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Why did you choose France as the location of your school, and specifically the Provence Region?My first trip to France at the age of 22 was what I call an awakening of sorts. Raised in south, rural Texas I witnessed farmers and ranchers quite frequently, but I never really knew them since there was no real opportunity to interact, no markets that I ever recall. My first thoughts of France were that it would be very sophisticated and as such might feel cold and unapproachable. Needless to say when I arrived, I was immediately disarmed of all assumptions and made connections with people immediately, language and cultural barriers dissolved with excitement and enthusiasm towards the daily artisanal offerings. I found this country to be so civilized, so respectful of its inhabitants and took great comfort in this even as it was a spectacular example of beauty, history and natural elegance. I really thrived when I lived in Paris and upon moving home, consciously made the promise to return as often as I could, and eventually find a way to make it more permanent. As far as Provence, I had always dreamed of living in the South of France with its glamorous lifestyle, glittering blue oceans, miles of dreamy coastlines, breathtaking cliffs and relaxed mood. It wasn’t until I spent time in Provence, however, that I began to see how special, and unique this region is. Even with all its vast literary presentations, it is at the core, a spectacular example of sustainability, offering an abundance of replenish able resources, wild variety of products, and true affordability. The slow food movement that is emerging and thriving in so many parts of the world is merely the way life has always been and continues to be here in the South of France. What is the "Food Circle" that you say defines this culture?I sense that we are all awakening to a more global conscientiousness and attitude about how and where our food is being made, fed, looked after and eventually presented. I have many vegetarian friends now who made that choice not based on some personal feeling against the consumption of animal products, but rather because that they don’t trust the food and its distributors. They see this as a way to do their “ part “ to help reduce our dependency on these products, hopefully putting an end to the inhumanities in the industries. This is profound to me. To live in a world where you can’t or don’t trust where your food comes from is huge and is partly the reason for the surge in organic products, they not always to the standards we might expect and certainly not affordable to everyone. In France, the circle represents the relationships that are built around food. The most basic of our needs being met with trust, care, and dignity- The farmers and purveyors are artisans in their abilities to coax the produce along, selling not just their wares at the markets, but a piece of themselves. They show up and give you their absolute best, the ultimate educators of how and when to consume their products- There is an equal trust placed in the consumer that we will take great care in preparing and eating the produce or whatever it may be in a time sensitive, simple way. The chefs that make the greatest relationships here with the purveyors take it one step further and present the food, once broken down, back into the beautiful again, almost as a tribute to its beginnings. But it doesn’t end there and oddly the most important in the circle are the consumers. The consumers actually complete and maintain this “ circle “ in their demand for excellence, refusal of mediocrity and continued willingness to support and pay for the existence of this way of life. As such, the culture creates demand and that creates business, allowing for competition to thrive and drive prices into the realm of reasonable instead of insane. This is what entire friendships, partnerships and relationships are built on. Its really quite lovely to observe and be a part. Why is Paris important and set up as a tour rather than a week of cookery classes?I personally love Paris. I know I’m not alone as I much as I might wish, glancing from many faces I encounter on the streets, in the parks, and café’s, faces as illuminated as my own by their surroundings. Paris is a lively, cutting edge city and it’s the juxtaposition of the large, international city with the palpable appreciation of quality, leisure and pleasure that excites and motivates me. The city takes the simplicity and natural beauty of the regional foods and wines and elevates them as works of art, but it also celebrates the beauty in the everyday, easily understood when one is there. French food has struggled in the past with this notion of being laborious, complicated, and heavy. What I see instead is a past that sought to celebrate food by elevating it, not with intentions to suffocate or manipulate. However its important to note that that while a part of its past, no where is fresh, uncomplicated and beautifully prepared food more evident these days than in France. Therefore, Paris as a destination has so much to offer the first time visitor, seasoned traveler or even long term inhabitant. There is an energy that creates an environment that some of the best chefs and artisans thrive in, which in turn they use to give back. With so much to see, to witness in Paris, we want to highlight the best and make intimate and off the beaten experiences accessible to our clients. The idea of whiling away the hours in a kitchen, albeit fun, seems unnatural in Paris as It’s the ultimate food lovers city and we want our guests to get out and experience why~  |
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