Chef Interview: Cooking in Gascony with Chef David
One of The International Kitchen’s
most popular cooking vacations in France is in the village of Gramont in southwest France, an area known for its amazing gastronomy. In the latest of our series of chef’s interviews, we chat with Chef David about his cooking philosophy and what makes the south of France such a great culinary destination.
What is your first memory of cooking?
My first memory of cooking is growing up in a diner in London watching my Dad flipping eggs for breakfast and my Mum waiting tables. By the age of 4 I was helping out too.
Where or from whom did you learn about cooking?
Dad taught me everything he knew but I realized that to follow my passion of cooking I would need formal training. So, I went to Catering College in London where I attained A Diploma in Advanced Culinary Skills, the highest qualification in England.
What is your favorite ingredient or food to cook with? Least favorite?
My favourite food to work with is fish as timing is everything. My least favourite food to eat is well done meat.
What’s your favorite dish?
My favourite dish is Fruits de Mer, I cannot help but gorge on seafood!
Why do you like teaching cooking classes?
Teaching is so rewarding. To see the progression of our students, both complete novices and advanced cooks, and in such a short period of time.
What’s unique about the food from your region?
Here in Gascony we are renowned for our gastronomy and have the best duck products in the world, foie gras, confit and cassoulet to name just a few.
Anything else you’d like to share with clients of The International Kitchen?
The setting of the Gascony Cookery School is amazing; Gramont is a medieval village in the midst of “La France Profonde” where you will learn to cook both regional and classical French cuisine in an environment which is fun, relaxed but structured in a way to suit cooks of all levels. Our passion for French cuisine and the cookery school’s idyllic setting in the heart of Gascony will ensure you a truly unique experience.
By Peg Kern
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