The Art of Confit

The Art of Confit

With Chef Madelaine | in English 


Saturday, October 27 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.

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Confit is an ancient process for preserving food in fat. A dry marinade followed by slow cooking in fat seals in the flavor of meat, poultry and vegetables without their absorbing it. This process gives confit a tender consistency and aromatic richness that is unique to the cooking of southwest France. Get hands-on experience preparing Duck Confit, Potato Purée with Garlic Confit and Pork Rillettes.

This workshop will last 3 hours.


Madelaine Bullwinkel

Madelaine Bullwinkel has been teaching French cooking techniques in her home kitchen in Hinsdale for almost three decades. She focuses on the whys as well as the how to in an interactive setting that fosters confidence and independence in her students. Formal training in Haute Cuisine Française at l'Académie de Cuisine in Bethesda, Maryland, became a base from which she has continuously drawn as she leads culinary tours through France.

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