Paris Holiday Walk: Culinary Traditions

Marion was virtually born in the kitchen. From a young age she has been passionate about cooking and even wrote her first cookbook as a child. A dream come true, her first "real" cookbook will be published in early 2013. This gastronomic enthusiasm led to creating her own food blog www.marionadecouvert.com (in French) and after obtaining a degree in business she put that knowledge to use working for an organic food company, followed by a stint at Tartes Kluger, a well-known Parisian tart shop. She moved to Kitchen and worked for 4 years at Ladurée as a chef creating all the savory recipes. She now runs her own company as a food consultant for restaurant. www.marionflipo.com Marion adores sharing French cuisine with visitors on her market tours and cooking classes.

Preston Mohr first arrived in Paris in 2003 to spend a year eating and drinking his way through France while earning his BA in Art History and French Studies at the University of Minnesota. He also holds a Masters in Global Hospitality Management from Georgia State University with a focus on food and wine tourism and sustainability. He has worked in many fields in his 13 years in France, including many facets of hospitality and education, however, wine, gastronomy, and the French <i>art de vivre</i> have always been the focal point of his existence in Paris. In 2013, Preston earned the Diploma from the Wine and Spirit Education Trust (WSET), becoming a sommelier. Preston offers wine tastings, excursions, and other gourmet wanderings using his knowledge gained from extensive travels and studies in France. His goal is to make sure you savor France one bite (or sip) at a time!

Rhona began her culinary training in Paris Michelin-starred kitchens. She taught cuisine and pastry at the French Culinary Institute in New York where she started the pastry program. Rhona became one of the first woman executive pastry chefs when she worked at the Lespinasse restaurant in the Saint Regis hotel. Her love to teach and write led her to translate a dozen authoritative books on pastry, bread, and cuisine. Living in Paris the past 18 years, Rhona is constantly exploring its many culinary offerings. She is presently putting finishing touches on a pastry book with a focus on understanding the basics.