Support

Essence of Place – 8 weeks French culinary training

Essence of Place – 8 weeks French culinary training in Portland Oregon -

Hands on, dense with information and skill building, and an alternative, structured program of classic French culinary training
Includes networking and coaching to all who complete the course. An envied Diploma is awarded those who successfully complete the training. Geared toward working cook...

see more

Essence of Place – 8 weeks French culinary training in Portland Oregon -

Hands on, dense with information and skill building, and an alternative, structured program of classic French culinary training
Includes networking and coaching to all who complete the course. An envied Diploma is awarded those who successfully complete the training. Geared toward working cooks who need to take their skills to the next level; professionals who desire renewal, and also serious home cooks who wish to learn in the traditional French manner.

Option to complete the course 2 nights, one Saturday a month, over a one year period. Second option of continued study in France.
Limited to 6 participants.

see less

  • Write a review
  • Add to favorites

Choose from 1 available session:

When

Usual availability/office hours:
9:00 AM - 3:00 PM

Where

  • Robert Reynolds Chef Studio
    2818 SE Pine St
    Portland, OR 97214 | Kerns

Price: $200.00

Offers discounts or promotional pricing!

Notes: Tuition: $200 per day - 1000. Per week Sessions are offered Janua... see more

Notes:

Tuition: $200 per day - 1000. Per week
Sessions are offered January, Mary, May & September. Info on limited Scholarships are available on the website http://thechefstudio.com

see less

Type

  • 1:1 / Private Lessons
  • Class / Group Sessions

Reviews write a review

Be the first to write a review!

Ready to learn?

Todd Lisonbee also offers:

Favorited By add me

  • Does this look like a class you'd love?

    Bookmark it by clicking "add me". We'll save your complete list of favorites on your profile page, for whenever you want it.

Related Articles

How to Work With Fondant

Posted by The Artisan Cake Guild in Cooking

How to Work With Fondant

Fondant is a sugar paste that is rolled out with a rolling pin and draped over tiers of cakes which are then stacked into a wedding cake.  A general complaint about fondant is that it doe...

more »

Making Eggplant Timbale

Posted by Lily LemaHallauer in Cooking

Making Eggplant Timbale

The other night I made Eggplant Timbale, going off a recipe from Giada (of Everyday Italian on the Food Network). Like most people I’m very wary of all TV chefs and their recipes, but this on...

more »