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Which cooking school? replied by wyf4lyf @ 11 Jul 2005 10:55 a.m.

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Thanks, Karen, for all the info&#33; I have pretty much ruled out Patricia Wells&#39;s classes. Even if I wait long enough to get in, they are far too expensive for what you get, IMO. I looked at the Marie-Blanche website some more and she has a 1-month &quot;certificate&quot; program for 3000e, I believe, which is still cheaper than Wells&#39;s week&#33; <br><br>What do you know about the Institut Paul Bocuse in Lyon? I am really intrigued as they offer a 3-month intensive program for amateurs. What I&#39;ve really been dreaming of is a school that would teach all the same professional techniques to amateurs/home chefs as they do to people aiming for a career in the culinary world. I seem to have found it&#33; But an entire summer away from my family....that would be a big decision to make. <br><br>It&#39;s a lot of fun to do this research, though...much like it was for planning our Paris trip&#33;<br><br>I will check out some of the websites you listed. Thanks again&#33;&#33;<br>Nina

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