Specialty Cooking Classes
The Culinary Institute of America
Located just a short walk from the Gonzalez Convention Center where the Reformation of Food & the Family Conference will be held is the Culinary Institute of America, one of our nations premiere cooking schools. We have secured some state-of-the-art facilities and are excited to present you with two optional courses designed to expand the joie de vivre of the food culture within your home.
Join acclaimed chef and Christian minister Francis Foucachon for a fabulous six hour introduction to what he believes to be “the greatest food in the world”—French cuisine. For those of you interested in building your arsenal of cancer-fighting food and snacks join Carmen Torres for a three hour foray into “raw cuisine.”
The Joy of French Cuisine:
How To Prepare a First-Rate French Meal
Instructor: Chef Francis Foucachon
Location: The Culinary Institute of America
Date: Monday, July16, 2012
Time: 9 a.m.-3 p.m.
Price: $150 to non RFFC attendees. $95 for Reformation of Food and Family Conference attendees*
You don’t have to go all the way to France to learn how to cook from a French chef. Francis Foucachon, a chef who was born and trained in Lyon, the capital of French gastronomy, will be teaching a six-hour class on “The Foundations of Classical French Cuisine” right here in San Antonio in the state-of-the-art facilities of the Culinary Institute of America. As he shows you how to make “liquid gold”—the brown and white stock that are the cornerstones of French cuisine—you will learn the secret of easily preparing delicious meat dishes just minutes before serving them. Drawing on his expertise as former Chef/Owner of West of Paris French Restaurant, he will show you how to get organized to make a meal, how to debone a chicken, and how to use proper cooking techniques. Then he will teach you how to make a four-course dinner, with opportunities for you to taste all the way through. A pre-appetizer of gougeres au gruyere will start you off, and will be followed by a hot appetizer of artichoke hearts with Morel mushroom stuffing. The unique main dish will be duck filet in an orange and pastis reduction, accompanied by mouthwatering gratin dauphinois potatoes. Francis will wrap up the class with a dessert that puts an innovative twist on a classic by infusing the lavender of Provence into the ever-popular crème brûlée Making a fancy dinner for friends no longer has to intimidate you after Chef Foucachon takes you step-by-step through each dish and leaves you with recipes to take home.
“Chef Francis Foucachon is simply remarkable. He is a classically trained French chef who studied under one of the most noteworthy chefs in Leon, France, and he is also a Gospel minister. I have dined with him in Paris, watched him in the kitchen and spoken to others who also rave about his creations. This cooking class with him may prove to be one of the most exciting and delightful culinary experiences of your life.” —Doug Phillips
Register for “The Joy of French Cuisine” Specialty Cooking School
The Raw Cooking Revolution: Learn to Prepare Delicious, Cancer-Fighting Raw Meals and Treats, with Carmen Torres
Instructor: Carmen Torres
Location: The Culinary Institute of America
Date: Monday, July16, 2012
Time: 6 p.m.-9 p.m.
Price: $95 to non RFFC attendees, and $55 for Reformation of Food and Family Conference Attendees*
Incorporating raw foods into your diet can not only aid digestion, provide higher nutritional content, and build immunities, but may serve as a significant cancer-fighting agent. After battling her own cancer-related health issues, Carmen Torres discovered the transforming benefits of incorporating raw foods into her own diet. Now Carmen will show you how families can learn to incorporate delicious and easy-to-make raw foods into their diet. During her three hour class you will discover how fun and simple it is to make delicious raw meal dishes and treats as you gradually introduce your family to delicious plant-based meals and side dishes. Students will also learn how to use different kinds of nuts in preparing creamy cheeses and meat dishes, dehydrated kale chips, crackers, green drinks, and deserts. Learn how to creatively include more fruits and vegetables into your diets.
Register for “The Raw Cooking Revolution” Specialty Cooking School