The International Kitchen Blog: Chef Interview, Gascony Cookery School
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Chef Interview: Gascony Cookery School

Next April 20, 2015 Previous

One of our 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?Chef David in Gascony
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!

Your Gascony cooking vacation accommodations What is the best piece of advice you would give someone just starting to cook?
Work hard, listen well and always taste!!!!.

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.

Your Gascony cooking course 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

Other Chef Interviews
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"Flavors of the Real Italian Countryside": Chef Massimo
"Cooking in Andalusian Olive Country": Chef Clive
"Seaside Cooking in Portugal": Chef Fernando
"Taste of Bordeaux": Chef Barbara
"Colors of Burgundy": Chef Katherine
"Cook Under the Tuscan Sun": Chef Silvia
"A Cooking Passport to Provence": Chef Berard
"A Culinary Adventure in Umbria": Chef Flavio
"Mediterranean Cooking Experience": Chef Carmen
"A Classic Tuscan Table": Chef Claudio
"A Culinary Adventure at Le Calabash": Chefs Sidney and Alison
"Authentic Experience in Piedmont" : Chef Francesca
"Pastry Weeks at at Le Calabash": Chef Alison
"A Mexican Expedition in the Yucatan": Chef David
"Cook Under the Tuscan Sun": Chef Silvia
"Greek Gastronomy on Santorini": Chef Vassilis
"Taste of Peru: Chef Jose del Castillo
"Flavors of the Real Italian Countryside": Chef Massimo
"Discover Provence": Chef Gina
"Cooking in the French Alps (Part 1)"Chef Nikki
"Cooking in the French Alps (Part 2)"Chef Nikki
"Sapori d'Abruzzo"Chef Dino
"Insider's Venice: Chef Marika
"Relais & Chateaux and Michelin Star Cooking at Don Alfonso": Chef Alfonso
"Chateau Cooking in Bearn": Chef Laurent
"Authentic Abruzzo Cooking": Chef Marino
"A Culinary Adventure in Puglia": Chef Chiara

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