Joanne Weir is a natural born teacher, and the presence of a student adds many special touches to Joanne Weir's Cooking Class. Their interplay is a fun way to learn about the small details that might be overlooked on a traditional cooking show, but are vital to the art of cooking. Viewers will identify with the students who run into such real-life problems as a gummy risotto, grainy chocolate ice cream, broken crème anglaise, or over-whipped egg whites and will be happy to learn some unexpected solutions. This dynamic gives the show a sense of immediacy and spontaneity and works to ease the anxieties both the student and the viewer might have about their abilities.
Joanne Weir imparts more than exceptional culinary preparation skills in Joanne Weir's Cooking Class. By asking students to expand their usual palates and learn about the historic and social significance of various customs and dishes, she is also teaching food appreciation. Whether Joanne chooses to focus on a single food, such as cheese, or a specific region, such as Florence, historical and anecdotal information become integral ingredients in the cooking and viewing experience. She does more than translate the words that correspond to a Mediterranean dish; she captures the spirit of the region and its fare.
Frequently, Joanne sits down with sommelier Eugenio Jardim in wine pairing segments that convey nuances and knowledge about wine selections while feeling like a casual chat. Each episode concludes back at her kitchen table where she sits down with her student to reflect upon the recipe, discuss key insights, ruminate about their experience and taste the fruits of their labor.
While many shows cover technique, Joanne Weir's Cooking Class captures and encourages the art and enjoyment of cooking and appreciating food.
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