911 Chef Eric Cooking Classes at UBC
UBC Continuing Studies Culinary Program - Regional Cuisine with Chef Eric
UBC Continuing Studies is proud to present regional cuisine classes with Chef Eric Arrouzé, who has worked in famous hotels and restaurants in France and Canada.
| See also: Two-Week Regional Cuisine Travel Programs with Chef Eric Arrouzé! | |
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| • | Culinary and Historial Discover of the Loire Valley |
French Culinary Arts Demonstrations with Chef Eric at UBC Robson Square
After Friday French classes, join UBC Culinary Arts instructor Chef Eric as he prepares various appetizers. The demonstrations will be conducted in French, and participants will be able to use their new language skills in an informal social setting. Receive a $50 discount if you register for both the language class and the culinary arts demos.
BC 228 W07A: Fri, Jan 25-Feb 22, 7:30-8:30 pm; UBC Robson Square. $225.
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The Culture and Traditions of French Regional Cuisine: Parisian Cuisine
In France, the Parisian region is by far the smallest, but its cuisine is also one of the most rich and flavourful. The style of cooking known as la Grande Cuisine comes from Paris and dates back to medieval times when royal chefs competed to see who could concoct the most elaborate dishes. French cooking, also referred to as haute cuisine, is considered by many to be the standard against which all
other cuisines are measured. Nouvelle cuisine, which became popular in the 1970s, was in reaction to the rich dishes of classic French cuisine. Nouvelle cuisine has a healthful cooking philosophy - crisp cooked vegetables and fruit based sauces as opposed to flour and cream sauces. From classic French cooking to nouvelle cuisine, there is something to satisfy every palate in Parisian Cuisine. A sample menu may include Beef Consomme Celestine, Salmon Tartar Dijonnaise, Rabbit in Tarragon Mustard Sauce Parisian Style, Roasted Garlic Mashed Potatoes and Choux Chantilly Caramel Sauce.
BC 211 W08A: 6 Mondays, Jan 28-Mar 3, 5:30-8:30 pm; Sage Bistro, UBC. $575, including course materials and six multi-course meals.
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Spain: The World of Tapas
Learn about the world of tapas as you share dishes based on the culinary traditions of Andalusia, Malaga, Sevilla or Granada, along with a glass of sangria and a few notes of flamenco. The Spanish are devoted to the ritual of tapeo and socializing around a food platter with a drink after siesta or after work. A sample menu could include salt cod fritters, spicy meatballs, stuffed squid, mushrooms a la plancha, gazpacho, marinated olives, nut tarts and, of course, sangria. Each participant receives an apron. Register early as enrolment is limited.
BC 220 W08A: 6 Tuesdays, Jan 29-Mar 4, 5:30-8:30 pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $450, including course materials and tapas.
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A Marriage of Food and Wine
Expertise Level: All Levels
The cuisines and wines of France are famous for their complexity and quality. Food and wine pairing is a celebration of the act of sustenance, with each region drawing on local markets and wineries and developing combinations according to the availability of local produce. Join Chef Eric Arrouzé of France and a UBC wine instructor, in this examination of the art of food and wine pairing. Each day you prepare dishes selected from different regions of France such as Champagne, Alsace, Burgundy, Bordeaux, Provence, the Loire Valley and the cuisine of other countries including Asian and Mediterranean cuisine. Appropriate specialty wines accompany these regional delicacies. Short presentations and discussions enhance your understanding of the basis for these food and wine combinations. Join us in the preparation of international cuisine and the tasting of perfectly matched wines!
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New! The Culture and Traditions of French Regional Cuisine: Lyon and Savoy
The Rhône-Alpes region, with its capital Lyon, has fantastic markets, amazing restaurants and is the home of Master Chef Paul Bocuse of the world-renowned Bouchon Restaurant. It is known for its Bistro Cuisine, which typically features creative, healthy versions of traditional French Cuisine. Stretching from the Alpine peaks of Savoy to the lush farmlands of the Ain and to the world-renowned Beaujolais and Côtes-du-Rhône vineyards, this region contains everything to make a gourmet’s heart beat faster. Join us in discovering the Lyon and Savoy region. A sample menu could include Gratinee Lyonnaise, chestnut cream soup, fish quenelles with nantua sauce, tablier de sapeur with sauce gribishe, feuilletes de boudin, petit saucisson chaud lyonnais, chicken liver mousse cake, roasted scampi and mushrooms, lemon tartlet, walnut cake, fondue savoyard, cheese raclette and tartiflette. Each participant receives an apron. Register early as enrolment is limited.
BC 236 W08A: 6 Wednesdays, Jan 30-Mar 5, 5:30-8:30 pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $575, including course materials and six multi-course meals.
Register on UBC Website
The Culture and Traditions of French Regional Cuisine: Provençal Cuisine
Discover Provence through its cuisine, culture and traditions! As simple as they are exciting, the culinary traditions of Provence and the Southern Alps entice lovers of sunny, colourful cuisine and seduce the most demanding palates. The flavours and aromas reveal worlds that are echoed by the lively market stalls. You will prepare a multi-course meal each week under the tutelage of Chef Eric Arrouzé. A sample menu could include Stuffed and Roasted Mussels Setoise, Crusted Rack of Lamb with Artichokes and Garden Aroma, Potato Anna, and Thyme Apple Tart with Almond Cream.
BC 215 P08A: 6 Mondays, Apr 28-June 9 (no class May 19), 5:30-8:30 pm; Sage Bistro, UBC. $575, including course materials and six multi-course meals.
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The Secrets of Traditional Italian Cuisine
Authentic Italian food is, by definition, local in inspiration and based on fresh ingredients of the highest quality. It is food without pretense, even when it is served in trattorias or restaurants. This course takes you into the kitchens of Italian regions such as Lombardy, Piedmont and Tuscany to sample pasta, pizza, antipasti and risotto made the right way - fish and shellfish redolent of the sea, hearty treatments of meat and game and irresistible gelato. Join Chef Eric and specialists in Italian food in discovering the world's best-loved cuisines. Each participant receives an apron. Register early as enrolment is limited.
BC 214 P08A: 6 Wednesdays, Apr 30-June 4, 5:30-8:30 pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $575, including course materials and six multi-course meals.
Register on UBC Website
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