I know everyone has heard about Improv Comedy, where actors ask the audience for ideas, then spontaneously perform whatever the troupe improvises. So what about Improv Cuisine, where Chef Pierre Jenatton shows up with a variety of ingredients, spices, herbs and oils and makes whatever students ask? We’ve been trying it at the Boston Center for Adult Education, and it’s great fun. Here’s a picture of shrimp and strawberries, one of the most popular dishes of the class.
As Chef Pierre explains, most people think you have to have every ingredient in a recipe for it to come out right. But that’s where the fun begins! Try putting strange combinations of food together and see what happens. Obviously, you’re not going to hit the jackpot every time, but you’d be surprised what goes together. Some of the most famous accidents have become world-renowned recipes, like Blackened Catfish and Tarte Tatin (an inverted apple tart).
Some of the other unusual combinations that came out of the class were Haddock au Parmesan (shhh, don’t tell the Italians, who say that fish can never be served with parmesan), and turkey breast with an orange sauce and also a bordelaise sauce.
So if you’re tired of the same old recipes over and over again, invite Chef Pierre into your home and he’ll help you find some fun combinations–and learn quite a few time-saving tricks in the process. Classes are typically for six people or more, and can be customized to your cooking level and preferences. No kitchen is too small, no student too unskilled! Afterwards, you may not even need recipes any more.