Six weeks ago I began my journey into French Cuisine unawares of the type of culinary terrain I needed to navigate. Through the weeks, I found myself sometimes ascending a steep hill of technique. Other times I walked a leisurely plateau of easy recipes. Now that I’ve come to the end of this culinary journey, I feel more confident cooking creatively at home.
Over six weeks, twelve strangers became friends. At the helm of those new relationships is one very humble teacher; Ann Palmer. She caught up with me for a very brief interview.
You were an Interior Designer before you got into the Culinary Industry. Both industries are as creative as each other. Why the change?
Ann: After working for 25 years in corporate interior design and project management I lost the passion for this area. I have always had a burning passion for food and at the age of 55, it was time for me to follow that passion.
What has been the highlight of your culinary journey so far?
Ann: The highlight so far in my culinary journey is being able to experience the passion of some of the industries most amazing chefs both here in Australia and overseas, France, Spain, Italy and Singapore. Then being able to share all of this with others who want to experience the passion.
Your classes on offer are so varied. How do you design your courses?
Ann: I have lots of industry contacts and a wall full of books that I research. I like to mix things up when I design a meal and a course. The courses must produce something that is unexpected but because of the timeframe must be relatively simple to construct. What I try to do is put the first building blocks in place for students to continue to explore their own journey.
As Australia is a melting pot of cultures I wanted others to experience ‘that melting pot’. Courses are designed around specific regions whether Europe, Singapore and what produce is in season. Courses are also influenced by what food lovers want to learn.
For those who attend the courses, because they want to be with like minded people who have that passion for food and want to share their experiences. Students fall in love with food and the simplicity in preparing and cooking the dishes. Having ignited that passion to experience that culinary journey it creates that desire to want more.
Who are your favourite chefs?
Ann: One cannot say that they have a favourite because all chef’s have something different to offer. I admire Guillame Brahimi, Phillippe Mouchel and Jean Michel Raynaud here in Australia but internationally Samia Ahad of Singapore, Jean Marc Villard and Marthe Brohan
What are your favourite things to eat?
Ann: All of my family have a passion for food . My daughter and my eldest son both enjoy cooking (they are both great in the kitchen). When we are all together it is a race to see who is actually going to be the cook or who is going to do the cleaning (who looses out – me).
I am fortunate that my family from a very young age will try any and therefore there is really no one dish that stands out. I always ensure that the dishes that are prepared are based on what is in season.
What are your favourite things to cook?
Ann: Cooking can be anything from a beef bouguignon to a cassoulet or a simple nicoise salad all from the French cuisine, then to Singaporean Chilli Mud Crab and anything in between.
[End of interview]
Our last supper was a three course serving of Duck a L’orange, Crème Brulee and Blue Cheese Soufflé. Isn’t it the French way? The French teach us that food should be inspirational and inspire conversation and creativity amongst other things. Ann stays true to French culture in that regard.
Well, the journey stops here with French food. But it continues with Ann’s various culinary journeys on offer through the Sydney Community College. For now it Au Revoir!
– Bridgett
Bridgett Leslie is the 2014 Winner of the British-Australian Literary Award. Visit her at https://twitter.com/bridgettleslie
To book one of Ann Palmer’s classes, please visit her website.
