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March 10, 2022


This week was the start.

I’ve been working on what to include in the first cooking video. My mind was so full that the I had enough information for at least 10 different classes. The hard part was narrowing all those ideas down to one manageable video. I’m glad to say I did it.

Tuesday morning, I woke up early to prep all the ingredients before my friend Peter arrived to start filming. 

The process was a lot harder than I imagined. I’m not sure why; maybe it's the fact that you have to get used to talking to a camera instead of a person. Practice, practice, practice. It took a few takes (4) to get a somewhat casual conversation.

I’m working with an expert and it is a pleasure to see his expertise at work. He even used slates to define the different takes.

French-Secrets Video Cooking Class

By the end of the shoot, I began to understand how it works. Nothing has to be sequential; mistakes can be edited out and, through the magic of the editor, everything comes together beautifully.

Video cooking is not like real-life cooking where everything is sequential. It can’t be stopped, edited, and put back together at the end to create the perfect dish. I’m not saying there isn’t flexibility in cooking; there is but it isn’t the same. A movie is visual and tasted through your eyes and ears. While food is also experienced through your eyes, it is your tastebuds that have the final say as to the success of the meal.

French-Secrets Chicken en sauce with pasta

At this moment my experience of shooting the video is still in the order it was shot. Once Peter has done the editing, what will occur is a replica of the actual experience of cooking—the two worlds no longer alienated by different procedures will now be unified by editing them into the proper sequence.

I find that amazing. Filmmaking is astounding, and I am in awe of the process and am so grateful to Peter Rosen at Long Roses Productions for his work in making this possible for me. 


Peter Rosen producing French-Secrets Cooking Class

The finished dish chicken breast en sauce with noodles - yum!

Chicken en sauce noodles French-secrets cooking class


Follow Along and see how I do with my outrageous goal 2022
Here is what's happening with my 2022 goals
  1. This week my focus was on figuring out the cooking class. At the time, I thought it wouldn't take long, but as I mentioned above, I was overwhelmed with ideas, and getting the job done took all week. I have to say this is an exciting process that I can't wait to share with you.
Want to help?
  1. Could you take a few minutes to write an honest review. Here are the links: On Amazon or on French-Secrets
  2. If you have any suggestions? I'd really like to hear them. You can leave your thoughts in the comments below. 

Thank you for all your support!

Buy it now le kitchen cookbook by Adeline M. Olmer

Spring is definitely on its way, the skunk cabbage and the tulips have broken ground, daylight savings is March 13th, and spring officially starts March 20. So it's time to think about food that is lighter, brighter and lemony. 

Try these recipes from Le Kitchen Cookbook: a Workbook 
24 hour lamb recipe on page 204
Ragout d'agneau page 290
Lemon Mousse page 303


If you get the book and have questions with any of these recipes, feel free to email me.

Buy le kitchen cookbook: a workbook on French-secretsBuy le kitchen cookbook: a workbook on Amazon

Bon Appétit

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