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These courses focus on the repertoire of French cooking, examining methods, applying techniques, and developing skill to organize the subject of cooking through the lenses of regions, geography, culture, and season. Styles of cooking are examined along the way, home style, bistro, classic, and modern, to provide a multi layered approach to study. The courses are perfect for the cook who has garnered bits of information here and there, and would like to take their skills levels up to be more independent in thinking and articulate with kitchen work. These courses of study can also help clarify professional expectations, to understand what sorts of skills, aptitude and endurance cooking requires. The 4 or 7 week courses in particular are designed offer a deep level of understanding and for cumulative learning which most culinary institutes stretch out over an academic year. Because of their size they are absent the atmosphere of a crowded kitchen. I have created a program of study focused on cooking skills which don't require an Associate's degree. They focus instead on what constitutes good cooking. Participants return to their kitchens renewed, inspired and changed. Only four candidates are accepted based on the strength of interviews. Cost: of the 7 week course is $9500 and includes lunch and dinner (week-ends excluded), some limited dining out, and local touring. Tuition for the 4 week course is $6000. One & two week class/tours of Provence are available in April 2005. These courses are tailored to the desire of the participant, and begin at $2200.
Their value lies in access to direct supervision of a master teacher with years of unique experience to aid participants’ understanding of theory and its application - to see, smell, taste, supported by a strong focus on technique and method. These laboratory classes produce a principal meal paired with wines. In the end, students are ‘at table’ to enjoy the fruits of their labor and participate in a formal critique. Robert Reynolds provides all formal instruction, and guest appearances at meal time by local farmers, chefs, and restaurateurs compliment the lessons learned. They are scheduled in Portland and in France, and can also be organized on request in any location. These classes embody the spirit of what Robert’s friend Jacqueline said to him one day, "I want to have people to dinner. I want to dress nicely. I don't want the food to be so complicated that I can't be with my guests. At the same time, because it is a question of guests, I want the food to be a little audacious." Even the
most successful dinner party hosts can find themselves stuck in a
routine, while others struggle until the moment the door bell rings.
This class provides both new ideas and tried and true basics that
will have your guests wondering how in the world you do it! Students
review the basics of table setting (thought you knew? … you might
be surprised!) as well as menu planning that will leave you able to
enjoy the evening. Robert also offers personalized catering to special clients for small cocktail parties, dinners, buffets, or classes at your home involving exquisite preparation of the finest igredients presented with style. Please contact the Northwest Culinary Forum
for more information. |