Hands on cooking extravaganza with Hervé Boutin - La Provence!
Chez Hervé, " Comme à la maison tout simplement " Saturday 8 May, 9.00am – 2.30pm
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In February 2010 we were delighted to present the first of four dates in a French culinary program presented by Hervé Boutin exclusively for the Alliance Française. The culinary program will cover 4 regions of France : Rhone Alpes, Provence, Sud Ouest, and Bourgogne. In a fun but professional environment Hervé will share his passion for French cuisine, explain French culinary terms, and create a lifestyle experience which will introduce you to the diversity of French food culture.
Join us for this unique experience where you will be kitted out with a chef's uniform and your own kitchen tool kit - the workshop will be followed by a sit-down lunch where you will enjoy the fruits of your labour, with wines to match.
The French Culinary Program will be on Saturday 27 February, 8th May, 24th July, and 30th October 2010.
Saturday 27 February is the Region Rhone Alpes :
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RECIPES
Venue : Northern Sydney Institute - TAFE, Crows Nest.
Adress: Crows Nest College 149 West Street Crows Nest.
Price per workshop: $280 Members and students $300 Non-members.
Bookings: 02 9292 5700
Booking must be confirmed by Thursday 29 April - numbers are limited to 15 people per workshop.
Hervé Boutin
Chef Herve Boutin is the only M.O.F Patisserie and Ice Cream Making Chef in Australia and teaches at the renowned Ryde College, TAFE NSW, a specialist centre of excellence for culinary arts.
Chef Boutin completed his culinary studies in France at Eculy Dardilly in Lyon where he studied under a range of acclaimed M.O.F chefs. Herve commenced his career with Lenotre School under Gilbert Ponee M.O.F as a teacher of cooking trades and specialised courses including sugar work, chocolate making, decorating and ice cream making.
In 1990, Herve was appointed Head Pastry Chef at the Nikko Hotel, Sydney and later at the Intercontinental Hotel, Sydney. From 1996, Herve taught at the internationally famous Le Cordon Bleu Sydney Culinary Arts Institute.In 2000, Herve was appointed as catering coordinator for the French Olympic Committee during the 2000 Sydney Olympic Games.
Herve’s technical skills are highly regarded by his peers and his talents in demonstrating the art of patisserie are legendary.