"Of all of my adventures in the kitchen, one of the most challenging has been emulsified hot sauces; i,e., Hollandaise (Mother) and Béarnaise. I’d like to say I’ve mastered these sauces, thanks to a sauce class I took in Paris. That would be untrue. I learned from Stéphane!"
- Jeffery C
"I spent some time in culinary school (interrupted by covid) and the instruction from FCA is as good or better. And on the history and origin of dishes and techniques, Stéphane is the best!"
- David P
"I’m so glad to find a course that focuses on technique and builds basic skills from the bottom up. Looking forward to becoming a “real” cook instead of someone who just follows recipes."
- Gillian B
"Filets de Poissons Duglere! This was a tough one, but a crowd pleaser. Even my four year old chowed it down."
- Alex R
"A few weeks after starting this course I was diagnosed with Parkinson's Disease at the age of 34. Although things about this course have been tougher for me than for others (imagine how much my cutting skills have declined) and I now move super slow, this course has been the greatest distraction I could have hoped for. I am soo grateful. Eventually, when I finish this I am going to feel like I really achieved something great!"
- Danielle L
"Thanks to Stephane Fca for the awesome course and techniques that have opened up an entire culinary horizon for us!"
- Henry F