Why French Cooking (and Why My Sourdough was a Disaster).

Why do I specialize in classes focused on French Cooking? Oh, let me count the ways! Fist off, French cuisine is delicious, rich, inviting, and - let’s be honest - makes you look fancy even if you’re just microwaving yesterday’s baguette.

My deep dive into French food began during Covid. Did I try to make sourdough like everyone else? Absolutely. Was I successful? Absolutely not. My sourdough starter became a mysterious black blob in a mason jar, lurking in the back of my fridge like a science experiment gone wrong. I never figured out when to feed it, not feed it, or just send it to boarding school.

But while the world shut down, I opened up to my genealogy and my passion for food. Food is my love language - if you bring me a croissant, we’re basically family. Born in a city just east of Paris, I’ve always been obsessed with my ancestry and all things French, So after the sourdough debacle, I moved on to French Macarons. Teaching myself to make these stubborn little treats was a challenge. There were many failures, but eventually, practice made perfect (or at least edible).

Now, I teach classes on making these delicate treats, using my grandfather’s stand-up mixer, piping bags, and baking tips - the same tools I remember him using when I was a little girl, making cakes for our family. If those tools could talk, they’d probably ask for a vacation.

So, what French sweet or savory dishes do you love to make - or wish you could master? I’m always hunting for new class ideas (and excuses to eat more butter). Next time, I’ll share more about my cooking journey and French dishes for the soul.