Cours de cuisine : Pâtes fraîches

A luckluster performance of the chef (Philippo I think?) He didn't introduce himself, or ask our names and why we were there. He started the class saying ok start breaking the eggs and make the dough. We responded, we need to wash our hands first. He didn't explain how to use the noodle machine, he didn't put his hands in the dough. There was no demonstration. Thankfully it was not my first time making noodles so I knew what to do. I learned very little in this class. We only made tagliatelle and tagliolini, very basic, no ravioli as shown in the picture of the course. He didn't say thank you at the end of the class, or asked if we had any questions. It seems he doesn't like his job.

I took the pizza class with Federica and it was fun and very informative, she's fantastic so the difference with this chef was huge! He definitely needs training. I wonder for how long he lives in France because he has lost his italian heart and charisma. 

Merci Giovanni pour ce cours.... bien nécessaire. Ce n'est pas si simple de faire des pâtes !!! Grâce aux bons conseils... et un peu de pratique, on va passer de bons moments à table 😉

A luckluster performance of the chef (Philippo I think?Feb 21) He didn't introduce himself, or ask our names and why we were there. He started the class saying ok start breaking the eggs and make the dough. We responded, we need to wash our hands first. He didn't explain how to use the noodle machine, he didn't put his hands in the dough during the whole class. There was no demonstration. Thankfully it was not my first time making noodles so I knew what to do. I learned very little in this class. We only made tagliatelle and tagliolini, very basic, no ravioli as shown in the picture of the course. He didn't say thank you at the end of the class, or asked if we had any questions. It seems he doesn't like his job.

I took the pizza class with Federica and it was so fun and very informative, she's fantastic so the difference with this chef was huge! He definitely needs training. I wonder for how long he lives in France because he has lost his italian heart and charisma.

Another disappointment is that Eataly is giving disposable aprons instead of cloth aprons which was nice to get as a souvenir of the course.

Cours intéressant, explications précises et concises. Je recommande cette classe si vous n'avez jamais confectionné des pâtes.
Merci Giovanni pour ton temps.

L’atelier n’a pas encore eu lieu