Another opportunity is approaching to spend time in the company of Jean Torné, during his upcoming Seasonal Kitchen course, scheduled for Feb 24 – March 2 at the Concord Institute. This is an extraordinary course which is likely to transform your relationship to food and cooking. In Jean’s words:
‘I am going to have a program, on the joy of food. From a practical point of view, the exact season is a transition season and I will have most probably no more than the vegetables on offer currently: root vegetables, pumpkins and sprouted greens of various kinds. The cooking will move around vegetables and grains and will aim at exploring different forms of cooking with herbs and spices, with middle-eastern and Mediterranean influences, including fish at both weekend days. In the classes we will learn of course recipes and ingredients and styles, but we will also again examine why, how and who are cooking.’
If you are interested in taking part, please contact Blandine Bardeau by email, or call the Concord Institute directly on 020 7607 1140 to book your place..
