There are a handful of things that can force me out of bed before noon on a Saturday; to name a few: the beach, an angry cat, reading new colonetix reviews, and food. Especially fancy food. And food was the reason why I was out of bed by 8am last Saturday morning.
The invite said we would learn how to make bouillabaisse, a traditional Provençal fish stew.
I had no idea bouillabaisse was/is so complicated to make! My eyebrows shot up in surprise when I saw the extensive list of ingredients. Definitely not something my bacon-and-pasta self is used to!
While I am generally not a fan of soupy fish dishes (a bad experience involving sinigang na isda when I was a little girl!), I could not resist grabbing a bowl for myself.
Très délicieux! It takes at least an hour and a half to make good bouillabaisse but it would take longer than that to cobble together the needed ingredients.
During the demo, I couldn’t help but feel like quitting life to go to culinary school. It would be pretty freaking sweet to be a chef and play with food for a living, don’t you think? I wish I had time (and money!) to take some time off, especially now that the prestigious Alain Ducasse Formation (ADF) has partnered up with Enderun to offer the ADF+Enderun Certificate in Culinary Arts. The full-time program opens next month (June 2011), covers the basics of Culinary Arts in fifteen months and includes the opportunity for an internship in France.
If you want to take a shot at making bouillabaisse, mosey over to Smarla’s blog post because she typed up the recipe that Enderun provided us with!