The most difficult, challenging topic for me to teach is pasta.  Getting students to understand the essence of pasta is extremely difficult because most, the vast majority, have been lead astray.  Getting students to get off the dry vs fresh track is nearly impossible, taking much effort, a Joe Pesci attitude, and time.  Eventually the students get to experience authentic pasta and are forever changed when it comes to that particular food.

But I’m looking forward – very soon, in fact – to the day when I can simply direct the students to some homework, and not just reading, but video.  Not just any video, but a well crafted script, with detailed and meticulously shot techniques, all logically and wisely editing, all detailing the essence of pasta, where it comes from, how it’s made, how to dissect quality, how to make it at home, cook it properly, what to do, what not to do, why, what happens when you make a mistake, how to prevent it, fix it, etc.

The module on pasta filmed in the kitchen studio at Rouxbe took a whole week, with hours of narrowing down the writing to its essence, shooting the key critical points with the best angle, cleverly, creatively, and then hours of editing and in the sound room.  By the end, every one of the Rouxbe team, from camera, to sound people, to editors, were pros at pasta, elevated to an Italian understanding of pasta…FOREVER.

Though it still took the physical experience to be convinced of this, the video does my job in 20 minutes, rather than hours.  Video, if well scripted and performed, is the tool of the future for any culinary learner.  Watch for the Rouxbe culinary school. (http://blog.rouxbe.com/rouxbe-cooking-school-sneak-peek/) It will change the way you cook and eat.  Period!

Tony

The snow is still flying but many families are looking ahead and planning summer vacations.  To help you with your family plans we have set the dates for Summer Culinary Camps, 2008 with Chef Barb.  The week long camps are just too good to miss.  We’ve got a new line up of classes that will have the young culinarians in the family creating fresh, seasonal meals using B.C.’s bumper crop of summer fruits and veggies.  From breakfast treats to after dinner sweets, we’ve got meal planning covered.  Daily camp menus will be posted in the spring.

The Kids Culinary Camps are action-packed, fun-filled days where the children have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  The children will cook each day’s menu from scratch then sit down to enjoy a lunch they created.  Menus are designed to be age appropriate, incorporate a variety of culinary techniques and skills, to appeal to and develop younger palates and to help children discover the process and pleasure of cooking and sharing food together.  At the end of each day a recipe book is theirs to take and at the end of the camp, they will take home their apron so they can get busy in the kitchen.

Chef Barbara Finley has been teaching in the lower mainland for over 20 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a professional culinary and pastry instructor.  Barbara’s hope is that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that the children can create at home.

August 11 – 15  (Ages 7 – 11)

A five-day camp that celebrates the flavours of the season.  We’ll be creating new recipes from around the globe and some from our own backyard.  Fresh. Flavourful.  Fun.

August 18 – 22  (Ages 12 – 17)

A five-day camp developed with teenaged taste buds in mind that focuses on developing a variety of cooking techniques and skills using B.C.’s bounty of seasonal produce. From snacks to fine dining entrees, we’ll stretch your culinary repertoire.

Times:  10:00am – 2:00pm

Cost: $425 + GST per camp

Register:  call 604.876.7653. Payment is due at registration & can be made over the phone by Visa or MasterCard.

The summer camp cooking classes are sold as a package and not on an individual basis.  Registration fees are non-refundable.  If you are unable to attend, you may send another person in your place.  With two week’s notice, you may transfer to another class, based on availability, or receive a class credit.