Cooking with Julie: Part 2


IMG_3939_2.JPG

First, how can you not LOVE someone who has a framed picture of Julia Child in her living room?

Above all, Julie is also a really gifted chef and a gifted teacher.

“Classically trained by some of the world’s most accomplished French Masters, Julie has been teaching for more than 20 years and is a Certified Culinary Professional. She apprenticed with former White House pastry chef, Roland Mesnier — and worked and studied in France at Hotel de France in Auch with André Daguin, Paula Wolfert, Gaston Lenôtre and Ecole Ritz Escoffier. Julie was director and teacher at L’Academie de Cuisine, one of the top ten cooking schools in the United States, where she teamed with Francois Dionot for five years. She also had the opportunity to work with Jean-Louis Palladin and Giuliano Bugialli. Julie is a graduate of L’Academie de Cuisine in Maryland, and has taken numerous classes at the CIA-Greystone — and around the world.

After living and working many years abroad in Asia and Africa, she now makes her home in Napa and started the cooking school COOKING with JULIE. In her free time she volunteers at the Food Bank and C.H.E.F.S. (Conquering Homelessness Through Employment in Food Service) as an instructor.

Member of International Association of Culinary Professionals (IACP), *Certified Culinary Professional (CCP), San Francisco Professional Food Society, and Slow Food.”

  (Source)



IMG_3947.JPG

We spent the beginning of class reviewing our recipes. Julie always emphasizes the importance of reading recipes from beginning to end BEFORE starting to cook. This way, you know what is coming next and there is much less stress in the kitchen. Now that is something we all want, right? Cooking is supposed to be fun! 🙂


IMG_3948.JPG

There were 8 people total in the class which really allowed Julie to give us individual attention. We were grouped into pairs and each pair was assigned a dish. I wanted to prepare something I had never cooked before so Gingi and I chose the Strawberry Gelato and Langues de Chat (Cat’s Tongues). Truthfully, we were moving so fast in the kitchen that it was not very easy to take pictures of each step of the process. I did manage to snap a couple action shots though.


IMG_3949.JPG

Gingi and I received some great experience learning how to pipe and I have to say I really love pastry making. My dream is to go to culinary school and learn baking and pastry in more detail. 🙂

IMG_3954.JPG


IMG_3962_2.JPG

Once everything was prepared, we sat down outside for a lovely lunch paired with the wine we tasted earlier in the day. Everything as fresh, flavorful, and incredibly light. The perfect summer lunch.


IMG_3979_2.JPG

Sorrel & Mint Buttermilk Soup


IMG_3969_2.JPG

Vegetables Grilled Spanish Style with Picada


IMG_3982.JPG

Pasta with Tomatoes, Basil, and Goat Cheese


IMG_3990_2.JPG

Strawberry Gelato with Balsamic Vinegar

IMG_3973.JPG

Langues de Chat (Cat’s Tongues)


IMG_3993_2.JPG

Cooking with Julie is an amazing experience and I highly recommend her to anyone who visits the Valley. My mom loved the experience and she cannot wait to do it again! 🙂

Have you ever taken a cooking class? If not, what would you want to learn?

xo,

Jenna

Advertisements

3 thoughts on “Cooking with Julie: Part 2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s