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I
invite you to share this passion with our international team.
You'll find here incredible amateur chefs who will share with
you the art of cooking dishes from their country, but who
will also introduce you to their culture.
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Cooking
has been my passion since early childhood! My French grandmother taught
me the basics of cooking and to always seek "finesse".
I further developed this heritage thanks to my travels.
My family and I had the incredible opportunity to live in places such as
Uruguay, Iran, Kenya, Colombia, Iraq, China, Hong Kong, Taiwan, and
staying for long sojourns in places like India, Bali, Bangkok, and
Singapore. In every and each one of these places, I added new flavors,
colors, smells to my palette. |
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Heide
Linon was born in Germany and studied languages in Switzerland
and in her country. She married a French diplomat whom she accompanied
throughout his postings in Europe and Asia - hosting and providing
numerous meals...
Having always been a curious "adventurous eater" herself,
she remembers that her grandma, an accomplished cook, used to invite
her to taste her gravy, asking: "What's missing?"
During
her "wandering years" Heide experienced traditional and new
inventive flavor combinations, trying herbs and spices both to harmonize
and enhance flavors.
Her
passion for languages, for traveling, and for cooking will never get
surfeited. So after living and teaching in Bonn, Hanoi and Taipei she
is back in Paris, with a thrilling challenge in a teaching job at ISIT,
a Translation Training Institute, and a passion for cooking to share
with you all.
When
she looks back to her years as a diplomat's wife Heide says: "The
long nomad period abroad inspired me to write; I created new recipes
and an Animal Fables Book for children, the first of which starts as
follows:
"For Christmas cookies you will need some flour from the whitest
wheat..."
And adds: "Maybe we'll prepare and bake them together?".
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Brigitte
Labadie lived in Manhattan for 10 years where she taught French
and started a French Cooking Club, she felt that teaching French through
cooking was an efficient and fun way to learn the language. She holds
two Master degrees, in English and in French as a Foreign Language.
Since
returning to Paris, her hometown, she has continued to teach French,
French culture, and cooking in different educational institutions,
such as the Grégoire Ferrandi Cooking Academy; she also hosts
cooking classes in her charming townhouse. Lunch is served in her garden
to the music of birds singing.
Her
style is French cooking with a preference for the Nouvelle Cuisine
influenced by other cultures. Brigitte sees her class not only as a
cooking course but also as a recreational activity; she strives to
offer participants a lunch party with a typically French ambiance.
Being
fond of French music, which is also vehicle of culture, she likes introducing
her guests to it and plays some of her favorite singers while preparing
and then enjoying your meal.
After
the class she and her guests go on a tour to explore her neighborhood,
a living example of the new tendency of "boboism".
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Originally
from Iran, Safoura came to France to study over forty years ago - she
was initially planning to go back after completing her PhD, but love
decided otherwise... After graduating in molecular biology and genetics,
she worked as scientific editor for Unesco before becoming in charge
of the organization of Unesco's biennial General Conference.
She had a fulfilling job, and her future husband was not interested
in her housewife skills; yet when they started thinking of marriage,
Safoura's greatest worry was that she was not a good cook. Her mother
comforted her promising she would learn quickly.
She asked here and there, relied on memories and followed her instinct.
She discovered that she loved to cook, and took a certain pride in
making French friends discover Persian dishes.
The
revolution gave the word "exile" its full significance; living
in Paris suddenly meant being cut off from home. Cooking took on yet
another meaning encompassing nostalgic childhood memories and the pain
of exile, and helping rebuild the cultural link that had been broken.
"The
sweet and sour taste of orange and carrot rice or of pomegranate and
walnut duck evoked big dinner parties and weddings; the lamb with eggplants
reminded me of lunches in the heat of the Tehran summer. The dessert
by the magical name of "ice in paradise" was linked with
my grandmother - it has her sweetness, and like her, it smells of rose
water and orange blossom. Recipes and memories, both I am willing to
share with you"
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