January 13, 2021
There's a saying in Italy. "Molise non esiste." Molise doesn't exist. It's a running joke among Italians to pretend Molise doesn't exists due to its…Read This Post
Did you know we now cook in Brittany? At The International Kitchen we’re so pleased to add this amazingly beautiful region to our offerings of cooking vacations. And it is a wonderful cooking vacation in Brittany, with cooking courses in the mornings and evenings, and afternoons free to explore Brittany’s many sites. To introduce you to the region, the cookery tour, and to Chef Poul (Paul), your host and guide, here is the latest in our series of chef interviews!
Where or from whom did you learn about cooking?
At 20 I realized I wanted to be a chef. I was lucky to get an apprenticeship in a Relais de Gourmand & Chateau restaurant in Denmark, a very French restaurant; an apprenticeship takes three and a half years before you can call yourself a professional chef. When I finished that I then took the two and a half year apprenticeship course as a waiter at the same place so I qualified in wines and all things “front of house.”
What is your favorite ingredient or food to cook with? Least favorite?
My favourite ingredients are fresh products and here in Brittany in the northwest of France we are very spoiled with tons of seafood only half an hour from my school and lots of fresh vegetables and meats as it is an agricultural area. France is really spoiled with a climate so perfect to grow anything and Brittany is the garden of France!
I know it’s easy for me to say living so close to the sea, it’s more difficult if you live in Kansas to get the variety of fish- but Kansas has great beef, I was an exchange student there back in 1977 and have been back several times since and the steaks are just great.
And I never use canned food.
By Peg Kern
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