I heart Culina Cooking Art

I had sooo much fun last Saturday. I…

  • had a laugh with some lovely friends
  • mastered the art of macaroon-making
  • went home very happy (with the hugest box of baked beauties tucked under my arm)
My box of chocolate and rose water macaroons. And I made them!

And I also got to enjoy the fabulous Frenchness of Chef Fabrice Perrin, as he guided me through my first-ever cooking lesson.* At Culina Cooking Art. With its numerous fully-equipped professional kitchens, and extensive range of cooking programmes, Culina is a foodie’s delicious dream.

A row of professional dough mixers in the harvest bread kitchen
Spatulas, whisks, spoons, brushes, bowls…a pastry chef’s toolkit

Eventually Culina aims to become a fully-fledged chef training institute, offering international professional qualifications, including the highly-regarded Certificat D’Aptitude Professionnalle.

Chef Perrin talks his new students through the recipe
Hold on tight! Beating the egg whites for the meringue
Heating the custard sugar and water until it reaches 120c

At the moment however, the space is still buzzing, offering courses in dining delicacies like Festive Italian Dinners, Herb Crust Rack of Lamb with Gratin Dauphinois, and French Crepes. Oh yum!

Kneading the meringue into the macaronage and trying my best NOT to eat it
The perfect ones in the top row are Chef Perrin’s. The wonky ones are mine
Bake baby bake! 140c for 12 minutes…

So if you’re looking to spend some quality time with your preferred peeps, learn how to cook up the tastiest storm in a pro stainless steel kitchen, AND get to eat it all up at the end…you’re going to j’dore Culina.

Rich dark and creamy – chocolate moka filling that sits in between the meringue
Jennifer sticking the macaroon meringues together
Macaroon success! My rose water macaroons with pistachio on top

Merci beaucoup Chef Perrin! xx

*Culina’s Macaroon Fantasy course costs BD40, and last 3 hours. I was invited as guest of Culina Cooking Art

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