It was taught by Pol Grégoire, a chef from Belgium. He started out his career in conventional cooking, but then he got interested in what he calls “alimentation vive” and low-temp cooking, and decided to start eating and cooking that way. He opened a restaurant in Brussels along those precepts, he has written a book that is just ready to get published, and he organizes conferences and cooking classes.
The class was held in the kitchen at the back of the Pousse-Pousse boutique : the students were sitting around a long and narrow table, at the end of which Pol stood, preparing the food, talking about the ingredients and the nutrition concepts, and answering the myriad of our questions. Among the twelve students, there were three guys, which I consider a pretty good ratio for a cooking class, and a nutrition-oriented one at that. Since Pol’s classes are organized in cycles of five, some people knew each other and the chef already, and the general atmosphere was friendly and relaxed, with a little teasing thrown in the mix.