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Hello from the South of France

Chris Ward
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Chris Ward

Chris Ward

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Hi my name is Chris. I'm a former professional chef living in a small town between Nimes and Montpellier in the South of France. I trained as a chef in Avignon in Provence at catering school and worked in gastronomic restaurants and private service for 7 years.

Now I teach English and professional culture to students at the Vatel school of hotels, restaurants and tourism in Nimes. And I still cook, of course, for my family - my wife Delphine and I have two daughters Scarlett  8 and Roxanne 6.

I wrote a book about my year at catering school called Eat Sleep Cook School! and keep up a blog of what happened afterwards at http://eatsleepcookschool.wordpress.com. 

I hope to be able to contribute here and learn a few things, particularly about baking sourdough bread which I think is going to be my next cooking project.

Cheers!

 

Chris

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Chris Ward

http://eatsleepcookschool.wordpress.com

I wrote a book about learning to cook in the South of France: http://mybook.to/escs

 

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DianaB

DianaB

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Welcome to eGullet Chris.  Very much look forward to hearing more about your cooking experiences.

 

Edited to add really enjoying your blog.

Edited by DianaB (log)
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Okanagancook

Okanagancook

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Welcome Chris.  Hope to see some of your cooking.  Over in the Pastry and Baking Forums you will find a tutorial on making sour dough.  I do not know how to include a link to it but just use the search engine for this site and you will find it easily.

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Alex

Alex

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Establishing and Working with Homemade Sourdough Starter

 

Baking Bread from Scratch in France

 

Sourdough in the Freezer

 

The Bread Topic

 

 

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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kayb

kayb

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Glad to have you here, Chris, and look forward to hearing about your cooking. Afraid I can't help much on sourdough, but lots of people here can!

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Thanks for the Crepes

Thanks for the Crepes

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@Chris Ward,

 

Welcome to eG, and like others here, I'm looking forward to hearing about your adventures in food and the food culture where you live.

 

I found this older link on sourdough bread, and it's a little wonky, with some links broken and images missing, but still contains a lot of useful information.

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> ^ . . ^ <

 

 

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