Online Culinary Courses

Chef Bruno’s pastries are exquisite!

…Would you offer cooking classes in cuisine or patisserie, if one were to visit California? Also, if you are ever in Washington, DC it would be my pleasure to have you as a guest at our embassy. Merci chef, P.O. Major-General Canadian Defense Attaché to the United States Washington, DC

Growing up my mother and I had a lot of issues…Now that we are both a bit older and a bit calmer there seems to be only one thing that has given us a chance to make some positive memories together, and that is watching your videos and following your recipes. Over the years we have made too many to mention, but today we just finished your brioche cinnamon rolls and they were just as good as the reaction you made in your video. It has been an absolute pleasure watching you. I would have never guessed how much you would end up helping us. God bless you Bruno, keep on smiling!

I had been learning and studying cooking and baking for many years. But when I discovered Bruno Albouze channel then I realized there was so much more to learn. Bruno provided exactly the foundation I was looking for.

I’m a South African chef who lives and works in England. I came across your YouTube channel a while back and have been hooked ever since. You have given me such entertainment and excitement ever since I saw your first video ( ratatouille). I’ve seen so many of you videos and can’t get enough. You are absolutely amazing and I’d love to meet you one day. Keep well and keep doing what you are doing. You amaze me so much. Thank you.

I would like to congratulate you on your upgraded platform; it makes me extremely happy that people like myself who have learned a great deal from you can now support the channel as well as ourselves by purchasing the brilliant content you put out. Thank you for your mentorship, I owe a great deal of what I have learned from you! You are absolutely brilliant and a true champion. I wish you success, happiness and health!

I want to let you know that I’m so glad to find your You Tube channel and your Facebook page and you are an amazing and fantastic Chef. I wish I could cook like you. I want to send you my best wishes and keep up the good work…

🇫🇷Je suis installé au Japon depuis 30 ans en boulangerie- pâtisserie restaurant. Il est agréable et très intéressant de regarder vos émissions. J’ai rarement vu quelqu’un d’aussi complet que vous. Bravo et continuez, peut-être qu’un jour on pourra se rencontrer très cordialement…

🇫🇷Vos desserts sont tellement bon!. J’ai découvert votre site il y a deux semaines.Vos desserts sont extraordinaires , d’un gout tres raffiné…Tout simplement bon à s’en rouler par terre. WOW! Merci de nous stimuler à la fine cuisine et aux desserts.

I have prepared your boeuf bourguignon 2 times, most recently this past weekend. In between the two times I prepared your recipe for it, I also prepared Thomas Keller’s, recipe. While all of us thought Keller’s recipe was outstanding…ALL of us thought your recipe was better. I’ll be preparing your recipe again next month! You do an amazing job chef!!!

🇫🇷 Vos videos sont des rayons de lumière et d’une qualité incroyable tant gustativement que visuellement. Permettez-moi de vous remercier encore pour ces recettes en lignes et sur YouTube qui contribuent à améliorer notre quotidien par ces temps un peu difficiles. Un grand grand bravo à vous!

Hi Bruno, I made your Paris-Brest recipe a few years ago for my husband’s birthday party and it was absolutely incredible. To this day, he says that it is the best thing that he has eaten, a feeling I share as well!

Bruno, I have been watching your channel for several months now and very much enjoy your recipes and the no nonsense way you present your recipes. Meaning, it doesn’t take 30 minutes for a 5 minute presentation. I don’t know if you have a support network. Please let me know..

Lemme just say first of all that your videos have really inspired me to pursue pastry baking as a career and passion. I started cooking dinner for the family when i was 11 years old but my I didn’t want to do it for a living until i start watching your videos. Just turned 19 by the way. Since business is currently grinding to a halt i think that this is the perfect time for experimentation.

🇫🇷 Je m’appelle Sandy et je te suis depuis maintenant 2ans à Madagascar. Merci pour tous ce que tu fais. J’ai beaucoup appris grâce à tes videos. J’ai lancé une boutique en ligne sur Ebay et je vends de la vanille de Madagascar de très bonne qualité. J’aimerais t’envoyer comme cadeau un petit colis de vanille de 250g si cela t’intéresse. I am a big fan of your channel. I think you are THE best in the entire YouTube world.

Love watching all your YouTube videos. Very inspiring!. I have tried your Kumquat marmalade with vanilla bean and its a big hit among my friends. Back in India, my sister asked me if I could make a jam with red dragon fruit. I thought you will be the best person to seek advice. Which fruit do you think pairs well with red dragon fruit?. Thank you.

🇫🇷 Je suis un pâtissier Belge en Nouvelle Zelande, je done des cours en boulangerie et pâtisserie. Je suis un super fan de ton travaille!

Dear Bruno, I was wondering if you could please help me to make my son’s 20th birthday to become truly special for him?. My son, Robbie, went through a very difficult period of his young life. He started a commis chef apprenticeship and he actually is the happiest when he is talking about you or when he is showing me your U-Tube tutorials – and in fact we followed your recipe of Crepes Suzette yesterday, impressing everyone in the family!

I’m relatively new to this you tube phenomenon, unlike an addict who needs to up the dose in order to attain a delusional euphoria. I am, categorically hooked on these cooking channels like a gargantuan sea sponge unable to soak up enough seawater. I have subscribed to your channel now and am looking forward to exploring into your culinary world of expertise!

Hi chef, Just want to say love your videos and thank you very much..It would been an honor to work under you, given the chance as a chef I love to learn from the best, never the less I am learning from your videos. Much love chef and keep the videos and recipes coming!

I am from South Africa!.. I love your channel! I wonder if you’d know what the name of a childhood treat of mine would be? I have searched for it with no success. We bought “petit fours” at a bakery called Anglo Swiss. Very beautiful little animal shaped on a crisp sweet cookie… Kind Regards

When will we ever have the honor to buy your book(s)?. Have you thought about publishing your beautiful work?. I’d love to have your master pieces be held in hands. You have put in so much work into this website and your youtube channels…

I caught on to your channel about a month ago and it has basically replaced my Netflix consumption – amazing!. Keep up the entertaining and high-quality videos!. I’m learning so much!. Cheers, Spencer from Calgary, Alberta, Canada

Thank you so much for your videos and recipes. Since I first watched your videos two weeks ago, I have already made Croissants, Pain aux Raisins, the Cauliflower & Potato Gratin…I have surprised myself that they all turned out very well. My family and friends loved them! Thanks for giving me confidence to make these extraordinary food. Your passion have inspired me. I have never spent this much time in the kitchen before Covid!. You are truly exceptional, and totally gifted!

Hola Bruno. Te escribo desde Uruguay. Quiero expresarte mi admiración por lo que muestras en los videos: todo es elegante, delicioso, fino y seductor. Sos un genio.Te tomo como mi coach de pastelería. Ah, me muero de risa con tus chistes. Un abrazo. Brenda

Tmpatv [url=https://bestadalafil.com/]buy cialis online us[/url] Can I Drink Alcohol With Zithromax Pgeqvq Comprare Il Viagra On Line cialis buy online usa Aawzlh https://bestadalafil.com/ – Cialis Ftffco

First time I cooked coq au vin. The description from me an my family – just superb.There is a great bistro in Carmel, Ca – La Bicyclette, they have an outstanding coq au vin, but the recipe of yours I used, it’s better than that bistro. The flavors just linger and linger which is great.
Thank you Bruno for the great recipes!