Our chefs

 

Discover the personnalities of our chefs
in french cooking and baking

Chef Frogs Kitchen

Aurélie

Cooking chef

My parents have passed on to me their love for French gastronomy.

I grew up watching my parents making between French croissants, French cakes, and sauce stocks which took hours to cook.

My parents also taught me everything that surrounds food  in term of palate, tastes, and culinary emotions.

My global export manager experience allowed me to realize that France was an international reference in term of food and wine. And then I started then to share my passion with an international audience.

I decided in 2018 to change career, and dedicate myself full time to teaching French gastronomy. I went to Ferrandi cooking school in Paris, to refine and improve my cooking skills.

In my courses, I will share with you my know-how and my passion, with simple, gourmet and delicious recipes.

Deborah

Cooking chef

My carreer began in a law, but my passion has always been cooking, and so in 2018, I decided to go back to school and study at the Ferrandi cooking school to live out my dream.

After graduating from culinary school I opened my own catering business.

I love gourmet food, good wine, and enjoy preparing dishes with high energy and adding my feminine touch to each dish.

With Frogs kitchen cooking classes, I am exited of the opportunity to share my passion for food with you during one of our friendly and tasty cooking classes.

Serena Obadia

Séréna 

Pastry chef

I started my pastry studies when I was 19 with a focus on restaurant desserts, served by the plate. Then, in the next years, I graduated of 3 degrees : french bakery, chocolate, and Ice-creams. 

In those 4 years of studies, I was in the meantime working for Lenôtre famous pastry shops in Paris. While there, I learnt so much working with the best Parisian pastry chefs. I developped the knowledge I needed around pastry making. 

After Lenôtre, I was given to opportunity to go to Chicago to be part of an opening of a french bakery. I was the pastry chef, responsible for the whole sweat production. The pastry shop met a great success since it opened. 

However, I realized that I missed something being a pastry chef. as I love to interact with people. I went back to France, and then decided to become a pastry teacher, working as an independant. I wanted to diversify my skills sharing my passion for pastry to a public of amateurs, passionate with pastry, but also professionnals in professional retraining.

I have spanish origins, and  give courses in french, english and spanish. The human contact I get from those courses is very important for me.  It helps me to get out of my confort zone of being a pastry chef, and brings me joy sharing my passion with people.

 

 

 

Aurélie

Daughter of a French chef, my parents have passed on to me their love for French gastronomy. I grew up between French croissants, French cakes, and sauce stocks that were cooking for hours. I took benefits of a family teaching in term of palate, tastes, and culinary emotions.

The first 15 years of my career, I worked as export manager. I discover while travelling around the world, that French cuisine and French wine were an international reference for a lot of countries, when it comes to food and wine. I started then to share my passion with an international audience.

I decided in 2018 to change career, and dedicate myself full time to teaching French gastronomy. I went to Ferrandi cooking school in Paris, to learn the basis of French cooking, and to be able to share my passion for cooking with a French and international audience.

In my courses, I will share with you my know-how and my passion, with simple, gourmet and delicious recipes.

Deborah

I started my career in law, but I have always been passionate about cooking I decided in 2018 to go to Ferrandi cooking school, to start everything again from scratch, ready to live from my passion.

After my graduation, I opened my business of catering services
I love gourmet food, and good wine, and I like sharing my love making a cuisine that just looks like me ; with energy and feminity.

With Frogs kitchen cooking classes, I want to share my passion for food in a friendly and tasty atmosphere.

Serena Obadia

Séréna

I started my pastry studies when I was 19 with a focus on restaurant desserts, served by the plate. Then, in the next years, I graduated of 3 degrees : french bakery, chocolate, and Ice-creams. 

In those 4 years of studies, I was in the meantime working for Lenôtre famous pastry shops in Paris. While there, I learnt so much working with the best Parisian pastry chefs. I developped the knowledge I needed around pastry making. 

After Lenôtre, I was given to opportunity to go to Chicago to be part of an opening of a french bakery. I was the pastry chef, responsible for the whole sweat production. The pastry shop met a great success since it opened. 

However, I realized that I missed something being a pastry chef. as I love to interact with people. I went back to France, and then decided to become a pastry teacher, working as an independant. I wanted to diversify my skills sharing my passion for pastry to a public of amateurs, passionate with pastry, but also professionnals in professional retraining.

I have spanish origins, and  give courses in french, english and spanish. The human contact I get from those courses is very important for me.  It helps me to get out of my confort zone of being a pastry chef, and brings me joy sharing my passion with people.

Our best sellers

  • cooking class in english orléans, scallops

    French gourmet cooking course

    95,00
  • provence bouillabaisse with garlic bread and rouille

    French regional specialties

    80,00
  • Orleans home cooking class

    French bistrot

    75,00
  • Cooking a chicken stock

    Stocks and sauces

    0,00
  • French pastry course Chantilly cream puffs

    French pastries

    75,00