I-Course Ideal for Gourmets Beginner
Uma ufuna amakilasi okupheka aseFrance ePhakathi eParis futhi efundiswa ngesiNgisi, isikole sokupheka i-La Cuisine iParis siyindlela enhle kakhulu. Ikakhulukazi abapheki be-amateur nama-foodies abafuna indawo ekhululekile ukuze bafunde futhi baxabise isici sokuzijabulisa ngokugqamile nokucacile, i-palette yokupheka amakilasi anikezwa yile nkampani akufanele adabuke.
Funda okuhlobene: Umhlahlandlela Wethu Ophelele We-Paris
Isungulwe maduzane yizimbhangqwana zaseFranco-American zithande kakhulu i-gastronomy sans snobbery, iCa Cuisine Paris inikeza indawo enobungane enobungane, lapho i-rookies ephelele ingeke izwe khona.
Vakashela Iwebhusayithi Yabo
Izinzuzo zami:
- Ukukhululeka, ukungabonakali okungabonakali
- Umpheki ohamba phambili ekilasini lami wayengumuntu onobungane futhi onolwazi
- Izakhiwo ezihlanzekile, ezikhangayo nezisebenzi ezifudumele
- Kutholakala ngaphakathi, ngokubukwa okuhle kwe- Seine nedolobha
- Inikeza izifundo ezihlukahlukene kokubili isiNgisi nesiFulentshi
Umlutha wami:
- Isigaba sasincane kakhulu ukuvumela indlela yokuzisebenzisa ngokugcwele
- Isikole asinikezi amaphakheji wezinsuku eziningi noma ama-multi-week
Imininingwane Yenkambo Ngamafuphi, Ulwazi Olusebenzayo:
- Okuqukethwe kwenkambo: I- French yendabuko, i-organic, i-pastry kanye ne-chocolates, futhi ukuthengwa kwemakethe yendabuko kungenye yezinto ezithandwa kakhulu.
- Izilimi zokufundisa: isiNgisi noma isiFulentshi
- Amanani eNkambiso: Xhumana La Cuisine Paris ngamanani amakilasi ngamunye.
- Ikheli nendawo: I- Quai de l'Hôtel de Ville, i- arrondissement yesine , i-Metro Hotel de Ville, iPont Marie
- Ifoni: +33 (0) 1 40 51 78 18
- Imeyili: contact@lacuisineparis.com
- Vakashela iwebhusayithi ye-La Cuisine Paris esemthethweni
- Ubude bekilasi: Kusukela emahoreni amabili kuya amane
Umsoco Okujabulisayo: Ukubuyekezwa Kwami Okugcwele
Ngamenywa ekilasini le-chocolate eLaCuisine Paris- ithemba elithakazelisayo kusukela ekubhaka nasetizini ezidakayo kukhona ezinye izitshalo zami eziqinile.
Kodwa ngangihlale nginamahloni ngokuzama isandla sami ku-pastry, engangikholelwa ukuthi ngiyikhompi yami. Lokhu kubonakala kunethuba elikhulu lokuba "liphulwe".
Funda okuhlobene: Ama- Patisseries amahle kakhulu (ama-Pastry Shops) eParis
Izethulo
Ngangibingelelwa ngabanikazi bendabuko baseFranco-American kanye nabanikazi bendawo uJane Bertch no-Olivier Pugliesi-Conti, abangibonise endaweni entsha yesikole sokupheka, emabhange eMfula iSeine eduze neHhovisi laseDolobha laseParis. Ngokuvamile, amafasitela amakhulu ekhishi athola imibono emihle yomfula nedolobha.
Funda Okuhlobene: Konke Mayelana noMfula Seine: Amaqiniso, Umlando, Ukubuka
Ekuphileni kwabo kwangaphambili, uJane no-Olivier basebenze ezinkampanini zezinkampani zokubambisana nokuphathwa kwebhange, ngokulandelana. Zombili lezi zilwane ezithandwayo, lo mbhangqwana wanquma ukwenza i-jump and ukudala ukudla okupheka esikoleni izikhulumi zesiNgisi nesiFulentshi. "Ngibonga impilo yami yangaphambilini njengeBhanki yeNkampani, njengoba umama engithanda ukutshela abantu, ngahamba ngiphume epanini lokubhaka, futhi ngiya emlilweni .... noma mhlawumbe ngenye indlela," kusho uJane.
Esimweni eliphezulu ekhishini (ilanga, elimnandi, elinemishini ye-state-of-the-art), umpheki othinteka u-Justin Ward (oyedwa kwabayishumi osebenza esikoleni) wayekwazi abafundi. Ekuqaleni evela eTexas, u-Justin waqeqesha eParis esikoleni esihloniphekile saseGregoriire Ferrandi, futhi usebenza naseCreed Cakes Avenue edolobheni.
KuMenyu: I-Chocolate Soufflé ne-Lemon Meringue Tartelettes
U-Justin wasibeka emsebenzini (cishe abafundi abangu-10, zonke izikhulumi zesiNgisi) zokupheka ezimbili zakudala zaseFrance: i-chocolate soufflé ne-lemon meringue tartelettes. Kwakubonakala sengathi ifuna isigaba samahora amabili nje kuphela, kodwa sasizimisele kakhulu, silinganisa izithako, sishukumisa izimbiza ze-chocolate, sibamba iminwe yethu ngejusi, futhi sifunde indlela yokulungisa kahle isikhunta se-tartelette ngenhlama.
Izikhathi ezinzima kunazo zonke? Ukusebenza ingxube ye-tshokoleta, amaqanda nebhotela for soufflé (kufanele ngempela uthole zonke izandla zakho lapho, usebenzisa spatula isibambo). Ukufunda ukwenza i-meringue ephelele, futhi ukuyikhipha ngobuciko kuma-tartelettes usebenzisa isikhwama se-pastry (mhlawumbe esisongayo kunazo zonke kodwa futhi ingxenye ejabulisayo kakhulu). Ukuqinisekisa ukuthi ama-souffles awawa phansi ngaphambi kokudla.
Kwakunezinye izikhathi ezincane zokuphazamiseka nezikhathi zokudideka, kepha ngokujwayelekile izindlela zokupheka zavela kahle.
Ukubuyekeza kwami kwangempela kuphela? Iklasi yayincane kakhulu ukuze lingavumeli isikhathi esanele sokuba senze ama-dessert amabili ngesivinini sethu se-novice, futhi umculi kufanele angenele futhi enze eminye yemisebenzi eyedwa. Lokhu kuthathe kancane kancane ekuhambeni kokungena ngezandla.
Ngokuphelele, ngithole ukuthi ekilasini liyakuthandeka futhi lifinyeleleke. Imiphumela yemizamo yethu yayijabulisayo (ngathuthela ekhaya ama-tarmonlettes amabili elamula futhi ngidla ngokushesha), futhi ngizizwa ngishukumisekile ukuzama lokho engikufunde ekhishini lami. Ngincoma i-La Cuisine Paris izikhulumi zesiNgisi noma zesiFulentshi ezifuna ukupheka futhi zifuna ukukhulisa izikhali zayo zokupheka, kodwa ngaphezu kwakho konke ukuthanda ukuzijabulisa.
Vakashela Iwebhusayithi Yabo
Njengoba kuvamile embonini yezokuvakasha, umlobi wanikezwa ngezinsizakalo zokubhalisa ngezinhloso zokubuyekeza. Nakuba engathonye lokhu kubuyekezwa, i-About.com ikholelwa ukudalulwa ngokugcwele kwazo zonke izingxabano ezingase zenzeke. Ukuze uthole olunye ulwazi, bheka inqubomgomo yethu yokuziphatha.