The cat is out of the bag and we are so excited to share with you our new atelier! We were presented with an opportunity to expand in January 2013 and we couldn't be more thrilled with the results. As you can imagine, it has been a whirlwind of a year.
The Cook’s Atelier is very proud to announce the opening of our new epicurean center in Beaune. After five successful years at our original atelier, we have collaborated with our friends at AP Wine Beaune to create a destination for food and wine lovers that highlights the local artisan food producers and winemakers of Burgundy and throughout Europe. This new epicurean center is housed in a 17th century building in the center of historic Beaune. Within the building, we have the wine shop, a retail space with cook's tools and provisions, our teaching kitchen and dining room. In addition, as long-time members of Slow Food, our application has just been approved to be the headquarters for the Slow Food Beaune Convivium, a place for locals and visitors alike to come and participate in special events around local food and wine.
The Cook’s Atelier is just finishing its fifth season. Over the last five years in Beaune, we have created a strong network of artisan food producers that we work with - farmers, organic gardeners, butchers, cheesemakers, bakers, beekeepers - both to support small, local businesses as well as to give our clients the chance to see (and taste!) the best that Burgundy has to offer. Our clients come from all over the world and participate in our programs to learn more about the region through cooking and to experience the conviviality of sharing food and returning to the table.
In the unique setting of The Cook’s Atelier, we conduct cooking classes that are informative and entertaining, as we believe that cooking should be fun, a bundle of this and a handful of that. As the group gathers around the long kitchen prep table, we give a brief introduction of the menu, then they break into culinary groups, tie on an apron and begin cooking. We circulate during the preparation of the meal to provide guidance and impart culinary knowledge. Once the cooking is complete, the group will be seated around the long zinc topped farm table in our dining room to toast their culinary success and savor the fruits of their labor. Our goal is to teach our students that cooking can be simple, delicious, and rewarding by making the kitchen an approachable and fun place for everyone. The guests will depart the atelier with experiences that will remain in their memories long after the “lesson” is concluded. We believe that cooking for others extends the heart, and we gain great satisfaction and boundless pleasure from those who enjoy and appreciate the love of good eating.
photo credits: The Cook's Atelier. Top photo by Selden Koolman (a favorite intern!)