Bal Harbour

180 BAL HARBOUR THE BERTINET KITCHEN COOKERY SCHOOL www.thebertinetkitchen.com Behind the quaint façade of this cooking school and bakery in Bath, England, is Richard Bertinet, the acclaimed French baker and chef who was named the 2010 BBC Food Champion of the Year. A self- described Anglophile, Bertinet has lived and worked in the UK for over three decades, establishing the school with his wife, Jo, in 2005. While Bertinet offers a range of culinary courses spanning a host of cuisines and styles for all levels of cooks—such as saucing, pasta making and knife skills—his specialty is breadmaking and pastries. "I love the fact that you can take three basic, simple ingredients— yÕÀ]Ü>ÌiÀ>`Ã>Ìp>`ÜÌÞÞÕÀ>`Ã>`i>Ì]VÀi>Ìi something that is both beautiful and life-sustaining," says Bertinet, who began his training as a baker at the age of 14. Often overhead imparting his catchphrase, "Show the dough who's boss!" Bertinet uses a high hydration level, so his doughs are wetter, and he encourages his ÃÌÕ`iÌÃÌ}iÌ«>ÃÌÌi>ÌÕÀ>ÃÌViÃðº9Õ`½ÌÜ>ÌÌ>``yÕÀ to the dough," he explains. "You just need to take charge of it, to learn how to control it, so you can turn it into something truly beautiful." Passionate about both bread and teaching, Bertinet describes what he calls the "fougasse grin," the look of pride on his students' faces when ÌiÞÌ>iÌiÀwÀÃÌvÕ}>ÃÃi]>>vÌiÃ>«iv>}>Ìi>v]ÕÌv the oven. "The achievement of having made something that is both beautiful to look at and delicious is written all over their faces, and I never get tired of seeing it." ENRICA ROCCA www.enricarocca.com º } à ÕÃÌ vÕt» iÝV>à ÀV> ,VV>] Ìi y>LÞ>Ì Venetian countess, whose exuberance is contagious at the eponymous cooking classes she hosts in her family's palazzo. After establishing the London Cookery School, voted one of the top 10 cooking schools in the world by Gourmet magazine, Rocca founded the Venetian outpost, where she invites students into her loft in the heart of the Dorsoduro district. "If you choose the best quality ingredients, your dishes do not need to be complicated, and you will still have a fabulous outcome," says Rocca to her students, who can select from half-day, full-day or even wine pairing courses, during which they learn to cook dishes in the Italian and Venetian traditions with just three or four ingredients each. On tours to the Rialto Market, Rocca shares her philosophy vºÃ««}Ìi««ÃÌiÜ>Þ°»,>ÌiÀÌ>w`}>ÀiV«i>` searching for its ingredients, she teaches her students to "see what's in season, speak to vendors, see what looks good and then create recipes around those key ingredients." Think squid cooked in its own ink with polenta, deep-fried live shrimp, baby artichokes and Venetian spices. Ƃ`>ÌÕ}ÞÕV>vÌiw`iÀV}iÀÃ}>ÌÕÀiÕÌ«i strands of pearls, Rocca's warm and relaxed classes are a far cry from the meals of her childhood served by butlers in white jackets and gloves. With generous pours of Prosecco and ample laughter, Rocca teaches an appreciation of food, recognition of tastes and how to mix ingredients, but, she says, "More than teaching cooking, I teach a lifestyle." Explore contemporary takes on Venetian classics at Enrica Rocca's courses, held in the countess' own home. More than just baking, The Bertinet Kitchen Cookery School offers a range of savory courses from seafood to curries. COURTESY OF THE BERTINET KITCHEN COOKERY SCHOOL; ENRICA ROCCA

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