It was with a great honour to be considered by chef Pat Forster for a guest chef cooking class at Seasons Fine Foods & Cookery School for their winter semester. It was a lot of preparation; you know I like to prepare my pizza dough the day before to have a greater flavour but mainly because of the distance: I had a lot of precious items for the class to carry there. It was all worth it! The class went smoothly, except maybe for the part that I forgot to start one of the ovens ahead of time (!!!) but I hope that with the deliciousness of the pizzas prepared, everyone forgot about that small delay. And yes, that’s me above, waving my hand in the air like most good francophones do! Call it passion that needs to be expressed!!
A full class !
Ahhh the surprising Blueberry Love pizza, one of the seasonal favourites at My Brighton Kitchen. I only make it when it’s blueberry season so it’s something to look forward to!
This pizza is one of the classic pizzas at My Brighton Kitchen, the Sweet Smoky Heat pizza but prepared with puff pastry and using the versatile ceramic cookware from Emile Henry. This is using the Tarte Tatin pan set which makes a reversed appetizer pizza a breeze to make and so spectacular! The entire line of Emile Henry is available at Seasons Fine Foods and I will most probably treat myself to another piece to add to my collection.
So many delicious combination to try! And we explored 5 different cooking methods to compare the results so everyone could pick their favourite to try at home.
Enjoying a delicious Tarte Flambée made with the most fabulous black pepper molasses bacon from Seed to Sausage available of course at Seasons Fine Foods.
Looking forward to the next pizza making workshop this summer with my wood-fired oven. More deliciousness to come!