The French Ingredient by Jane Bertch

THE FRENCH INGREDIENT is the first book and memoir from Jane Bertch who started La Cuisine Paris in 2009. Despite the early setbacks which she describes that business has become the largest nonprofessional culinary school in France. Bertch subtitles her text “Making a Life in Paris One Lesson at a Time” and very engagingly depicts nearly two decades living and working in Europe. It is an eventful transition from a retail banker to a founder of a cooking school. Entrepreneurs will relate to her comments: “I was on a roller-coaster ride -- at one moment thinking, Forget it this will never work, the next feeling euphoric because we had booked a client or got some press.” She also does an entertaining job of contrasting her own grandmother’s “chaotic” kitchen with the French mise en place: the preparation for the meal with everything washed, chopped, measured, etc. before cooking begins, noting “this is likely why in a French cookbook, you will often see ingredients presented in order of quantities (highest to lowest), rather than when you use them (as in American cookbooks).” She also writes about the importance of relationships, particularly clients and regulars at a food establishment. A fun and informative read, and Bertch says, “I hope that something within these pages inspires you to do whatever you dare to think you can do -- despite all the obstacles and doubts.”