In a quiet village in Provence, France, I stayed at La Pitchoune, the cozy cottage once owned by famous chef Julia Child. Julia and her husband called it La Peetch. Today, it’s home to the Courageous Cooking School, where people come not to follow strict recipes—but to have fun with food.
I joined five other students from places like Vancouver and Chicago. We weren’t chefs—just regular people who loved food. Our teachers, Kendall Lane and Santana Caress Benitez, taught us how to trust our taste, not follow instructions. There were no printed recipes, just fresh ingredients and our senses.
Each day, we picked herbs from the garden—dill, mint, basil, thyme—and cooked in Julia’s own kitchen. We used her old pots, her Dutch oven, and even her famous pegboard wall. The walls were full of memories—photos, lists, and letters from famous chefs.
One day, we went to the market in Cannes and bought fruits and veggies we’d never used before—like white asparagus, red currants, and donut peaches. Back at the cottage, we made a wild salad with frisée, spices, fruits, and herbs. No dressing. Just flavors dancing together. And it worked!
All week, we made dishes like duck, mousse, and soufflé. Our teachers reminded us: Soufflés always fall—it’s normal. Cooking is about trying, tasting, and enjoying—even if it’s not perfect.
Before this trip, I was afraid of cooking. But at La Peetch, I learned to be brave in the kitchen. And Julia would have loved that.
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