Wednesday, 16 October
4:00 pm - 6:30 pm
Spices to Warm the Spirit and Cool the Body
A Cooking Demonstration and Taste Workshop
at Le Cordon Bleu's Paris Cooking School
by Michele Redmond, MS, RDN
Join us for this informative spice-filled demo and tasting that will be held at Le Cordon Bleu's Paris Cooking School.
Michele Redmond - graduate of Le Cordon Bleu, culinary instructor and university lecturer - will explore several spices to warm your palate and invigorate your winter cooking.
At this taste workshop, you will try a variety of spices known for warming sensations and determine your taste sensory thresholds.
Michele will demonstrate different techniques for cooking with these spices and prepare some foods to showcase them.
We'll discuss their potential health benefits with a focus on "cooling down" the body's inflammatory reactions. Inflammation is associated with exercise injuries, eating habits, diabetes, obesity, cardiac disease, Alzheimer's, and gastrointestinal problems.
We will sample spice mixes such as vadouvan ("French curry") and chili powder, and individual spices including cinnamon (3 varieties), fresh and powdered turmeric, and a variety of peppers to name a few.
We will also sample some of Michele's cooking and you'll take home with you new ideas and recipes to add a hint of heat and savory flavors to your appetizers, sauces and savory dishes.
This event will take place in the 1st Floor Cooking Demonstration Room at Le Cordon Bleu Paris, located at:
8 rue Léon Delhomme, 75015 Paris
If you have any questions, please email Mary O'Leary, WICE Cooking Director at: email@example.com
Our Instructor: Chef Michele Redmond directs The Taste Workshop which teaches how taste, food appreciation and cooking improves health and enjoyment of life. She is also a nutritionist who teaches nutrition science, taste science, sustainable foods, cooking and gastronomy at Arizona State University. Michele has worked as a caterer, research chef and food company consultant, and managed cardiac and diabetes programs, but promotes food as the best medicine. She is a graduate of Le Cordon Bleu Paris and Hautes Etudes du Goût.
photos provided by: The Taste Workshop, Michele Redmond