Jean Torné runs a cooking class for participants of the Foundation Course at Concord Institute, where he supervised the creation of a delightful meal of baked Polenta, a Chickpea stew, stirfried Kale, Organic Chicken poached in Wine, Bayleaf and Peppercorns. In the midst of this, he was able to communicate in a profound way, the choices we face when it comes to food. Exercising consciousness in our decisions, and in doing so enabling and supporting the development of our own consciousness. Simple, powerful teachings from a master in the Culinary Arts.
