Ottawa Citizen, June 30, 2001
ZEN AND THE ART OF CULINARY MAINTENANCE
by Monique Polak
...it's 8:30 when we sit down to eat - but never mind, Dinner is divine.
The sea bass – served over an almond and walnut romesco – melts in the mouth and the quail is gamey, moist and worth the trouble, we concede.
There's something particularly delicious about sitting down to a gourmet meal you've cooked yourself – with a little help from your friends...
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Chatelaine Magazine, April, 2001
GOURMET GETAWAY
by Anita Draycott
...And so began a delightful few hours of chatter while we took turns kneading bread, grating chocolate, roasting hazelnuts and boning a lamb shoulder. Liz taught me a sensual and effective method of separating eggs by cradling the yolk in my palm while the whites ran through my fingers. Janet and Liz also taught us to use all of our sensed-to touch, smell, taste, look and listen. These are hands-on lessons you won't get from a cooking show or cookbook...
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The Detroit News, June 17, 2000
MUCH ADO ABOUT COOKING
by Kate Lawson
Do too many cooks really spoil the broth?
Not if they're in the kitchen at Chez Soleil Cooking School in Stratford, Ontario, where one person whisks egg whites into a frenzy, another pulverizes herbs in a mortar and pestle, and yet another ferociously kneads a lump of foccacia dough. In fact, what you get when you throw together six eager students and two talented, thirty-something instructors for a weekend is a delicious opportunity to share new tastes, valuable cooking tips and loads of laughs all culminating in one fabulous feast...
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Doctor's Review, October 1998
ONTARIO'S CHEZ SOLEIL IS A QUIRKY B&B THAT TAKES COOKING TO HEART
by Toby Saltzman
...Their passion for food is as contagious as their zest for life, which they've articulated with creative aplomb and ingenious style...
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Toronto Life Magazine, August 1998
MUCH ADO ABOUT NOTHING
by James Chatto
...The subjects taught are agreed upon in advance, and classes are as enjoyable as they are inspiring. Mountain leads forest tours in search of wild Canadiana: Sinclair, who also teaches restaurant design at SCS, has a knack for dissolving inhibitions. One night, students were told to arrive disguised as their favourite appetizer.The man in black suit and black cape explained he was burnt puff pastry...
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USA Today, Friday, June 20, 1997
COOKING UP A RELAXING VACATION GOURMET GETAWAYS OFFER HANDS-ON LEARNING FOR EVERYDAY CHEFS
by Cathy Lynn Grossman
...Sinclair, an interior designer who retrained for a career at the professional Stratford Chefs School, markets at dawn, tracking the plumpest Portobellos. Mountain, daughter of a late mayor of Stratford, repairs the roof at noon and prunes lilacs at midnight. The partners faith in the magic of cooking and friendship is as primary as the colors on their kitchen walls...
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