided with Terresa’s annual summer escape to the countryside and our stay in the Loire Valley. Another American in Paris, Terresa’s business is called La Cucina di Terresa. Since putting down roots in Paris in 1996 she has developed a wonderful operation focused on promoting local artisan food and wine producers and guiding visitors through markets and home style healthy and organic French cuisine... continue reading on Megan's blog—veggiesandme.com : part 1 and part 2.

4 comments:

  1. Tatiana (Paris)April 01, 2014

    Merci beaucoup de ce cours de cuisine, c'était une expérience culinaire et humaine très riche.
    Ce qui m'a le plus frappé c'est le côté anti gaspillage et réutilisation des restes, à la cucina di Terresa, tout se recycle, rien ne se perd. C'était une grande leçon qui a changé ma façon de faire la cuisine.


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  2. Merci pour ce cours de cuisine précis, convivial, qui nous a beaucoup appris.
    Grâce à Terresa, l'émondage des amandes n'a plus aucun secret! Les 4 heures pendant lesquelles nous avons cuisiné ensemble, puis dégusté les plats préparés, exquis, sont passées à toute allure.
    Merci aussi pour le follow-up avec toutes les recettes et la procédure à suivre pour l'entretien du levain. Petit levain deviendra grand! Ne reste plus qu'à l'utiliser pour faire du pain!
    Céline et Andreas

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  3. Merci de ce moment de transmission gastronomique et vegetarien (animal friendly). Nous avons passé un très bon moment, appris beaucoup de "trucs et astuces" très utiles, et dégusté un repas très raffiné. Je me sens prête à passer l'étape vers le vegetalianisme. Merci aussi pour les adresses, tant il est vrai qu'il n'existe pas de bonne cuisine sans bon produit. J'ai enfin été bluffée par la philosophie "no waste" qui imprègne le travail de Terresa. tout cel fut donc très inspirant sur le plan culinaire et philosophique. J'applique déjà ... Merci !

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  4. Thank you Terresa for an incredible cooking class and evening! My boyfriend and I are a French/American couple and though we speak both languages sometimes get a little lost in specific translations of foods, metric system versus tablespoon conversations...but not a problem with Terresa! We had a wonderfully bilingual evening where the food was as amazing as the conversation and the ambiance!
    The food seemed simple but delicious at the same time, all with excellent fresh, maximally zero waste ingredients. She was very patient in answering our (many!) questions and even sent an incredible gold mine of a follow-up email listing all of where to buy everything we'd asked about, inspirations on topics we'd discussed, and links to some of her other recipes.
    Equally importantly, we felt incredibly welcomed by Terresa, who made us feel at home and just like her dinner company that she happened to be also teaching to cook. For anyone considering a class, there's really no reason not to - we talked for days about how wonderful the food and experience was. Merci encore Terresa et on espère à très bientôt !

    Très chaleureusement,

    Rachel & Xavier

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