After over 30 years in the food & hospitality industries in France, Alcapulco & Cabo San Lucas, Mexico, Montréal, Canada & the USA, including working in the kitchens of Alain Ducasse & Joel Robuchon, Chef Eric Fraudeau returned to his native France to embark on new adventures in the place where his career began.
In 2007 he opened Cook’n with Class Paris as a one man operation, offering French cooking classes to visiting tourists, in English. He was the first French chef to offer such classes full-time in Paris. His concept was simple: Class sizes were always kept small and included market visits as part of the learning experience; the cooking was hands-on; generosity was the motes operandi; the objective was to share French culture through its food.
The Paris school has since grown and expanded from a one-room cooking school, to a 2-floor, 3-studio, culinary atelier, including not only cooking classes but also French desserts, baguettes, croissant & cheese & wine classes & more.
In 2015 after moving to Uzès, he opened up his second school in Provence, Cook’n with Class Uzès, still proposing market visits but this time focusing on Provençale and Mediterranean cuisines and introducing a week-long intensive French culinary vacation package to deepen the love of French food & wine always in a relaxed, convivial atmosphere.
Chef Eric is never short on ideas.