French Culinary Institute, Campbell CA

I donned a chef's hat and apron for today's cooking class at the French Culinary Institute in Campbell, CA. As part of a work team building event, my group and I made a three-course French meal. As you can see from the photo, I was assigned to the pasta station. I've always wanted to learn how to make fresh pasta and was super excited.



We made 2lbs of fresh fettucini noodles, cranking and cutting the dough through the steel Imperia pasta maker over and over.



Most surprisingly was how much muscle was needed to roll the dough through the machine. I had to catch my breath for a few minutes.



There were other food stations for the soup, meat, veggies, and dessert in the large, swanky test kitchen.



Aside from the food, I was drooling over the All-Clad pots. They were so lovely to use with their heavy bottoms and fine craftmanship. Maybe one day I'll invest in the classic All-Clad french skillet.



First course - French onion soup with toasted bread and gooey gruyere cheese.



Main dish - homemade fettucini, chicken chsseur and carrot vichy - all perfectly cooked and seasoned. And a sparkly glass of Veuve Clicquot. I will definitely be making this at home, even the pasta.



Dinner finished with a chocolate souffle. I just had a taste as the insides were still too runny unfortunately.