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a torte and a little history

click here by Linda Hopkins

Linda and Barb in 2007

canadian pharmacy viagra legal For the first week of my final series of classes at Les Gourmettes, I chose the menu from recipes from the very first series of classes I took from Barbara Fenzl more than 30 years ago.

Barb, Anne Willan and Linda in Barb’s kitchen

here I’m not sure if I’ve ever shared the story of how I came to work for Barb at Les Gourmettes Cooking School. With these next two weeks of classes being the last, now seems like a good time.

Linda, Lydie Marshall and Barb in Lydie’s kitchen in NYC

here In the fall of 1988, when my daughter, Marissa, was not yet 1-year-old, I first learned that there was a cooking school in Phoenix called Les Gourmettes. Our local newspaper, The Arizona Republic, used to have a glorious Food & Dining Section. It was massive compared to what you find in the paper today. At least once a month, there was a “Food Calendar” and Barb’s school was listed there. It was one of, if not the only, avocational cooking schools in town back then.

Barb, Linda, some dude and Julia Child at James Beard Awards in NYC

http://tiastanleyteam.com/?search=read-and-buy-pfizer-viagra-tablets We didn’t have much money to spare, but I splurged and signed up for the series of three classes. I loved it! I was hooked! Now I was on the mailing list, so when the schedule for the next semester came around, I not only signed up for Barb’s series again but also for Jacques Pepin’s class.

This photo was taken in 1998 in San Francisco, 9 years after I first assisted Jacques at Les Gourmettes in 1989.

viagra online shop I adored Jacques. I had several of his cookbooks and Jacques would come to the Scottsdale Culinary Festival in those days and I went to see him whenever he was in town.  The series was first, and after each class, I would tell Barb that I was a stay-at-home mom, and if she ever needed anything, I would run around town to get it for her. I assured her I knew how to cook, that I had worked for a respected caterer in town and that I personally catered on the side. I had a growing cookbook collection and I rarely made the same recipe twice because I loved to create and experiment. Basically, I was not only passionate about cooking, but I was also good at it.

source site During the time between Barb’s series and Jacques’ class, Barb’s assistant had to leave and get a full-time job. All my offers of help had paid off! Barb called to see if I’d be interested in apprenticing as her assistant, starting immediately. I was over the moon!

http://oilwellgroup.com/?x=33-drugs-com-viagra-online Not only was I going to work in a cooking school, but I was also going to assist Jacques Pepin! And the cherry on top – I was going to be refunded the money I had paid for Jacques’ class. That was huge for us back then! We had a new baby, I had recently been in a serious car accident and bills were piling up. Dave had just been made a partner at his CPA firm and we were making very large monthly payments for his buy-in.

Julia Child and Linda at an IACP conference

http://jasonkaune.com/?search=order-viagra As they say, the rest is history. I’ve been with Barb for 30 years. Working there lead to me opening my own children’s cooking school, to dozens of articles in the newspaper, in national parenting magazines, local TV appearances, starting this blog, meeting and working with the likes of Julia Child and Emeril Lagasse, teaching Larry Fitzgerald to cook and so much more. So yeah, I have a lot to thank Barbara Fenzl and Les Gourmettes for, including this recipe. Enjoy.

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