Fonds Du Cuisine
Cooking School .

Learn to be a better cook, enjoy it more and do it in less time. Some time is spent on fundamentals such as menu planning, kitchen organization and preparation.

Many of our participants have been given this experience as a gift, and some have made special arrangements for private classes with a friend or family member.

Fonds du Cuising is a delightfully different way to enjoy the lake, the Inn, and fruits of your learning. Our school is held annually from September through March excluding the holidays. Personal instruction is by Chef David Beier. We teach basic knife skills as well as sauces, desserts, and some butchery. Class size also allows for students input on the curriculum.

Classes begin at 8:30 each day and proceed until 12:30. Lunch is served after class and is composed of recipes and foods prepared by the students. Appropriate wine is included with the three-course luncheon.

Due to the class size (maximum 6) the instruction is very much hands on. A small class size allows the students to taste a dish at different stages through the entire preparation process.

Price for two day class is $260 per person, lodging included; or $150 without lodging. Four day classes share the same format and are priced at $440 with lodging and $260 without. Prices do not include tax or gratuity. Dates scheduled in late April and early May will feature Morels.

TWO DAY CLASSES:

Sept. 22-23, 29-39	Oct. 13-14, 27-28	Nov. 3-4, 24-25
Dec. 8-9,15-16	Jan. 12-13, 19-20	Feb. 2-3, 16-17
March 9-10, 23-24	Apr 6-7, 20-21	May 4-5, 18-19
FOUR-DAY CLASSES:
Sept. 18-21, 25-28	Oct. 2-5, 23-26	Nov. 6-9
Dec. 11-14	Jan. 8-11, 22-25	Feb. 5-8, 19-22
March 12-15, 19-22	April 16-19, 23-26	May 14-1, 21-24

To reserve your class date, please send your name, address, phone number, and class date. Please include 50% of your tuition as a cancellation fee.

Mail to: Walloon Lake Inn
P.O. Box 459
Walloon Lake, MI 49796

1-800-956-4665