i think that cakes make people smile. i study cooking and school and i believe i would be a good baker. i work in an old persons home in the kitchen but i normally clean. however, on birthdays i make and decorate a cake. also on christmas i bake the christmas cake with my grandad, it's excellent. it helps to be creative because you can create new and tasty recipes. i used to work in a restuarant and i prepared the fish. it was disgusting so i would rather bake from now on.

thank you so much!

Je pense que les gâteaux donnent le sourire aux gens. J'apprends la cuisine à l'école et je crois que je ferai un(e) très bon(ne) boulanger (boulangère). Je travaille dans la cuisine d'une maison de retraite mais en général je nettoie. Toutefois, lorsqu'il y a un anniversaire je fais un gâteau et je le décore. Et aussi, à Noël je prépare un gâteau de Noël avec mon grand-père, il est excellent. (are you saying that the cake is excellent?) Cela aide d'être créatif parce que l'on peut créer de nouvelles recettes délicieuses. J'ai travaillé dans un restaurant et je préparais le poisson, c'était dégoûtant donc je préfèrerais faire de la pâtisserie à partir de maintenant.

We have an international dinner here at school where everyone cooks a dish from the language that they are taking. Well I chose French (taking two other languages) but I have no idea what to choose. Any ideas for a recipe that won't be commonly cooked but still pretty easy and tasty?

Something that's authentic French ( I used to live in Paris) and is very easy is a Croque Monsieur. It's basically a hot ham and cheese sandwich that tastes amazing because of the type of ham and cheese used.

Here's a pretty good recipe from a site that I love, called Recipezaar. If you seach "Croque Monsieur", you'll find about 19 different recipes for it, but I think this one is probably the best. The key is to use Gruyere cheese and to use a really good bread. Do those two things and you'll do well.

Bon Appetit!

Were having this Formal Food Function in school and the theme we picked was French Dining. Sort of like a Southern-France Chateau-and-gardens feel to it.

It's supposed to be this all-out shindig. It's our biggest class project in Home Ec! The students plan the whole thing. We get to cook, serve, entertain, host, the whole nine yards.

Any suggestions on entertainment for our guests? Were only getting like a dozen teachers/administrators.

And take note, were only sophomores in high school. Any ideas?

Get the soundtrack from the old movie "GIGI" or anything else with Maurice Chevalier

A brief excerpt from JULIE AND JULIE by Julie Powell from Little, Brown & Company.
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i have been craving this food i remember making in french class in high school. there was a type of batter i guess, we took a handheld…idk what to call it, turned it upside down into the batter then let it cook a lil, used a butter knife to loosen it then flip it over. when it was done we took it off and could put some of fruit or chocolate stuff in it, roll it up and eat it like that. it was AMAZINGLY good. i’m trying to find the name of it, how to make the batter and the name of the choc. stuff we put in it. can anyone help me?

This is the best crepe recipe ever. I like to add a teaspoon of real vanilla to the batter.

Crepes

Ingredients
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions
1. Pour the batter into a pitcher or other container with a pouring lip.
2. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
3. Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
4. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula and cook until the second side is lightly browned. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
5. Use immediately or let cool, wrap airtight and freeze for up to 1 month.

My friend (20 yrs. old) is moving to a place called Senlis (in France), which is about an hour northeast-ish of Paris. She would like to know if there are cool beaches near there?
Also, good schools/colleges that teach French cooking? Somewhere kind of near Senlis, France, please??

There is no beach near Senlis, which is an inland town North- East of Paris that is famous for its splendid cathedral and its rich history. For more information about the town itself see:
http://en.wikipedia.org/wiki/Senlis,_Oise
As you can see from the map on the right hand side of the above site, the nearest coast is in the West so there are no beaches, cool or otherwise, near by, and it would take several hours of travelling to get to a beach. The nearest beaches would be on the Normandy coast, not an easy journey as it is across country, in seaside towns like Dieppe,Trouville, Deauville or Cabourg.

The nearest culinary school for a twenty year old would be in Paris: l'Ecole de Paris des Mêtiers de la Table, du Tourisme et de l'Hôtellerie (EPMTTH), which is a prestigious academy, or there is one in Northern France (three hours away from Senlis), the Lycée Hôtelier Notre Dame de la Providence in Orchies, Nord-Pas de Calais.
http://www.dailymotion.com/relevance/search/patisserie/video/x12dbn_epmtth-qui-sommes-nous_school
There is a professional school in Senlis that might offer courses in cookery:
Lycée Professionnel Amyot d'Inville
Avenue de Reims
SENLIS
Tél. : 03 44 53 92 00

PS. I have also found a private catering College, linked with the hostellery courses at Brighton (UK), fairly near Senlis which might be helpful for your friend. It is close to Chantilly which is not very far from Senlis:
http://www.studyrama.com/fiche_form.php?num=4153