Cooking Classes with Kate from the Kitchen at Camont

by Alice White Walker
a country kitchen with an array of ingredients on a table

Embark on a culinary journey with a little French flair this winter with previous MFCH Magazine contributor, author, professional chef and teacher Kate Hill. Whether you are a beginner, a cooking aficionado, or you simply want to brush up on your skills, Kate’s cook-along courses are something every French food lover can enjoy.

SUBSCRIBE TO THE MAGAZINE

Kate has run her much-loved cooking school, the Kitchen at Camont, out of her 18thcentury farmhouse in verdant Gascony for over three decades. This year, she also celebrated the 25th anniversary of her acclaimed cookbook, A Culinary Journey in Gascony: Recipes and Stories from My French Canal Boat. From this, Kate has created an online course that also includes a beginner’s class to authentic French cooking.

Perfect for the holiday season, Kate’s latest virtual cooking course is “Camp Cassoulet,” where you’ll learn to cook France’s most fabled dish during a live cook-along. You can select your class, with courses starting on Sunday, Nov 29th and running until Dec 27th.

Taking inspiration from her recently released book, Cassoulet: A French Obsession, Kate covers every detail you need to create the hearty French classic. From beans and broth to choosing the perfect vessel and charcuterie, Kate will help you to masterfully bring a little of France into your home — wherever in the world you may be. 

 The course, entitled “Kate Hill Cooks at Camont,” can be reserved here.

Check out Kate’s recipes for MFCH in our Sept/Oct 20 issue!

Related Articles