A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.
I love quotes that add meaning to my life. Here are a few to live by:
Avoid food products containing ingredients that a third-grader cannot pronounce.
Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
â€”Jonathan A. Foley, director of the Institute on the Environment, U of MN
The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
â€”Lidia Bastianich, from Lidiaâ€™s Italian-American Kitchen
The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasoningsâ€¦
â€”Marion Cunningham, from Learning to Cook
Plant a vegetable garden if you have the space, a window box if you donâ€™t.
Private Cooking Classes with Bronwyn!
I love teaching private cooking classes because it allows me to have a hands-on experience with my students. Iâ€™ve enjoyed giving demonstration cooking classes in the wonderful Learning Center kitchen at Healthy Living Market & CafĂ©Â in South Burlington, Vermont, but thereâ€™s something special about teaching in my own kitchen, or in the kitchen of my student. The more intimate atmosphere provides a relaxed and creative experience. Plus, thereâ€™s nothing like working elbow to elbow to have a complete understanding of what Iâ€™m doing as a teacher. Itâ€™s also a fine way for me to learn from my students. The questions and sharing of ideas is part of the fun!Â
Mastering the Art
Cooking is an art. I learned that many years ago, as I watched great cookbook authors and five-star chefs prepare remarkable meals. It is not in the adherence to technique so much, though technique is always important. It is in the willingness to break the rules or, better yet, to make the rules your own. If you want a great demonstration of this, watch Jacques Pepin and Julia Child go at it in their famous television series, Julia & Jacques Cooking at Home, as they banter on about the pros and cons of how to prepare perfect meals at home. For tips on preparing your holiday turkey, see them in action on YouTube. The series is packed with humor and eye-opening lessons in what makes great food truly great!
Growing up, I was lucky to have been one-degree of separation from one of the best of the best, Julia Child. When she lived in Paris, in spite of a language barrier and a limited experience with cooking, she was determined not to let her teachers down at the famous cooking school, The Cordon Bleu. Her commitment paid off in a book that changed minds and hearts of food lovers everywhere. I learned how to cook by practicing the techniques she laid out in that iconic cookbook, Mastering The Art of French Cooking, and from my stepmother, Judith Jones (Juliaâ€™s lifetime editor) and father, Evan Jones, whose love of good food was inspirational. I look forward to passing on some of this joy of creative cooking to you.
Fun In The Kitchen
In October, I was delighted to have Debra Heintz, one of Ben & Jerryâ€™s dynamic executives, and her daughter, Elysse, as private cooking class students. Debra is a very busy woman, traveling all over the world deciding on the location of the next Ben & Jerryâ€™s retail shop. Her daughter works for Green Mountain Coffee Roasters here in Burlington. They were both looking for simple but interesting recipes that could be done easily after a busy day on the job.Â Iâ€™m honored that they enjoyed their classes enough to want to come back in January for a session of mastering the art of Boeuf Bourguignon!
Simple Asian Meals
My suggestion to Debra and Elysse was to pick out a cookbook they wanted to explore. Â They chose recipes from my friend Nina Simondsâ€™ excellent cookbook calledÂ Simple Asian Meals. Nina has managed to make cooking some of the most delicious and sought after Asian recipes an easy task. Her experiences traveling through Southeast Asia and Japan have given her a remarkable repertoire of great recipes for busy American cooks. Once youâ€™ve mastered two or three of these wonderful dishes, itâ€™s possible to become a fine home cook, Asian-style.
Multiple Cuisines to Explore
With a long list of cuisines to exploreâ€”from Asian, Middle-Eastern, Italian, American and, of course, Frenchâ€”my students experience a wide range of recipes that excite every cooking interest. And, all my classes emphasize healthy and local products, as well as sumptuous and memorable results.
Private Cooking Classes
Private Cooking Classes are priced on a sliding scale according to the ingredients used. Costs range from $85 -$150 per person (minimum of 2 students and maximum of 4). An individual cooking class (single student) is from $105 -$150. Classes are two-hours long and can be at the clientâ€™s home or in my kitchen.
Demonstration Dinner Parties
Demonstration dinner parties are planned cooking adventures for six to ten people. I will select a menu with you that includes one or two dishes to be demonstrated the evening of the dinner party, and cater the entire meal to be served either at your house or mine. Cost per person is $120 (minimum of 6 people, maximum 10 people).Â
Cooking Classes Make Great Gifts!
Consider a gift certificate for your friends and loved ones who enjoy food and cooking.
To Arrange a Class or Purchase a Gift Certificate
Please call me at 802- 860-5022 or 802-355-7584, or email me at email@example.com to arrange for classes, dinner parties and gift certificates and to find out more.
Posted: 12-1-2012SUBSCRIBE TO THIS BLOG’S FEED
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Food events that have caught my eye.
a La Carte Videos
Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
Gateau de Crepes- In Mollyâ€™s Kitchen.
See recipe from the Smitten Kitchen
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- A Farewell To The Green Mountain State - Jul 2016
- Zabby & Elfâ€™s Stone Soup, Part II - May 2016
- Zabby & Elfâ€™s Stone Soup - Mar 2016
- Gratitude - Dec 2015
- Food Entrepreneurs Part V: Brio Coffeeworks - Nov 2015
- Food Entrepreneurs Part IV: Tomgirl Juice Co. - Oct 2015
- Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen - Aug 2015
- Food Entrepreneurship in Vermont Part II: Bijou Fine Chocolates - Jul 2015
- Summer Events In Vermont - Jul 2015
- Is Localizing Americaâ€™s Food System Possible? - Jun 2015
- Food Entrepreneurship in Vermont Part I: SharkBite Hummus - Jun 2015
- Nourish Vermont: Traditional Foods and Health Gathering - May 2015
- Late Sugaring In The Northeast Kingdom - May 2015
- Baking With Bayley Hazen Blue - Apr 2015
- Vermont Artisan Village - Mar 2015
- A Rare Book Indeed - Nov 2014
- It’s Time for an Organic Revolution! - Sep 2014
- Food for the Soul as well as the Body: Shojin Ryori - Aug 2014
- The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo - Aug 2014
- Better than Summer Camp: Summer Programs in Cheese Making, Fermentation, Charcuterie, Draft Horse Farming & Food Writing at Sterling College - May 2014
- We Did It! GMO Labeling Passed in Both the Vermont House & Senate - Apr 2014
- A Very Important Birthday: Judith Jones Celebrates Her 90th Birthday! - Mar 2014
- A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a bookâ€¦ - Jan 2014
- After the Barn Fire Fundraiser Dinner to Benefit Maple Wind Farm â€“ Tues, Jan 28 at Hinesburgh Public House - Jan 2014
- Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31! - Nov 2013
- A Recipe for the Holidays from Shelburne Farms - Nov 2013
- When the Farm is a School: Shelburne Farms - Nov 2013
- Bronwyn Jones Dunne Selected by IACP as Featured Blogger - Nov 2013
- Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet - Oct 2013
- Farm to School â€“ Not Just a Slogan - Oct 2013
- The Making of the â€śZetterburgerâ€ť: A True Tale of Creativity in the Kitchen - Aug 2013
- The “Zetterburger” Recipe - Aug 2013
- From the Sea Cloud to the Cloud Nine of Dining - Aug 2013
- Making Fresh Mozzarella - Jul 2013
- The Spirit of Vermont at the 2013 UVM Food Sustainability Summit - Jul 2013
- My Shangri-La: A Weekend at Twin Farms Resort - Jun 2013
- Twin Farms’ Gluten-Free SoufflĂ© Pancake Recipe - Jun 2013
- Remarkable Recipes, Remarkable Women - Apr 2013
- Food & Art at Twin Farms - Apr 2013
- Video of Bronwyn Dunne & Judith Jones Preparing Potato Salads at BrynTeg - Mar 2013
- Potatoes from Peru: An Ancestral Flavor Reclaimed - Mar 2013
- Cookbook Author Joan Nathanâ€™s 70th Birthday Party - Feb 2013
- Subscribe to my Blog by March 31 to Benefit the VT Foodbank! - Feb 2013
- The Mindful Carnivore - Jan 2013
- An Adventure in Cooking, Food & Healthy Livingâ€¦ - Jan 2013
- Caledonia Spirits & Winery: The Honey Man’s Dream - Dec 2012
- A Spoonful of Fresh Maple Yogurtâ€”Farmers to You Delivers! - Dec 2012
- Bronwyn Featured in Best of Burlington - Dec 2012
- Private Cooking Classes with Bronwyn! - Dec 2012
- A Last Feast Before A Perfect Storm - Nov 2012
- Two Last Meals, Part 2: Breakfast at The Inn at Shelburne Farms - Nov 2012
- Radio Flyerâ€¦ but Melons or Swiss Chard? - Nov 2012
- Two Last Meals, Part 1: Lunch at the Circus Smirkus Pie Car - Nov 2012
- Cedar Circle Farm’s 2012 Heirloom Tomato Guide - Oct 2012
- My Mother-in-law’s Favorite Meal: BLTs - Oct 2012
- Fall’s Upon Us: Tomato Harvest Festival & Circus Smirkus - Oct 2012
- Wholegrain Sourdough Breads 2 Day Class with John Mellquist of Trukenbrod Mill & Bakery - Oct 2012
- Cold Pea Soup: Catching up with Summer Flavor & My Move - Sep 2012
- See Bronwyn Jones Dunne in Julia Child’s 100th Birthday Program in VT Public Television’s Video Segment - Aug 2012
- Cooking with Evan Jones: My Father’s Recipes, Part 4 of 4 - Aug 2012
- Bronwyn Dunne Helps VT Public Television Honor Julia Child’s 100th Birthday - Aug 2012
- Cooking with Evan Jones: My Father’s Recipes, Part 3 of 4 - Jun 2012
- Cooking with Evan Jones: My Father’s Recipes, Part 2 of 4 - May 2012
- Imagine Who Is Coming to Dinner - Apr 2012
- Cooking with Evan Jones: My Fatherâ€™s Recipes, Part 1 of 4 - Apr 2012
- A Dinner at Salt CafĂ© after Tropical Storm Irene - Apr 2012
- Welcome to my Kitchen! - Apr 2012