”Philip Sinsheimer shares his life between Paris and Los Angeles where he settled in 2004. He contributes to various French magazines, such as Gala Gourmand, Intense, Best Hotels, Marie Claire… At the same time, he works as a private chef, cooking coach and wine consultant in the greater Los Angeles area. His writing ranges from recipe development and wine pairing to destinations pieces and luxury hotel reviews. While living in Paris, he worked as the editor in chief of Oncook.com, wrote a book on Italian pasta (Les Pâtes du Terroir Italien, Minerva) and contributed to the Larousse des Cuisines du Monde.”
It is with great pleasure to announce this meetup - the second French cooking class by Philip Sinsheimer, who held the awesome first class in January. I know many people have waited so patiently for the next one, and here we go!
The class is half hands-on and half-demo like the last time and for 3 hours including the time to eat the food together after the class.
I guarantee it's going to be another outstanding and fun class! Hope you can make it.)
A SAVORY JOURNEY TO THE SOUTHWEST… OF FRANCE!
FRENCH COOKING CLASS BY PERSONAL CHEF AND FOOD WRITER
19 MAY 2013 FROM 11 AM TO 2 PM AT SURFAS IN CULVER CITY
8777 W Washington Blvd
Culver City, CA 90232
The chef will present the following recipes (printed material and hands-on participation)
-Duck breast with crispy skin (fool proof and stress-free method)
with Red wine and cherry sauce (based on the classic Bordelaise sauce)
-“Pommes de terre sarladaises” (potatoes with duck fat, garlic and parsley) with sautéed king oyster mushrooms in lieu of “cèpes”
-“Tourin du Périgord” (traditional garlic soup, an interesting alternative to French onion soup)
-Escarole / frisée salad with red wine vinaigrette (a refreshing and colorful touch)
Early January, Philip Sinsheimer held a cooking class for our group focused on French vegetarian recipes which have positive health benefits:
This time, he takes us to a geographical journey to the Southwest of France with delicious recipes which also claim to have a positive effect on the body, besides satisfying souls and taste buds!
He will show that the most iconic region of foie gras production in France still deserved to be explored and savored without the use of the now forbidden delicacy!
Besides red wine, duck, duck fat and garlic are three key components of the diet shared by this large chuck of France between Perigord and the Basque Country which gave birth to the “French Paradox” expression: on average, the population of the area suffers from less cardiovascular illnesses than other regions of France and many parts of the world. The cliché of French food being tasty, but always unhealthy is a broad and inaccurate generalization.
So, come and discover some tasty and original recipes guilt free and learn the chef’s secrets to reproduce them in your own home in total confidence.
To reserve your seat, please RSVP with prepayment of $45 by Paypal.
PETIT TOUR GASTRONOMIQUE DU SUD-OUEST DE LA FRANCE
COURS DE CUISINE PAR LE CHEF PRIVE ET AUTEUR CULINAIRE
19 MAI 2013 DE 11 H A 14 H AU MAGASIN SURFAS A CULVER CITY
8777 W Washington Blvd Culver City, CA 90232
Au cours de ces 3 heures, nous préparerons les recettes suivantes (les recettes écrites seront distribuées et vous aurez l’occasion de mettre la main à la pâte)
Magret de canard, peau croustillante (méthode infaillible et sans stress)
Sauce au vin rouge et aux cerises (base : sauce bordelaise)
Pommes de terre sarladaises à la graisse de canard et champignons « king oyster » poêlés en guise de cèpes, persillade
Tourin du Périgord : célèbre soupe à l’ail qui change de la (trop) connue gratinée à l’oignon
Salade de scarole / frisée vinaigrette légèrement aillée (une note de fraîcheur colorée)
En janvier dernier, Philip Sinsheimer organisait pour notre groupe un cours de cuisine dédié à des recettes végétariennes typiquement françaises, saines et savoureuses. Pour cette seconde édition, il nous propose une virée dans le Sud-Ouest de la France avec des recettes qui, elles encore, comblent les papilles et peuvent prétendre à la fois nous faire du bien, ou en tout cas ne pas nous faire de mal (tout est affaire de proportions !)
Même si le foie gras est désormais interdit à la vente en Californie, rien ne nous empêche de rendre hommage à cette région française où le foie gras est roi. Mis à part la consommation de vin rouge, le canard, la graisse d’oie (ou de canard) et l’ail sont à la base des coutumes alimentaires de ce large coin de France, entre Périgord et Pays Basque, qui est le berceau du « French Paradox » : les habitants du Sud-Ouest, en dépit d’un bon coup de fourchette et d’une cuisine réputée grasse, souffrent moins de maladies cardiovasculaires que ceux d’autres régions de France et du monde. Le cliché de la cuisine française savoureuse en bouche, mais nocive pour la santé est une généralisation abusive.
Venez donc découvrir sans scrupule des recettes typiques qui, sortent de l’ordinaire et apprenez les petits secrets du chef pour pouvoir les reproduire chez vous sans stress, succès garanti.
Pour réserver votre place, veuillez payer à l’avance $45 à Sally…
HIGH-END PERSONAL CHEF / CATERER / INSTRUCTOR (USA & France, since 1991)
- Personal chef for exclusive clients, preparing weekly family meals, gastronomic dinners and large scale private parties (references provided upon request)
- Caterer and party planner for up to 250 people (weddings, bar mitzvahs, corporate parties…)
- Preparation of daily meals for individual weight loss programs
- Instructor for individual and small group cooking lessons
- First cook at the Ritz Carlton Marina Del Rey restaurant (June- Dec. 1991)
FOOD, WINE AND TRAVEL WRITER (Paris and Los Angeles since 1994)
- Contributor to various magazines including: Best Hotels, Cuisine Gourmande, Femme Actuelle, Slow (Slow Food movement magazine), Vegetarian Times, l’Amateur de Bordeaux…
Recipe development, articles on cooking techniques, wine pairing, food trends, chefs, hotels…
- Author: Les Pâtes du Terroir Italien, Minerva (1999), Les Cuisines du Monde, Larousse (2001) and Collected Thoughts on Taste, Slow Food, Chelsea Green (2001)
- Bilingual in French and English (born and raised in France, American father)
- Conversational level in Spanish, Italian and Russian
- Bachelor of Arts in English, Master of Arts in Philosophy and
Post-Masters Degree in Human Resources, Sorbonne University, Paris
- Doctoral research in anthropology of eating habits, EHESS, Paris
Philip Sinsheimer is the son of an American father from New York and a French mother of Alsatian background. At 12, he was already flambéing steak au poivre and devoted most of his free time to cooking, from shopping to chopping, under the supervision of his expert mother and gourmet French grandfather.
At age 25, after studying English, philosophy and human resources in Paris and working for a year as a management and quality control trainer, Sinsheimer moved to Los Angeles to professionally pursue his love of cooking. He first worked as a cook at the Ritz Carlton Marina Del Rey restaurant and soon after became a private chef and caterer in the Los Angeles area.
In 1994, Sinsheimer returned to France to add to his cooking skills a formal training and a writing career. He wrote numerous articles and developed recipes for various food magazines and had the opportunity to attend the prestigious Ritz Escoffier and Ferrandi cooking schools in Paris. He worked for a year as the editor in chief of a website specialized in recipes and cooking equipment. He wrote a book on Italian pasta and contributed to two other cookbooks while working for three years as the private chef and cooking instructor of an American family living in France. He also organized cooking demos for the American Institute of Wine and Food – Paris, catered weddings in different regions of France and worked as a food consultant and recipe
developer for several food companies.
In September 2004, Sinsheimer decided to return to Los Angeles. He fulfills his love of
cooking as a personal chef - caterer and shares his food expertise as a cooking instructor s and a contributor to various food and lifestyle magazines. In 2005, he won both the gold medal and the grand prize of the Korean Cultural Center cooking contest.